This rich, buttery side dish is incredibly robust and pairs beautifully with classic, protein-heavy mains. It is the ultimate side dish for a perfectly seared steak, a roasted rack of lamb, or crispy-skinned roast chicken.
Ingredients
New Maldon GARLIC SEA SALT FLAKES 100g
400g waxy potatoes, we used new potatoes
50g unsalted butter
4 tbsp olive oil
2 white onions, finely sliced
1 tsp Maldon Garlic Sea Salt flakes, plus extra to serve
Cracked black pepper
A small handful of parsley, roughly chopped
Step 1 – Parboil the potatoes
- Start by slicing the waxy potatoes into 2cm thick slices, discarding the very small, uneven ends.
- Place the slices into a pot of cold water and bring to the boil. Let the potatoes boil for just 2 minutes—you want them to start becoming tender but remain uncooked and firm in the middle. This crucial step ensures they won’t break down and turn to mash when sautéed later.
Step 2 – Dry and fry in batches
- Drain the potatoes well and allow them to sit for a few minutes to ensure they are fully dry. In a large frying pan, add half of the butter and olive oil.
- Once hot, begin frying the potato slices in batches to ensure they all get nice and golden crisp on each side.
- Remove the slices from the pan as they finish cooking.
Step 3 – Caramelise the onions
- Once all the potato slices are fried and set aside, add the remaining butter and olive oil to the pan.
- Toss in the finely sliced white onions along with the Maldon Garlic Sea Salt flakes. Fry over medium heat for about 8 minutes until the onions are soft, golden, and beautifully caramelised.
Step 4 – Combine and serve
- Finally, add the golden potatoes back to the pan with the onions to warm them through. Season with cracked black pepper.
- Transfer the Lyonnaise potatoes to a serving dish and garnish with an extra sprinkle of Maldon Garlic Sea Salt flakes and the freshly chopped parsley.
Tips for the Perfect Potatoes a la Lyonnaise
- Use Waxy Potatoes: It is vital to use waxy potatoes (like new potatoes, Charlotte, or Yukon Gold) rather than floury baking potatoes. Waxy potatoes hold their shape when boiled and fried; floury ones will disintegrate in the pan.
- Dry Thoroughly: Moisture is the enemy of a crispy crust. After draining your parboiled potatoes, let them steam dry completely before they hit the hot fat.
- Don’t Rush the Onions: The magic of a true recipe for potatoes Lyonnaise comes from the sweet, jammy onions. Take your time during the 8-minute frying stage to ensure they caramelise properly without burning.
What to Serve with Lyonnaise Potatoes
This rich, buttery side dish is incredibly robust and pairs beautifully with classic, protein-heavy mains. It is the ultimate side dish for a perfectly seared steak, a roasted rack of lamb, or crispy-skinned roast chicken.
