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New potatoes 'Lyonnaise'

These golden, herby roasties are a great side dish for spring

  • Prep: 15 mins
    Cook: 1 hrs 20 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 291
  • Carbohydrates 37
  • Saturated Fat 5
  • Sugar 9
  • Protein 5
  • Fat 15
  • Fibre 4
  • Salt 0.06

Nutrition per serving

  • Calories 291
  • Carbohydrates 37
  • Saturated Fat 5
  • Sugar 9
  • Protein 5
  • Fat 15
  • Fibre 4
  • Salt 0.06

Ingredients

  • 50g unsalted butter
  • 4 tbsp olive oil
  • 3 large Spanish onions, sliced
  • 2 garlic cloves, sliced
  • 1 tbsp thyme leaves
  • 1kg large new potato, halved

Method

  1. Heat the butter in a large pan. When foaming, add 2 tbsp olive oil and the onions. Cook over a medium-low heat until softened and golden, about 30 mins. When the onions have softened, stir in the garlic and thyme. Season and set aside.

  2. Heat oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil, add the potatoes and boil for 5 mins before draining well.

  3. Mix the drained potatoes with the remaining oil and some seasoning in a large roasting tin. Roast for 30 mins, turning halfway, until golden. Stir in the onion mixture and roast for 10 mins more until hot.

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