Wayne Gisslen

Lyonnaise Potatoes

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Preparation info
  • Portions:

    12

    , Portion Size: 4½ oz 135 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Cut the potatoes into slices about ¼ in. (0.5 cm) thick.
  2. Peel the onions, cut in half lengthwise, and slice into julienne.
  3. Heat half the fat in a sauté pan and sauté the onions until they are golden. Remove from the pan with a slotted spoon and set aside.
  4. Put the rest of the fat into the pan. Set the pan on high heat and add the potatoes.

Per serving: Calories, 190; Protein, 2 g; Fat, 9 g (42% cal.); Cholesterol, 25 mg; Carbohydrates, 26 g; Fiber, 2 g; Sodium, 95 mg.