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Lyonaise Potatoes

Sautéed potatoes with butter, onion, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Lyonaise Potatoes

Ingredients

Directions

Prepare

  1. Slice the cold boiled potatoes.

  2. In a saucepan, melt the butter over medium heat.

Cook

  1. Add the chopped onion and fry until light in color.

  2. Add the sliced potatoes and cook until heated through and lightly browned.

  3. Mix in the minced parsley and serve immediately.

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

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

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

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

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

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

  4. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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 and brown on the surface while staying tender inside.
Onion
Adds sweetness and savory flavor as it softens and turns golden in the butter.
Butter
Carries heat evenly and adds richness, helping the potatoes and onion brown.

The step that matters

Add the sliced potatoes and cook until heated through and lightly browned. Cold potatoes are already cooked, so the goal is only to heat them and brown the surface. Cooking over too high a heat or too long can burn the butter and dry the potatoes, while too little heat leaves them pale and soggy. Medium heat lets the surface brown through the Maillard reaction without scorching.

Swap the parsley

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

  1. Garlicfits better
  2. Thymefits about as well
  3. Parsleythe original
  4. Capersfits less well

Fit is the average pairing score against potato, onion, butter. 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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