Pommes Lyonnaises or Potatoes Lyonnaises

This recipe comes from France and when reading some French recipes I understood that they boil the potatoes with the skin, then peel and cut into slices. Then the potatoes are fried in pork fat or butter and the onions are fried separately until transparent and then they are added to the potatoes after being seasoned with salt and pepper and fresh parsley is sprinkled on top. I also found some recipes in English giving their explanations on how this recipe should be.

After reading the recipes, I changed the method up a bit. I preferred to peel the potatoes first and then boil them and as I never use butter for cooking, I used olive oil and added some Greek herbs, thyme and rosemary which are very flavourful. The result was excellent.

Many years ago I didn’t even like oregano but now I like it and use it very much. I also tried cumin years ago but I didn’t like that either, so I never used it again. Recently I added it in a dish and the result was excellent.

I owe this to other blogger friends whose recipes are full of these herbs and reading their recipes made me realize that we have forgotten all the beautiful herbs we have in Greece and that we should use them more often, which I will definitely do.

For 3 persons

Preparation time: 15 minutes

Baking time: 1 hour

Ingredients

• 3 medium size potatoes
• 2 medium size onions
• Extra virgin olive oil
• Salt
• Pepper
• Thyme
• Rosemary
• Balsamic vinegar

Directions:

Peel and slice the potatoes very thinly and boil in for 15 minutes.

Peel and slice the onions medium-fine.

Pound thyme and rosemary.

Sauté the onions and before browning add the balsamic vinegar.

(the colour is due to the balsamic vinegar)

Season well with salt, pepper and the pound thyme and rosemary.

Strain the potatoes and place layers of potatoes and layers of onions adding some of the oil into an oven proof dish and cook in a preheated oven at 180 degrees C, for at least 1 hour or until browned and crusted on the surface and melting underneath.

Tags: Potatoes, Side dish