Sauté Lyonnaise (with a twist)

Posted on 30 January 2016

Tags: Good Food, Recipe

Sauté Lyonnaise (with a twist)

Serves 4 

This is COOK co-founder Dale’s ultimate potato dish. Not slimming, exactly, but absolutely gorgeous.


1 kg medium sized Maris Piper Potatoes

500g White Onions

50g crushed Garlic

50g chopped Parsley

100g Olive Oil

100g Salted Butter

Black pepper (to taste)

Salt (to taste)


Cover potatoes with cold water, add a large pinch of salt, then bring to the boil and cook on a medium heat until a small knife can just go through the potatoes (about 20-30 minutes). Put under cold running water and skin using a knife as a scraper. Allow peeled potatoes to fully cool.

Once cold, slice into ¼” slices. Heat oil and butter and add slices in large frying pan. Season with plenty of salt and pepper. Cook on a low heat for 20 minutes, until lightly coloured.

Turn potatoes over and add sliced onions and cook for a further 20-30 minutes on a low heat, turning potatoes over once more in-between to ensure all evenly cooked.

Once the potatoes are all golden with a crisp outside add the chopped garlic and cook for 2 minutes. Remove onto kitchen paper to drain and tip into dish, sprinkle with chopped parsley.


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