I am an avid fan of Americas Test Kitchen. I've watched on PBS for years. I always wanted to be apart of you research and development crew. As a trained chef from Le Cordon Bleu, I still refer to your recipes as my gospel. I'm now back in my home country of the Bahamas and I cook and bake for the locals and have received great reception. I just wanted to thank you for always getting it right. And by the way this is my first time seeing Lawman Johnson...he's quite the cutie. Love his screen presence and demeanor.
After watching this episode when it aired on television, this recipe has become a staple side dish in my household. Besides being delicious, it is easy and quick to make. In addition, when I have any leftovers I use them next morning for breakfast with scrambled eggs.
Who knew those fried potatoes my Irish mother cooked on the regular when I was growing up was actually called some fancy French name... And here we just called it fried potatoes...
Yeah, well, when you cook them this way, with onions, you’re cooking them the way they’re cooked and appreciated in Lyon, France, regardless of how they fry potatoes in Ireland or how much of a chip you have on your shoulder and how insecure you are for being common.
In France we also say fried potatoes as pomme sautées and it's a "popular" dish. I don't know why people found French language so fancy and make us appear like posh people. It's just one of the many many potatoes recipe we have. Here from the city of Lyon, but we have way better option like cooked in duck fat. There's great potatoes recipe everywhere in the world. :)
I have always wanted a good go to recipe ever since I heard of Lyonnaise Potatoes in the movie Every Girl Should Be Married. They are Cary Grants favorites when real life wife Betsy Drake is learning all of his favorite things. Thank ATK! Happy cooking everyone.
I " LOVE " potatoes. My mom made these she learned it from her mom so it's been in my family well over 100 years and it's still just as great. Never knew the name. Grandma came to America as an adult from Poland and it came with her. Thank you for sharing
When doing a Sunday roast I cook extra potatoes to keep for Monday. Slice in thin rounds and fry until brown. This is known here in Wales as scallop potatoes. Yummy! 😊😊
Scalloped potatoes, in my world, are sliced potatoes simmered in a sauce made from milk, butter, and flour. Some folks add cheese to it, but I consider that potatoes au gratin
Okay this recipe was great! My family dinner tonight: Natalie’s cast iron baked chicken Dan’s butter braised veggies (I used green beans) not spring yet Lawman’s Lyonnaise potatoes Dinner in less than 45 minutes and totally delicious The family LOVED dinner and no leftovers 😂
Hi ladies and gentlemen, I’ve been watching you all on tv Create for a very long time and when we changed cable company I was sad to know I didn’t get your channel but God is good and I found y’all here. I love all your recipes they are the best and I trust all the ingredients and tools you use. I’ve learned so much from you all. Thank you and keep cooking ... ❤️💐👩🍳
No, they are not “classic German fried potatoes.” If they were, they’d have a German name and not a French one. In Lyon, France, bacon would not be added either.
Keith Bloomfield-DeWeese How funny to think I'm wrong just because of the name😆. I have to know, I'm German and have always made these potatoes this way, just like my mother and her mother. And you can do that with the bacon, but you don't have to.
A favorite vegan/Lenten dish for us is russets, thinly sliced and sautéed slowly with onions in vegetable oil. I'll try this delicious looking version with Yukon Golds. Thanks for the tip about how to slice the onions.
This is a *very* good technique. I needed more like 17 minutes to finish the onions, but that's probably down to what I call "medium low" heat. I think the very best result comes from caramelizing the onions separately and parboiling the potatoes before browning them, but that is a lot more work and a lot more dishes, as opposed to this clever procedure that takes one pan and almost cooks itself.
I've made this recipe twice now, on two different (electric) stoves, and both times it has taken way, way longer than the recipe suggests to get even a fraction of the color. Usually I can follow the ATK/CC recipes as-is but for this one I think I'll be boosting my temps up a bit to try and get the same results.
I've been doing these for years, I use extra virgin olive oil with butter( sometimes just butter) and left over potatoes and fry, then add onion fry, then the last five minutes I sometimes (usually) will add garlic 😆
Knew that it was you before I read your name, Graham. When is your next vid, slacker? ⚘👍🙏👏❤👏🙏👍⚘ Love you! ❤❤❤❤❤ Know what you call a fork? A pot sticker (for baking...) Sorry-not-sorry! 😅
@@HannahMattox You have to sub to his channel! He's an awesome chef, his silly puns aside! ⚘👏⚘ Just Google clean silly jokes about whatever dish he's making and it's pay-back time. Gives him some giggles, too, right? Let's him know that we love him. He's awesome! Love him, his great recipes and silly puns like no tomorrow. Great chef!
