Test cook Lawman Johnson shows Julia how to make perfect Lyonnaise Potatoes.
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Parsley is meant to be added much sooner, not just as garnish.
I've made this recipe twice now, on two different (electric) stoves, and both times it has taken way, way longer than the recipe suggests to get even a fraction of the color. Usually I can follow the ATK/CC recipes as-is but for this one I think I'll be boosting my temps up a bit to try and get the same results.
Why do all the cooks I see on the TV cooking shows have tattoos all over their arms? And necks! Are they all reformed criminals? Reformed druggies? Ick! What about the cooking industry attracts people like this? Who else gets themselves tattooed from top to bottom besides jailbait? There's nothing about tattoos that speaks well to a person's image or the impression he or she makes on others. Looks bad.
You are definitely supposed to prevail the potatoes and cook the onions separately
Looks delicious!
Fried potatoes and onions…..how sophisticated.
I always add chopped garlic too 😋
I have made these with duck fat and with butter. Duck fat is potatoes best friend! 🙂
The only thing I don't double is my potatoes because once they thaw they get weird. I wonder if they would be okay to freeze with my vacuum sealer? Freeze them first and then put them into bags vacuum seal them and put them in the freezer. I know that potatoes in a beef stew come out funky once frozen.
I always make a 7 to 9 bone prime rib roast at Christmas with French onion soup and lyonaise potatoes. I want to see if this is a recipe I might want to use this year. All of my family on both sides are deceased so it will be a seven bone prime rib roast and I will make quite a bit of food so that I can vacuum seal and enjoy it until spring. 🙂
Fantastic recipe. I'm wondering whether the potatoes were boiled first to soften them up? Many videos I've seen call for boiling them for 6 to 7 minutes. Is this even necessary or does it depend on the type of potato used?
This guy has the personality of a tree stump.
I always just called them fried potatoes and onions
Not to mention the Lyonnaise fckin potatoes you didn't even touch
His hands are beautiful
Okay this recipe was great! My family dinner tonight:
Natalie’s cast iron baked chicken
Dan’s butter braised veggies (I used green beans) not spring yet
Lawman’s Lyonnaise potatoes
Dinner in less than 45 minutes and totally delicious
The family LOVED dinner and no leftovers 😂
Natural presenter. Good voice, but still casual, not "obviously radio". No hurry whatever. Some nice moments bouncing off Julia, subtle, not saccharine or overacted.
Never saw a cover with a glass center like that before.
I've cooked this for years. I just never knew it had a name!
I just made them, they were delicious
Is so nice they teach ex cons how to cook!
Fried tatters 😁😉
<3
Love this recipe. Thanks
YUM! Only comment – it is hard to find Yukon Potatoes in grocery stores….
jussie Smollett?
should we wash the potatoes to remove some of the starch or not? Very good looking final product. Cheers
I will be making this tomorrow! Thanks.
These easy to cook,
Hi!
More Lawman!
You’re really offering fried potatoes and onions as a recipe?
I've been making these since I was a teenager although I just called them fried potatoes.
OMG! So simple and looks soooo delicious!!!! 👍👍👍👍👍
So, need a recipe for fried potatoes and onions? Looks like the well is running dry.
A favorite vegan/Lenten dish for us is russets, thinly sliced and sautéed slowly with onions in vegetable oil. I'll try this delicious looking version with Yukon Golds. Thanks for the tip about how to slice the onions.
The real secret is to
use (cooled) parboiled potatoes. Frying them raw will make them soggy and brown like these ones.
I just LOVE watching America's Test Kitchen…my favorite cooking show….been a fan for many years! Thanks for sharing….yall are the best!!!
Love the vibe.
Hash Browns 🙂
Happy to see better representation on this channel.
Looks so yummy! Thanks guys.
I usually make these using half butter and half bacon drippings, but twice the potatoes. Are they still French?
This is not the authentic "Pomme de Terre Lyonnaise". Not by a long shot. You fry MANY onions until caramelized. Then you fry, in same oil, each slice of potato. Place on paper towels and salt well. Then simply layer in casserole, onions, potatoes, onions, potatoes etc…Salting again between layers. Place in oven, with a half a cup of water, cover and allow to cook, stirring carefully to mix potatoes and onions.
NO BUTTER, NO PARSELY. This recipe is the original from Lyon, which was given to my grandmother, in the 1950's, by one of the greatest French Chefs in Lyon, the birthplace of French cuisine. You will have a casserole full of the creamiest, sweetest most divine potatoes you have ever eaten.
That is called "cooked potatoes" where I am from. It's a potato and some onions exposed to heat- so as to- cook it.