Lyonnaise Potatoes with Green Olives and Sun-Dried Tomatoes Recipe
Photo: Jacqueline Pham
Lyonnaise potatoes originated in the city of Lyon, which is famous as a main center of French gastronomy. Generally, pommes de terre lyonnaises is a crisp yet tender potato dish; sliced caramelized onions, combined with olives and sun-dried tomatoes, are added to this recipe for color and a mild contrast of flavor. These potatoes are the perfect accompaniment to any meat dish.
- 3 pounds Yukon Gold potatoes
- 1 Tbsp. kosher salt (or regular salt)
- 3 Tbsp.olive oil
- 2 yellow onions, sliced
- 1 shallot, sliced
- 4 cloves garlic, finely minced
- 2 Tbsp.unsalted butter, diced
- 1 tsp. white pepper, freshly ground
- 8 green Greek olives, pitted and coarsely chopped
- 3 Tbsp. sun-dried tomatoes in olive oil, coarsely chopped
- 2 Tbsp.curly parsley, chopped
Parboil the potatoes: Wash the potatoes, and place them whole and unpeeled in a large pot. Fill the pot with cold water until the potatoes are barely covered. Bring to a boil over high heat; add 1 teaspoon salt and reduce the heat to medium-high, cooking for about 8 minutes. The potatoes should still be firm. Drain the potatoes thoroughly and let them cool a little. Once the potatoes are cool enough to handle, remove the skin. Cut them into 1/2" slices.
Caramelize the onions and shallot: Heat the olive oil in a large, heavy-bottomed skillet over low heat. Sauté the onions and shallot in the oil over low heat for 8–10 minutes, stirring frequently to prevent them from burning, until the color is evenly golden brown and the onions are tender. Season with 1 teaspoon salt. Add the garlic and cook for 2 minutes, until slightly golden. Leaving as much oil as possible in the skillet, transfer the vegetables to a platter. Set aside.
Brown the potatoes: Preheat the oven to 400°F. Divide the sliced potatoes into 4 batches. In the same skillet that you cooked the onion, melt 2 tablespoons butter over medium heat. Add the first batch of potatoes, being sure not to overcrowd the skillet. Lightly cover the pan with a sheet of aluminum foil. Cook for 5–6 minutes. Using a silicone spatula, carefully flip the potatoes, so they remain crispy and intact. Cook the other side for another 3–4 minutes, until nicely browned. Season with salt and white pepper and set aside the first batch of potatoes. Repeat with the rest of the batches until all the potatoes are browned on both sides. Place the potatoes in a greased baking dish and finish cooking them in the oven for 15 minutes. Check for doneness; they should be crispy on the outside and soft on the inside. Adjust seasoning to taste.
Assembly time: Sprinkle the caramelized onions, olives, and sun-dried tomatoes over the potatoes. Let the potatoes stand in the oven at 200°F to keep warm until ready to serve. Sprinkle with curly parsley and serve hot.
Excerpted from Haute Potato: From Pommes Rissolees to Timbale with Roquefort, 75 Gourmet Potato Recipes (F+W Media, December 2012) by Jacqueline Pham.
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