New potatoes 'Lyonnaise'

New potatoes 'Lyonnaise'

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(3 ratings)

Prep: 15 mins Cook: 1 hr, 20 mins

Easy

Serves 6
These golden, herby roasties are a great side dish for spring

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal291
  • fat15g
  • saturates5g
  • carbs37g
  • sugars9g
  • fibre4g
  • protein5g
  • salt0.06g
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Ingredients

  • 50g unsalted butter
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 large Spanish onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, sliced
  • 1 tbsp thyme leaves

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1kg large new potato, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

Method

  1. Heat the butter in a large pan. When foaming, add 2 tbsp olive oil and the onions. Cook over a medium-low heat until softened and golden, about 30 mins. When the onions have softened, stir in the garlic and thyme. Season and set aside.

  2. Heat oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil, add the potatoes and boil for 5 mins before draining well.

  3. Mix the drained potatoes with the remaining oil and some seasoning in a large roasting tin. Roast for 30 mins, turning halfway, until golden. Stir in the onion mixture and roast for 10 mins more until hot.

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