No one likes burnt onions?! In Goa, India, we have a white rice dish called Pulao (similar to the Italian Risotto, but dry) which is often garnished with burnt onion. Just a sprinkling of finely sliced onion after transferring the Pulao to a serving dish, so it's not actually mixed with the rice, but is sprinkled on the top. But yes, burnt onion. Also, this potato recipe looks fantastic. Definitely going to try this. Thank you!
Although they’d never pass muster in the French kitchen, these dumbed-down potatoes and onions are certainly easy. It looks like they’d satisfy a basic craving, even without the classical French refinement and care.
Good job Lawman! You made this look like something I could do. It does mean, however, that I will need to turn on my stove 😄I'm not much of a cook - I use my microwave and toaster oven most of the time, so you can imagine how wonderful my cooking is 😒
Fantastic recipe. I'm wondering whether the potatoes were boiled first to soften them up? Many videos I've seen call for boiling them for 6 to 7 minutes. Is this even necessary or does it depend on the type of potato used?
I always make a 7 to 9 bone prime rib roast at Christmas with French onion soup and lyonaise potatoes. I want to see if this is a recipe I might want to use this year. All of my family on both sides are deceased so it will be a seven bone prime rib roast and I will make quite a bit of food so that I can vacuum seal and enjoy it until spring. :-)
NOPE...at 3:24 those potatoes look burned....not on plating, though ..might be my phone or You Tube vid......regardless, I am from a Southern family and these are staples and delicious! I love Cook's Country and America's Test Kitchen!
Interesting. I had always thought Lyonnaise potatoes were thin sliced layered in a baking dish with onions and oven roasted with a liquid. I usually use chicken stock. Similar to American scalloped potatoes.
The only thing I don't double is my potatoes because once they thaw they get weird. I wonder if they would be okay to freeze with my vacuum sealer? Freeze them first and then put them into bags vacuum seal them and put them in the freezer. I know that potatoes in a beef stew come out funky once frozen.
@@kathyobrien1063 my point is that they're trying their hardest to differentiate themselves from BA but it comes off as disingenuous and only in response to BA's disastrous fallout.
BA has been very diverse. It's overreaction. The allegations are questionable at best. Priya and others may complain about not being to present their traditional foods, but people who grow up with certain foods develop a taste for them that is more familiarity than taste and texture. There are many nordic fish dishes I will not try for this reason. It isn't a minority issue. It is an unfamiliarity issue. If a White person cooks something 'ethnic-ish', I feel like the flavors might go beyond the 'I like it because it is familiar', to something more a culinary treat. Maybe one way of overcoming the worries of unfamiliar foods is to have minorities with a certain, more 'familiar' brand (ie French cuisine) go out and do tastings, or host other 'minority' food experts to help overcome objections. Not sure the BA racial allegations are as truly 'broad' regarding race as some critical articles frame it to be.
Appeasing Twitter is a minefield. They couldn’t have this POC cook a traditional meal because it would be seen as tokenism. But if a non POC cooked that meal it would be seen as cultural appropriation. There’s no way to win when everyone wants to be offended.
This is not the authentic "Pomme de Terre Lyonnaise". Not by a long shot. You fry MANY onions until caramelized. Then you fry, in same oil, each slice of potato. Place on paper towels and salt well. Then simply layer in casserole, onions, potatoes, onions, potatoes etc...Salting again between layers. Place in oven, with a half a cup of water, cover and allow to cook, stirring carefully to mix potatoes and onions. NO BUTTER, NO PARSELY. This recipe is the original from Lyon, which was given to my grandmother, in the 1950's, by one of the greatest French Chefs in Lyon, the birthplace of French cuisine. You will have a casserole full of the creamiest, sweetest most divine potatoes you have ever eaten.
It's still literally a platter. The definition for platter includes the words "typically round or oval". That means non round or oval things can in fact be a platter.
Michael. the difference between a plate and a platter is size. A platter holds food for the whole table, while a plate holds food for one person. If you think that amount of food is for one person...
