Lyonnaise potato fries offer a flavorful variation on the beloved Kenyan chipo by incorporating caramelised onions and fresh herbs, inspired by a classic French recipe from Lyon.
What Makes Lyonnaise Potatoes Unique?
Unlike typical fries cut into sticks, Lyonnaise potatoes are sliced into rounds and parboiled before frying. This method produces potatoes that are golden and crisp on the outside while remaining soft inside. The key to their distinctive taste lies in slowly cooked onions that add natural sweetness and depth.
Ingredients
- 5 medium potatoes
- 2 large onions
- 2–3 tablespoons cooking oil
- 1 tablespoon butter
- 2 cloves garlic, finely chopped (optional)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 teaspoon dried or fresh thyme
- 2 tablespoons chopped fresh parsley or dhania
- Water for parboiling
Preparation Steps
- Peel and slice potatoes into ½–1 cm thick rounds, then parboil in salted water for 5–7 minutes until just tender but firm.
- Thinly slice onions and cook slowly with butter and oil over medium-low heat until caramelised, adding garlic near the end if desired.
- Drain potatoes and fry in oil over medium-high heat without stirring to develop a golden crust, flipping carefully to crisp both sides.
- Return onions to the pan with potatoes, add thyme, salt, and pepper, and cook for a few more minutes to blend flavors.
- Finish by sprinkling fresh parsley or dhania before serving.
Serving Suggestions and Tips
Lyonnaise potato fries pair well with nyama choma, roast chicken, fried eggs, or fresh salads. To achieve maximum crispiness, avoid overcrowding the pan and ensure potatoes are well drained before frying. For extra richness, add a small knob of butter just before serving.
