This simple pan-fried potato dish has a surprising amount of wow factor and is very delicious. It’s a dish that’s been popular in Lyon since the early 1800s and it’s the addition of chopped onions that makes it Lyonnaise and not just sautéed potatoes! It goes well with just about everything from chicken to meat and fish and even salad.
Sautéed potatoes recipe for 4 people
1kg potatoes
1 tablespoon olive oil
2 onions, chopped finely
3 cloves garlic (minced)
Small bunch of parsley (optional)
Either steam or boil the potatoes until soft, but firm enough to cut.
Drain and cut into slices.
Brown the chopped onions and garlic in half the olive oil, remove.
Put the potatoe slices in the same pan with the rest of the oil and heat until golden brown, turning to brown both sides.
Add the onions and garlic and stir.
Serve straight away sprinkled with the finely chopped parsley if you’re using it.
