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James Martin Lyonnaise Potatoes

James Martin Lyonnaise Potatoes
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James Martin is known for hearty, well-executed British cooking with French influence. Lyonnaise potatoes come from French cuisine, traditionally made with sliced potatoes and onions cooked in butter.

Ingredients

Scale

For the Potato Base

  • 800 g waxy potatoes (such as Yukon Gold or Charlotte)

  • 1 tablespoon salt (for boiling water)

Quality note: Waxy potatoes hold their shape better than floury varieties. Avoid overly starchy potatoes for this recipe.

For the Onion Layer

  • 2 large onions, thinly sliced

  • 1 tablespoon olive oil

For Frying and Finishing

  • 40 g unsalted butter

  • 2 tablespoons fresh parsley, finely chopped

  • Freshly ground black pepper, to taste

  • Salt, if needed

Instructions

Step 1: Parboil the Potatoes

Peel the potatoes and slice them into even rounds about 5 mm thick.

Bring a large pot of salted water to a boil. Add the sliced potatoes and cook for 6–8 minutes until just tender but not falling apart.

Drain carefully and allow them to steam dry for a few minutes.

Step 2: Caramelise the Onions

Heat olive oil in a large frying pan over medium heat. Add the sliced onions.

Cook slowly for 10–15 minutes, stirring occasionally, until soft and golden. They should be sweet and lightly caramelised, not dark brown.

Remove onions from the pan and set aside.

Step 3: Crisp the Potatoes

In the same pan, add butter and let it melt gently.

Arrange the parboiled potato slices in a single layer. Cook over medium heat without moving them too much. This allows a golden crust to form.

After 4–5 minutes, turn them carefully and crisp the other side.

Step 4: Combine and Finish

Return the caramelised onions to the pan. Toss gently to combine with the potatoes.

Season with black pepper and a little salt if needed.

Finish with freshly chopped parsley just before serving.

Serve immediately while crisp and hot.

Find it online: https://britishrecipes.uk/james-martin-lyonnaise-potatoes/