Sauteed Potatoes Lyonnaise

I love potatoes, it’s no secret. Sautéed potatoes are nice and simple to do. This recipe calls for onions, but if you prefer them plain, just leave out the onion. This is a really easy recipe, but to get the potatoes as crisp as possible, I always use two frying pans so that none of them overlap with each other and are always in contact with the pan. I know it’s a pain, but it’s worth it in the end. And don’t listen to people who tell you you can bake these – it’s just not the same.

You can sauté in any oil, but for the best, cleanest tasting result I prefer to use olive oil. It is not vital to use the best quality, but if you can afford the good stuff, it’s also worth it. Credit for this one has to go to France. This will make two large or four small servings.

You will need:

Equipment

• 2 large frying pans
• 1 small saucepan
• 1 large saucepan
• A colander
• A fish slice or spatula
• A cutting board
• A sharp knife
• A vegetable peeler

Ingredients:

• 2 lbs potatoes
• 5-6 tablespoons olive oil
• 1 small onion, chopped finely
• Salt and pepper

First, on a the best chopping board you have,  peel and cut the potatoes into medium sized pieces. I like to cut them sideways into thirds. Place the in a saucepan full of cold water, add a large pinch of salt bring to the boil and cook for 5-10 minutes. When they are part cooked, but still firm, drain, place on a chopping board and cut into thin slices.

Put 2 table spoons of olive oil in each of the frying pans and heat on a medium-high heat. When the oil is hot, add the potatoes making sure they are all touching the bottom of the pan. Cook on a high heat for about 15 minutes, turning to make sure all sides touch the pan.

In the small saucepan, add the chopped onion and another tablespoon of olive oil. Fry them gently until soft.

When the potatoes are crispy and golden brown, place a paper towel on a serving dish and pour the potatoes out on to the paper. Pour over the cooked onions and sprinkle a generous amount of salt and freshly ground pepper over the top. Remove the paper towel from underneath and serve hot. This goes well with my baked trout recipe, or just about any thing else. It also goes well with Beef Wellington and gravy. In fact, you can serve this with just about anything. My personal favorite is a plain grilled fillet steak or rack of lamb. I love them – the French certainly know how to cook potatoes. Vive La France.

Bon Apetit!