I am an avid fan of Americas Test Kitchen. I've watched on PBS for years. I always wanted to be apart of you research and development crew. As a trained chef from Le Cordon Bleu, I still refer to your recipes as my gospel. I'm now back in my home country of the Bahamas and I cook and bake for the locals and have received great reception. I just wanted to thank you for always getting it right. And by the way this is my first time seeing Lawman Johnson...he's quite the cutie. Love his screen presence and demeanor.
After watching this episode when it aired on television, this recipe has become a staple side dish in my household. Besides being delicious, it is easy and quick to make. In addition, when I have any leftovers I use them next morning for breakfast with scrambled eggs.
Who knew those fried potatoes my Irish mother cooked on the regular when I was growing up was actually called some fancy French name... And here we just called it fried potatoes...
My Mennonite father was fancier than I realized too! 😂
My Irish mother calls them fried potatoes to !
Yeah, well, when you cook them this way, with onions, you’re cooking them the way they’re cooked and appreciated in Lyon, France, regardless of how they fry potatoes in Ireland or how much of a chip you have on your shoulder and how insecure you are for being common.
Same!
In France we also say fried potatoes as pomme sautées and it's a "popular" dish. I don't know why people found French language so fancy and make us appear like posh people. It's just one of the many many potatoes recipe we have. Here from the city of Lyon, but we have way better option like cooked in duck fat. There's great potatoes recipe everywhere in the world. :)
I have always wanted a good go to recipe ever since I heard of Lyonnaise Potatoes in the movie Every Girl Should Be Married. They are Cary Grants favorites when real life wife Betsy Drake is learning all of his favorite things. Thank ATK! Happy cooking everyone.
I " LOVE " potatoes. My mom made these she learned it from her mom so it's been in my family well over 100 years and it's still just as great. Never knew the name. Grandma came to America as an adult from Poland and it came with her. Thank you for sharing
I just so happen to have ALL the ingredients on hand for this ; Lucky me 😲. Thank you.
When doing a Sunday roast I cook extra potatoes to keep for Monday. Slice in thin rounds and fry until brown. This is known here in Wales as scallop potatoes. Yummy! 😊😊
Scalloped potatoes, in my world, are sliced potatoes simmered in a sauce made from milk, butter, and flour. Some folks add cheese to it, but I consider that potatoes au gratin
Okay this recipe was great! My family dinner tonight:
Natalie’s cast iron baked chicken
Dan’s butter braised veggies (I used green beans) not spring yet
Lawman’s Lyonnaise potatoes
Dinner in less than 45 minutes and totally delicious
The family LOVED dinner and no leftovers 😂
Hi ladies and gentlemen, I’ve been watching you all on tv Create for a very long time and when we changed cable company I was sad to know I didn’t get your channel but God is good and I found y’all here. I love all your recipes they are the best and I trust all the ingredients and tools you use. I’ve learned so much from you all. Thank you and keep cooking ... ❤️💐👩🍳
If someone in County Mayo, Ireland made a dish like this, would that be Potatoes Mayonnaise?
Good one.😋
Groan :-)
These are classic German fried potatoes, sometimes we also add some bacon. Greetings from Hamburg, Germany
No, they are not “classic German fried potatoes.” If they were, they’d have a German name and not a French one. In Lyon, France, bacon would not be added either.
Keith Bloomfield-DeWeese How funny to think I'm wrong just because of the name😆. I have to know, I'm German and have always made these potatoes this way, just like my mother and her mother. And you can do that with the bacon, but you don't have to.
I just LOVE watching America's Test Kitchen...my favorite cooking show....been a fan for many years! Thanks for sharing....yall are the best!!!
A favorite vegan/Lenten dish for us is russets, thinly sliced and sautéed slowly with onions in vegetable oil. I'll try this delicious looking version with Yukon Golds. Thanks for the tip about how to slice the onions.
I wanted to see what this recipe was all about. 😂Fried potatoes. I’ve been French all along
Me too!
❤️
Just put them next to your harcourt verts!
This is a *very* good technique. I needed more like 17 minutes to finish the onions, but that's probably down to what I call "medium low" heat. I think the very best result comes from caramelizing the onions separately and parboiling the potatoes before browning them, but that is a lot more work and a lot more dishes, as opposed to this clever procedure that takes one pan and almost cooks itself.
All these years and I didn't know my parents were cooking these kind of potatoes but cubed.
