Skip to main content
Main

Potatoes a LA Lyonnaise

A sautéed potato dish with onions, butter, rice, parsley, pepper, salt, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Potatoes a LA Lyonnaise

Ingredients

Directions

Prepare

  1. Shred the cold potatoes.

  2. In a frying pan, melt the butter and add the sliced onions.

  3. Fry the onions until soft, then add the shredded potatoes.

  4. Fry the potatoes until brown.

Season and finish

  1. Add the boiled rice, parsley, pepper, salt, and lemon juice.

  2. Mix everything together and fry for a few more minutes.

  3. 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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

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

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

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

What each ingredient does

Butter
Adds fat that fries the onions and potatoes and carries flavour.
Onions
Soften and sweeten as they fry, adding savoury depth to the dish.
Potatoes
Form the main body of the dish and brown into crisp golden pieces.
Boiled rice
Very dry rice helps bind the potatoes and absorb moisture so they fry crisply.

The step that matters

Fry the potatoes until brown. Shredded potatoes need enough heat and time to brown and crisp rather than steam. Wet or underheated potatoes stay soft and pale, so the cake will not hold together well.

Swap the onion

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

  1. Carrotfits better
  2. Asparagusfits better
  3. Okrafits better
  4. Onionthe original

Fit is the average pairing score against butter, potato, rice, parsley, pepper, lemon. 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.

You might also like

Potato CroquettesPotato Croquettes255 recipesLemon SauceLemon Sauce236 recipesRice FrittersRice Fritters84 recipesPotato RollsPotato Rolls78 recipes