NOTICE: Citizendium is still being set up on its newer server, treat as a beta for now; please see here for more.
Citizendium - a community developing a quality comprehensive compendium of knowledge, online and free. Click here to join and contribute—free
CZ thanks our previous donors. Donate here. Treasurer's Financial Report -- Thanks to our content contributors. --

Lyonnaise potatoes

From Citizendium, the Citizens' Compendium
Revision as of 02:41, 11 March 2008 by Todd Coles (Talk | contribs) (Got rid of the gallery since it's on a subpage. added some wikilinks too)

Jump to: navigation, search
This article is developing and not approved.
Main Article
Related Articles  [?]
Bibliography  [?]
External Links  [?]
Citable Version  [?]
Gallery [?]
This editable Main Article is under development and not meant to be cited; by editing it you can help to improve it towards a future approved, citable version. These unapproved articles are subject to a disclaimer.
(CC) Photo: Hayford Peirce
Lyonnaise potates

Lyonnaise potatoes or pommes à la lyonnaise[1] are a well-known dish of sliced potatoes and onions that apparently originated in France even though the cuisines of many other cultures also mix these two kitchen staples together. In French, à la lyonnaise means that the dish contains onions. There are a number of different ways of preparing this simple dish but to obtain the best results a certain amount of care must be taken. Many recipes instruct that the potatoes and onions be cooked together but this can easily lead to undercooked potatoes and overcooked onions; it is probably better to cook the onions and potatoes in separate steps, then to mix them together and give them an additional brief cooking before serving. They are generally cooked in butter and/or a mixture of butter and oil; both vegetables should be cooked until they are an appetizing golden brown; salt, black pepper, chopped parsley, and perhaps a little chopped garlic are the only other ingredients. Rendered fat from ducks or geese can also be used instead of butter, and, instead of raw slices, many recipes call for browning potatoes that have been partially or wholly par-boiled first.


  1. There are, today, far more Internet references to pommes lyonnaises than there are to pommes à la lyonnaise; the 1960 edition of Larousse Gastronomique, however, uses pommes à la lyonnaise; but its near contemporary, Gourmet's Basic French Cooking by the noted Louis Diat, uses pommes lyonnaises