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Lyonnaise Potatoes

Sautéed boiled potatoes with butter, onion, salt, pepper, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Lyonnaise Potatoes

Ingredients

Directions

Prepare

  1. Slice the cold boiled potatoes into small squares.

  2. Heat butter or drippings in a frying pan.

  3. Fry the chopped onion until it turns yellow.

Cook and serve

  1. Add the potatoes, sprinkle with salt and pepper, and stir gently.

  2. Cook for about 5 minutes without breaking the potatoes.

  3. Just before serving, stir in the minced parsley.

  4. Drain the potatoes in a heated colander and serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Form the bulk of the dish; cold, boiled potatoes hold their shape when fried.
Butter or drippings
Fat that conducts heat for frying and adds richness and flavour.
Onion
Adds sweetness and savoury depth as it softens and browns in the fat.

The step that matters

Cook for about 5 minutes without breaking the potatoes. Leaving the potatoes undisturbed lets their surfaces dry and brown in the hot fat, creating crisp edges. Frequent stirring or breaking them mashes the starch and prevents browning.

Swap the onion

How well each one fits the dish's main ingredients (potato, butter, pepper, parsley):

  1. Carrotfits better
  2. Chivefits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against potato, butter, pepper, parsley. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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