Pommes De Terre à La Lyonnaise

Name: Pommes De Terre à La Lyonnaise
Cuisine: France
Ingredients: Allow ¼ lb. of onions to every 1 lb. of potatoes. Butter or lard. Parsley, salt and pepper; Allow ¼ lb. of onions to every 1 lb. of potatoes. Butter or lard. Parsley, salt and pepper; Allow ¼ lb. of onions to every 1 lb. of potatoes. Butter or lard. Parsley, salt and pepper; Allow ¼ lb. of onions to every 1 lb. of potatoes. Butter or lard. Parsley, salt and pepper; Allow ¼ lb. of onions to every 1 lb. of potatoes. Butter or lard. Parsley, salt and pepper; Allow ¼ lb. of onions to every 1 lb. of potatoes. Butter or lard. Parsley, salt and pepper; Allow ¼ lb. of onions to every 1 lb. of potatoes. Butter or lard. Parsley, salt and pepper

Potatoes Sautés à La Lyonnaise

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

According to some authorities, this dish, known throughout the world as “pommes de terre lyonnaise,” and which the French claim as their own, is of Italian origin, and for many centuries has been one of the most famous dishes in Venice—“patate alla veneziana.” The recipes are identical, except that in the Italian version the potatoes and onions are sauté in a mixture of butter and oil, whereas in the French recipe butter alone is generally used.

Ingredients

Europe
France
Side dish
Gluten-free
Mediterranean

Ingredients

Method