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Classic Lyonnaise Potatoes Recipe

Classic Lyonnaise Potatoes

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 1999

Show: Emeril LiveEpisode: Food & Wine Pairing-Lyon France

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on February 18, 2011

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    The taste was great, but do yourself a favor and slice the potatoes to 1/4 inch as it takes ALOT longer to cook. I will definitely do this one again with that in mind.

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  • on April 04, 2010

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    I made a few adjustments:

    Used red-skin potatoes (about 5 that was enough for four people. I let them boil for probably 8 minutes. Did not need a full stick of butter! I would say half. I used a layer of all-purpose seasoning (just a little and it made it more flavorful. Further, I used a bit of chopped garlic. I think the red-skin potatoes are better and you don't have to peel them! These were great!

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  • on February 09, 2009

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    oh my goodness, so good. Mine too were undercooked at 12 minutes. But this can be fixed either by boiling them a little longer in step one, cutting them thinner, or just starting them earlier and leaving them in longer! Also i used only 1/2 stick of butter and may use 1/4 next time w/ a little chicken broth instead. but wow, very delicious.

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  • on February 14, 2007

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    These have become automatic for our "steakhouse at home" dinners. Just like Morton's, Ruth's Chris, Capital Grille...even better!

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  • on January 09, 2007

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    i followed this recipe exactly, even omitting the garlic because it was not mentioned in the cooking instructions. the cooking time is way off. it took alot longer to thoroughly cook and lightly brown these potatoes.

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  • on January 02, 2006

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    Nice and easy recipe for tasty taters.

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  • on September 11, 2004

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    Great recipe to prepare ahead of time. Rich and delicious.

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