A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). They must not brown. Serve very hot. Take care that you do not break the potatoes while cooking.
Preserved exactly as written in the original source
Take eight or ten good-sized cold boiled potatoes, slice them endwise, then crosswise, making them like dice in small squares
When you are ready to cook them, heat some butter or good drippings in a frying pan
Fry in it one small onion (chopped fine) until it begins to change color and look yellow
Now put in your potatoes, sprinkle well with salt and pepper, stir well and cook about five minutes, taking care that you do not break them
Just before taking up stir in a tablespoonful of minced parsley
Drain dry by shaking in a heated colander
Serve very hot
Modern guidance to help you succeed with this vintage recipe
Using cold, pre-cooked potatoes is essential because their starches have retrograded (recrystallized) during cooling, creating a firmer structure that resists breaking during pan-frying. The gentle cooking of onions in fat before adding potatoes allows their sulfur compounds to caramelize without burning, developing sweet, complex flavors. Cooking at moderate heat ensures the exterior crisps while the interior stays creamy, and the starch on the potato surfaces browns through the Maillard reaction without the potatoes falling apart.
The potatoes should be boiled 4 hours to 1 day ahead and refrigerated uncovered. The onion can be chopped up to 4 hours ahead and stored covered at room temperature. The parsley can be minced up to 2 hours ahead and refrigerated in a damp paper towel.
Lyonnaise potatoes are best served immediately after cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but they will lose their crispy texture. Reheat in a hot skillet with a small amount of butter to restore some crispness, about 3-4 minutes.
AI-generated tips from Chef Cecil's culinary database
The potatoes should be boiled 4 hours to 1 day ahead and refrigerated uncovered. The onion can be chopped up to 4 hours ahead and stored covered at room temperature. The parsley can be minced up to 2 hours ahead and refrigerated in a damp paper towel.
Lyonnaise potatoes are best served immediately after cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but they will lose their crispy texture. Reheat in a hot skillet with a small amount of butter to restore some crispness, about 3-4 minutes.
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