Mary Berry Lyonnaise Potatoes Recipe

This authentic Mary Berry Lyonnaise Potatoes Recipe brings the rustic elegance of French bistro cooking to your home table. Featuring firm slices of potato pan-fried until golden and tossed with sweet, caramelized onions and fresh parsley, it is a buttery, crisp side dish that elevates any steak or roast chicken dinner.

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Mary Berry Lyonnaise Potatoes Ingredients

The Vegetables:

• 750g (1lb 10oz) Waxy Potatoes: Varieties like Charlotte or new potatoes work best as they hold their shape during boiling and frying. Peel them and slice them into 5mm (¼ inch) thick rounds.
• 2 Large Onions: Peeled and thinly sliced. The onions provide the signature sweetness that defines Lyonnaise cookery.
• 1 Garlic Clove: Crushed (optional, but adds a lovely background savory note).

The Frying Fats:

• 50g (2 oz) Butter: Essential for the rich, golden flavor.
• 2 tbsp Vegetable or Sunflower Oil: Prevents the butter from burning during the high-heat frying.

The Garnish:

• 2 tbsp Fresh Parsley: Finely chopped. Adds a burst of color and freshness.
• Salt and Freshly Ground Black Pepper: Generous seasoning is key for potatoes.

How To Make Mary Berry Lyonnaise Potatoes

1. Par-Boil the Potatoes: Place the peeled, sliced potatoes in a pan of cold salted water. Bring to the boil and cook for 3–4 minutes. Crucial Step: You want them just tender on the outside but still firm in the middle. If you overcook them here, they will break apart in the frying pan. Drain carefully and pat dry with kitchen paper.
2. Caramelize the Onions: Heat half the butter and 1 tablespoon of the oil in a large, non-stick frying pan. Add the sliced onions. Cook gently over medium heat for about 10–15 minutes. Stir regularly until they are soft, sweet, and turning a rich golden brown. Remove the onions from the pan and set aside on a plate.
3. Fry the Potatoes: Wipe the pan clean if necessary. Add the remaining butter and oil. When the fats are sizzling, add the potato slices. You may need to do this in batches if your pan isn’t huge; they need contact with the pan to crisp up. Fry for 10–15 minutes, turning carefully, until they are crisp and golden on both sides.
4. Combine: Return the caramelized onions to the pan with the potatoes. Add the crushed garlic (if using). Toss everything together gently to mix without breaking the potatoes. Cook for another 2–3 minutes to heat the onions through.
5. Serve: Season generously with salt and black pepper. Scatter the chopped parsley over the top and serve immediately.

Recipe Tips

• Dryness is Crispness: After draining the par-boiled potatoes, let them steam dry in the colander or pat them with paper towels. Wet potatoes will steam in the pan and refuse to brown.
• The Pan Matters: A heavy-based, non-stick frying pan is your best friend here. Potatoes love to stick to stainless steel, which will ruin the presentation of the slices.
• Batch Cooking: Don’t crowd the pan during the potato frying stage. If they are piled up, they steam. Fry in two batches if needed, then combine at the end.
• Onion Patience: Don’t rush the onions. High heat will burn the edges while leaving the middle raw. Low and slow creates that melting, sweet texture that contrasts with the crispy potato.

What To Serve With Lyonnaise Potatoes

• Steak Frites: Swap the fries for these potatoes for a classy steak dinner.
• Roast Chicken: A lighter alternative to heavy roast potatoes.
• Pork Chops: The sweetness of the onions pairs beautifully with pork.
• Fried Eggs: Leftovers make for an incredible breakfast hash.

How To Store Lyonnaise Potatoes

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat: These lose their crispness in the microwave. Reheat them in a frying pan with a little fresh butter to crisp them back up.
• Freeze: Not recommended. Sliced potatoes tend to become watery and grainy when frozen and thawed.

Mary Berry Lyonnaise Potatoes Nutrition Facts

• Calories: 250 kcal
• Fat: 12g
• Carbohydrates: 30g
• Protein: 4g
• Fiber: 3g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Mary Berry Twice Cooked Roast Potatoes​ Recipe
• Mary Berry Roast Potatoes With Semolina​ Recipe
• Mary Berry Slow Roast Lamb Shoulder With Potatoes​