Lyonnaise Potatoes is a traditional British recipe, based on Alexis Soyer's recipe of 1849, for a classic accompaniment of left-over boiled potatoes that are sliced and fried in butter with onions until golden brown before being finished with parsley and lemon juice. The full recipe is presented here and I hope you enjoy this classic British version of: Carrot Pudding.
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This is a traditional British recipe redacted from Alexis Soyer's 1849 volume The modern Housewife or Ménagère, a classic Victorian cookbook.
Original Recipe
735. LYONNAISE.—The remains of cold potatoes may be used thus :—Put three ounces of butter in an omelette pan, in which you fry rather white three sliced onions; put on the potatoes, cut in thin slices about the size of half a crown, and saute them now and then until they have a nice yellow colour; add a spoonful of chopped parsley, salt, pepper, and the juice of a lemon, saute well that it should mix well together, dish and serve very hot; they are excellent to serve with chop, steak, or any joint.
Modern Redaction
It may be an old recipe, but this remains an excellent way of using-up left-over boiled potatoes and is particularly good for new potatoes.
Ingredients
90g butter
3 onions, sliced
300g cold, boiled, potatoes sliced about 3mm thick
1 tbsp parsley, finely chopped
salt and freshly-ground black pepper, to taste
juice of 1 lemon
Method:
Melt the butter in a frying pan, add the onions and fry gently for about 5 minutes, or until softened but not coloured. Now add the potatoes and continue frying for about 8 minutes more, or until the potatoes are golden brown and heated through.
Add the parsley and lemon juice then season to taste with salt and black pepper. Increase the heat slightly and fry for 1 minute more to ensure the flavours have melted. Serve immediately as an accompaniment to roast meats or fried or grilled steaks and chops.
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