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/1½ lb potatoes
  • 1 large onion
  • 50


Peel the potatoes and cut into 0.5 cm (¼ - 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