Lyonnaise-Style Potatoes (Pommes de Terre Lyonnaise)

JWU College of Culinary Arts

10 servings

Serving Size
4 ounces (115 grams)

Recipe ID

US standard
Baking or russet potatoes, washed, peeled
4 pounds
1.8 kilograms
Water, cold, salted
As needed
As needed
Butter, clarified
8 ounces
237 milliliters
Onions, peeled, cut julienne
1 pound
454 grams
To taste
To taste
White pepper, ground
To taste
To taste
Parsley, fresh, chopped, excess moisture removed
2 ounces
57 grams
  1. Gather all the ingredients and equipment.
  2. Place the potatoes in a saucepan and add water to cover. Heat to a boil and simmer until the potatoes are half done. Drain and slice crosswise ¼ inch thick.
  3. In a sauté pan, heat 2 ounces (60 milliliters) of the butter; add onions and sauté until they become brown. Remove and reserve the onions.
  4. Heat 2 ounces (60 milliliters) more of the butter in the pan and add potatoes in only one layer. Sauté until browned on each side, turning only once. Transfer to a hotel pan. Season to taste and top with some of the onions. Hold at 135°F (57°C) or higher. Continue with the remaining potatoes in the same manner, leaving them with the onions.
  5. To serve, place a portion on a preheated plate.
  6. Garnish with chopped parsley.