Mayonnaise potatoes, a French dish, are stir-fried potatoes with onions, parsley, garlic, butter or cream. Olive oil is preferred, and some chefs use animal fat. The dish is seasoned with pepper, salt, parsley, and sometimes paprika or cheese. It’s heavy in calories, but some chefs use chicken stock instead of butter for a healthier version. The dish originated in Lyon, France, and is commonly served as a side dish for pasta, steak, or pork.
In French cuisine, mayonnaise potatoes is a popular recipe used to make stir-fried potatoes. Classic versions of the recipe call for onions, parsley and garlic for flavor. Like many other potato dishes, the product is also heavy in butter or cream.
Butter and oil are traditionally used to make mayonnaise potatoes. Olive oil is generally the preferred oil for this recipe by most chefs. In addition to or instead of butter, some chefs may also use heavy cream or fat rendered from an animal, such as a goose or duck.
Most cooks recommend making Lyonnaise potatoes with the two main ingredients, onions and potatoes. This is to ensure that both receive an optimal amount of cooking time without being over or overcooked. Potatoes are often boiled and blanched before being cooked.
Once all of the base ingredients have been prepared to the point of being a rich, warm shade of brown, they can be mixed and cooked for a short time with all of the other ingredients. The onions themselves should also have a sweet, caramelized texture before being mixed into the potatoes. When the vegetables are ready to be prepared along with the rest of the spices, the dish is often completed not on the stove, but inside a hot oven.
The seasoning of the dish usually consists of treating it with white or black pepper, salt and parsley. Many chefs also incorporate garlic or other seasonings based on personal preference. Paprika is sometimes added for an extra tasty kick. For an even more decadent flavor and texture, some cooks also add various types of cheeses, such as Swiss cheese, to their Lyonnaise recipes.
The classic high school potato preparation is considered heavy in calories. To make a healthier version of these fries, some chefs incorporate chicken stock instead of butter. Such substitutions take the heaviness out of the dish while retaining its richness and flavor.
Potatoes with mayonnaise are named after the city of Lyon, France, where they originated. The name of the food literally translates to “Parisian” potatoes, or “Parisian” potatoes. The French phrase à la Lyonnaise is also idiomatically used in French to simply imply any preparation with onions.
While the dish is of French origin, it is also commonly available in many countries and is often served alongside pasta dishes. It can also be a particularly tasty side dish for steak or pork entrees. It can be prepared on its own and served as a favorite food as well.
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