- Start by slicing the potatoes into 2cm thick slices, discarding the very small ends. Then place them into a pot of water and bring up to the boil. Let the potatoes boil for 2 minutes – you want them to just start to go tender but still uncooked and firm in the middle. This means they won’t break down when sauteed.
- Drain the potatoes and allow them to sit to make sure they are fully dry. Then add half the butter and oil and begin frying the potato slices. You will need to do this in batches to ensure they can all get nice and golden, and crisp on each side. Remove from the pan as the slices cook and then add new ones.
- Once all the potato slices are fried, add the remaining butter and oil to the pan and then add the finely sliced onion along with the Maldon Garlic Sea Salt flakes. Fry this for 8 minutes until soft, golden and caramelized.
- Finally add the potatoes back to the pan to warm them through, adding some cracked black pepper. Then serve the Lyonnaise potatoes on a serving dish along with an extra sprinkle of Maldon Garlic Sea Salt flakes and the chopped parsley.
Serving: 4 as a side
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients
400g waxy potatoes, we used new potatoes
50g unsalted butter
4 tbsp olive oil
2 white onions, finely sliced
1 tsp Maldon Garlic Sea Salt flakes, plus extra to serve
Cracked black pepper
A small handful of parsley, roughly chopped
You may be interested in
JOIN OUR MAILING LIST
Keep up to date and stay inspired with the latest recipes.