Girardet's lyonnaise potatoes

Yield: 4 servings

Measure Ingredient
500 grams New potatoes; 1 lb 2 oz
100 grams Onions; 3 1/2 oz
2 tablespoons Oil
\N \N Salt
\N \N Pepper

Note - This dish is simple enough as long as your frying pan is very large, the oil is very hot and the potatoes are cooked in one layer only.


Peel the potatoes and slice them finely - 2mm (1/16 in) thick - with a mandoline. A food processor will do as well, as long as the slices are thin.

Peel the onions. Slice them finely too, and separate the rings in each slice.


Heat the oil in a large frying pan.

Season the potatoes and onions. Put the slices of potato into the pan first and saute them quickly, turning them over several times, for 2 minutes. Add the onions and continue cooking, still stirring and turning, for 3-4 minutes more, until both potatoes and onions are crisp and golden.

From: Fredy Girardet, Cuisine spontanee, Papermac 1986, ISBN 0-333-40957-4

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