Pommes de Terre Lyonnaise

This is one of those seemingly simple dishes that needs careful watching. The onions should not brown before they are added to the potatoes.


  • 2 lb (900 g) waxy potatoes, peeled, boiled and cut in uniform rounds
  • Good lump of butter
  • 8 oz (225 g) onions, very thinly sliced
  • Parsley, chopped


Take two frying pans and start by sautéing the potatoes in butter. In the second pan, heat another lump of butter and cook the onions over a low heat.

When the potatoes are nearly cooked, add the onions and brown them and the potatoes together. Sprinkle with the parsley.

‘Potatoes … take rank for universal use, profit and easy acquirement …’

From American Cookery by Amelia Simmons, 1796.