Lyonnaise Potatoes with Anchovy

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Fried potatoes made using blanched, sliced raw potato are a great improvement on leftover boiled potatoes which are all too often used. Blanched potato slices rarely break up on frying and they cook to a golden brown. Onion and anchovy add extra flavour and make them specially nice to serve with cold chicken or ham.


  • 675 g/1Β½ lb potatoes
  • 1 large onion
  • 50 g/2 oz bacon dripping or butter
  • salt and freshly milled pepper
  • 1 teaspoon tarragon or wine vinegar
  • 6–8 anchovy fillets, soaked in milk
  • chopped parsley


    Peel the potatoes and cut into 0.5 cm (ΒΌ - in) thick slices. Add to a saucepan of boiling water, bring back to the boil and simmer for 5 minutes, then drain. Peel and slice the onion.

    Melt half the fat in a good-sized frying pan and add the onion. Cook gently for about 5 minutes until the onion is soft but not brown. Remove the onion from the pan with a slotted spoon. Add the remaining fat and raise the heat. Tip in the potato slices and fry fairly quickly to brown them. Turn the potato slices over and shake the pan occasionally. Fry the potatoes in batches if the pan is small and keep the cooked ones hot along with the onions.

    Finally return the onions and all potatoes to the pan. Cook them together to heat them through and brown the onion. Sprinkle with salt and freshly milled pepper and the vinegar. Fry for a further moment, then draw off the heat. Add the finely chopped anchovies and sprinkle with parsley. Toss lightly to mix and serve hot.