I've made this recipe twice now, on two different (electric) stoves, and both times it has taken way, way longer than the recipe suggests to get even a fraction of the color. Usually I can follow the ATK/CC recipes as-is but for this one I think I'll be boosting my temps up a bit to try and get the same results.
I crave & make these all the time nice & thick with the onions but never knew they had a fancy name
Happy to see better representation on this channel.
I've been doing these for years, I use extra virgin olive oil with butter( sometimes just butter) and left over potatoes and fry, then add onion fry, then the last five minutes I sometimes (usually) will add garlic 😆
These people are always so pleasant!
OMG! So simple and looks soooo delicious!!!! 👍👍👍👍👍
I know them as smotherd potatos. Family have been making for generations
Well what leftover potato recipe isn't a little more *a-PEELING* when sauteed in copious amounts of butter! 😁
😂😂 you're one of my favorite people I've ever found in the comments section of RUclips 😂
You can't hide your Lyonnaise,
And your beef is better braised,
Thought by now, you'd master glaze,
There ain't no way to hide your Lyonnaise.
Groan! Dad joke! 🤣🤣🤣. Still amusing. I don't want to incorrige you since you are already incorrigible.
Knew that it was you before I read your name, Graham.
When is your next vid, slacker?
⚘👍🙏👏❤👏🙏👍⚘
Love you! ❤❤❤❤❤
Know what you call a fork?
A pot sticker (for baking...)
Sorry-not-sorry! 😅
@@HannahMattox
You have to sub to his channel! He's an awesome chef, his silly puns aside! ⚘👏⚘
Just Google clean silly jokes about whatever dish he's making and it's pay-back time.
Gives him some giggles, too, right? Let's him know that we love him.
He's awesome! Love him, his great recipes and silly puns like no tomorrow. Great chef!
This is my favorite RUclips channel
Look forward to making these yummy looking potatoes but please tell me where I can get that awesome lid. Thank you!
Ha! I thought for sure they'd have it in the description box. Nope. I googled "Endurance pot lid" and got some results.
Fried potatoes and onions.....how sophisticated.
duck fat fries the BEST tasting potatoes, trust me.
duck fat is the best for everything.
You quack 🦆of course
You must have been to Doug’s in Chicago.
Can you buy it?
Sounds good to me.
Just good ol' fried taters with a fancy name. I ate these back in West Virginia growing up. Still eat them.
It also works with actual leftover potatoes, you just have to start with the onions first.
Does Lawman have any social media profiles? How can I learn more about him and possibly interact with him?
horney on main.....
@@user-xd7yc9eb8o what does that mean?
@@amberbug90 means youre thirsty for lawman.
@@user-xd7yc9eb8o naw not even
@@user-xd7yc9eb8o It's normal to display friendliness and desire friendly interactions
Fantastic video. Thanks for posting
More Lawman!
No one likes burnt onions?! In Goa, India, we have a white rice dish called Pulao (similar to the Italian Risotto, but dry) which is often garnished with burnt onion. Just a sprinkling of finely sliced onion after transferring the Pulao to a serving dish, so it's not actually mixed with the rice, but is sprinkled on the top. But yes, burnt onion.
Also, this potato recipe looks fantastic. Definitely going to try this. Thank you!
I will be making this tomorrow! Thanks.
Wow my grandmother has been making this dish all my life and nobody in family knew it had a name
I've cooked this for years. I just never knew it had a name!
Yeay for Lawman!
Although they’d never pass muster in the French kitchen, these dumbed-down potatoes and onions are certainly easy. It looks like they’d satisfy a basic craving, even without the classical French refinement and care.
Love this recipe. Thanks
I’m running out right now to buy some Yukon golds so I can try this! Does it matter what kind of onion you use?
Not purple...
Use whatever you like. I like to use sweet onions with potatoes; a Bermuda onion is fine, but I like Walla Walla sweet onions the best for this.
Oh yes, will be making these asap!
I love you too Julia. You're awesome
Good job Lawman! You made this look like something I could do. It does mean, however, that I will need to turn on my stove 😄I'm not much of a cook - I use my microwave and toaster oven most of the time, so you can imagine how wonderful my cooking is 😒
Looks so yummy! Thanks guys.
Fantastic recipe. I'm wondering whether the potatoes were boiled first to soften them up? Many videos I've seen call for boiling them for 6 to 7 minutes. Is this even necessary or does it depend on the type of potato used?
