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On Monday it was Kathara Deftera or Ash Monday, which marks the beginning of the 48 days of fasting before the Easter which is on the 15th April, 2012.  We did not go anywhere to celebrate because after (almost) recovering from a flu, on Sunday afternoon, after lying down to rest for an hour, when I got out of bed, I felt a sharp pain in the spine which kept me away from doing any activity and was mostly lying down.  Thank God, my husband helped me with the cooking and cleaning up.


The origin of this recipe is from France and 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 read some recipes in English giving their explanations on how this recipe should be.

After reading the recipes, I changed the method up a bit and made a vegan, much healthier dish. I preferred to peel the potatoes first and then boiled them and as I never use butter for cooking, I used olive oil and added some Greek herbs, oregano, thyme and fresh rosemary which are very flavourful.  I also added some cane sugar and petimezi which made this humble dish into something extraordinary.  The result was excellent.

I served them as a side dish together with stuffed kalamaria and stuffed onions, taramosalata, manitaropitakia (new future recipe – mushroom fritters) and salad. For dessert I made an Orange  Halvas with Chocolate.

Pommes Lyonnaises the Greek way, recipe by Ivy

Serves:  4 – 6 persons as a side dish

Preparation time:  15 minutes

Baking time:  1 hour


  • 4 medium size potatoes
  • 3 large red onions
  • 1/3 cup Extra virgin olive oil, divided
  • 1 tsp salt
  • Freshly ground black pepper
  • 1 tbsp brown cane sugar
  • 1 tsp petimezi (grape molasses)
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1 – 2 sprigs fresh rosemary
  • 1/4 cup balsamic vinegar


Peel and slice the potatoes into 1 cm slices and boil in for 5 minutes.  Drain potatoes and put them back in the pot.  Season with salt and pepper and add half of the olive oil and toss the pot to coat potatoes.

Meantime, peel and slice the onions medium-fine.

In a skillet heat the remaining olive oil and sauté the onions, sprinkling some salt and the brown sugar.  When translucent  add oregano, thyme, rosemary, balamic vinegar and petimezi. Cook on medium heat, mixing regularly until caramelized and juices are reduced to minimum.

Grease a 18 x 26 cm /7 x 10 inches Pyrex with 1 tsp olive oil and place a layer of potatoes, half the onions on top, then another layer of potatoes and onions.  Pour any leftover olive oil on top.

Cook in a preheated oven to 180 degrees C, for at least 1 hour or until browned and crusted on the surface and melting underneath.

You can find more Lenten recipes here.

To all my readers, Kali Sarakosti – Happy Lent.

Kopiaste and Kali Orexi,

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20 Comments on Vegan Pommes Lyonnaises the Greek Way

  1. Rosa says:

    Oh, what fabulous food! *drool* Everything looks so good. I’d love to sit at your table.Cheers,Rosa

  2. Ben says:

    Oh that looks like a great Ash Monday feast. I hope you’re feeling better :)
    Ben recently posted..Corn in Pre-Hispanic MexicoMy Profile

  3. hcg pellets says:

    Amazing meal I love Serbian and Greek food believe me it`s good

  4. Angie says:

    A splendid array of delicious dishes!
    Hope you are feeling better now..
    Happy Weekend!
    Angie recently posted..Belgian Endive, Radicchio, and Blood Orange SaladMy Profile

  5. Simona says:

    What a spread! I like the stuffed kalamaria :)
    Simona recently posted..Annuncio: una pasta veloce per cena (numero 254)My Profile

  6. Peter G says:

    Love all your vegan inspired dishes Ivy! The potatoes look fantastic and def much healthier!

  7. Jean says:

    This looks an excellent preparation that I can entertain my vegetarian friends with.


  8. Pierre says:

    nice fusion between greek and french food !!pierre

  9. fimère says:

    un menu bien appétissant, j’adore
    bonne soirée

  10. Reeni says:

    The potatoes look wonderful Ivy! As does everything! I hope you are feeling better!
    Reeni recently posted..Green Monster SoupMy Profile

  11. Erica says:

    What a wonderful list of recipes!!!!I love all your food Ivy!
    Erica recently posted..Sopa o Crema de Tomate con Albahaca (Tomato and Basil Soup)My Profile

  12. I love the way u transformed this typical french dish. you added grape molasses! I am totaly excited about your daringness. respect!

  13. Awesome specialties here! I love the way you prepare these potatoes, particularly the addition of grape molasses, nice!

  14. Ancutza says:

    Hi Ivy, everything you cook is just great as usual. On my blog today I gave you 2 awards (for a quality blog cake and for a versatile blogger), if you need info about it let me know.
    Ancutza recently posted..2 premi 7 segreti 7 ricette dolciMy Profile

  15. Juliana says:

    Ivy, this potato recipe looks great, like the herbs and the touch of sugar.
    Hope you are having a great week :)

  16. Mark says:

    I love Greek food and this just looks amazing. I will definitely try this at home for my wife and kids.

  17. I hope you’re feeling better now! This sounds like a great meal. The balsamic added to the onions must be delicious with the potatoes.
    lisaiscooking recently posted..Birbal Kee KhitchereeMy Profile

  18. keith says:

    What a platter of veggie delights ! I must try thes for my wife

  19. Sandy says:

    I am on a strict diet and avoid high sugar foods as much as I could and sweet potatoes is a good replacement for white bread and rice. I will try this recipe and thanks for sharing it.

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