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Pommes Lyonnaise
Potatoes Lyonnaise

From French Provincial Cooking, by Elizabeth David

This is a well-known dish, but so seldom properly cooked that it may be worth while giving the correct recipe.

Proportions are 1 medium-sized onion to each pound of potatoes and, for cooking each vegetable, 1 oz of butter or pure beef dripping.


Firm potatoes, boiled in their skins, are peeled and sliced about 1/4-inch thick and seasoned with salt. They are gently fried in a capacious heavy frying pan until they are golden brown on both sides. When they are all but ready, some onion, sliced very thin and fried until pale gold in a separate frying pan, is mixed in with the potatoes, and the dish is ready to serve. It bears little resemblance, as can be seen, to the greasy mixture of unevenly browned potatoes and frizzled onions which usually passes for pommes lyonnaises.

The potatoes take about 15 minutes to cook, the onions up to 10 minutes.

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