I boil the potatoes whole for 5 minutes and add 1 teaspoon of baking powder and salt to the water, bring to a boil and add potatoes.
Love the vibe.
My mom calls them potato coins. Love cooking these in bacon grease in cast iron pan.
So, fried potatoes are actually called "Lyonnaise" potatoes. Here I am calling it "Home Fries".
Great simple recipe, thank you!
Awesome! It’s on the menu for this weekend..... Which is football weekend! Hooray!
Cook Lawman Johnson has a Soothing voice and Sexy. Potatoes and Onions good combo can't go wrong👍😊
I find the potatoes soothing too.
@@bentleyr00d 🤣🤣🤣
I hope they have him more often 😍😍
@@leivic1161 I know right😊
The real secret is to
use (cooled) parboiled potatoes. Frying them raw will make them soggy and brown like these ones.
Thank you!
And if you’re familiar with the film “Midnight Run”, this will be a special episode...
should we wash the potatoes to remove some of the starch or not? Very good looking final product. Cheers
Perfect side dish, thanks.
i see lawman, i click
I always make a 7 to 9 bone prime rib roast at Christmas with French onion soup and lyonaise potatoes. I want to see if this is a recipe I might want to use this year. All of my family on both sides are deceased so it will be a seven bone prime rib roast and I will make quite a bit of food so that I can vacuum seal and enjoy it until spring. :-)
I always add chopped garlic too 😋
I've been making these since I was a teenager although I just called them fried potatoes.
Looks soooooo good!!!!!!
I just made them, they were delicious
Thanks for sharing!
Looks delicious!
Thank you so much for not making your chefs hide their tattoos.
Where to get that pan cover?
Yo there is a little company called Amazon. There small but they might have it.
@@RobertPeters4674 "They're"
@@RobertPeters4674 Hilarious😂😂
I would get it from amazon if shipping to the Philippines won’t cost more than the item.
Burnt onions are delicious
Basic southern fried potatoes and onions
YUM! Only comment - it is hard to find Yukon Potatoes in grocery stores....
Could you post how to make thick, crunchy, kettle style chips at home? Thank you.
NOPE...at 3:24 those potatoes look burned....not on plating, though ..might be my phone or You Tube vid......regardless, I am from a Southern family and these are staples and delicious! I love Cook's Country and America's Test Kitchen!
Perfect 😋👍
How about some okra recipes?
Potatoes are the best veggie.
I'm irish, Amen friend to taters of all kinds
@@stevelogan5475
They make other veggies taste better, too.
Interesting. I had always thought Lyonnaise potatoes were thin sliced layered in a baking dish with onions and oven roasted with a liquid. I usually use chicken stock. Similar to American scalloped potatoes.
Is that dauphinoise?
@@LC-le9ew Could be. Either way, these sound delicious so I will have to give them a try.
I thought so, too. I think there's a recipe in my ancient Betty Crocker cookbook like that.
They are just Country Fries. We make them in the restaurant biz throw them in the frier and some onions. Season to taste for the fast way.
I didn’t know this dish had such a fancy name, down here in Oklahoma we just call this fried potatoes, lol
EXACTLY
Ikr?!
Ah, Oklahoma: always on the wrong side of history.......and damned proud of it.
This channel has brought me a lot of joy during this quarantine. Thankies!!!
Because you're brain damaged
Looks delicious but I must say I love burnt onions and stop judging me for it.
Greeeaaaat! Yes, not actually DONE, till then
🥰😋😁
A new handsome chef. And can cook too. 👀💜
The only thing I don't double is my potatoes because once they thaw they get weird. I wonder if they would be okay to freeze with my vacuum sealer? Freeze them first and then put them into bags vacuum seal them and put them in the freezer. I know that potatoes in a beef stew come out funky once frozen.
I have made these with duck fat and with butter. Duck fat is potatoes best friend! :-)
These easy to cook,
Just saying Hi!
Paulie Walnuts and Christopher Moltisanti sent me here.
I have made these. But Emily's Melting Potatoes is much better.
Looks tasty and easy, but it's kind of tacky to say "get the recipe" and then require registration to really get it.
It's just fried potatoes genius
@@carlsjr7975 Being mostly anonymous really let's the snark out in some people. You're unbelievable, genius.
@@oscarbird4241 mmmkay buddy
That is called "cooked potatoes" where I am from. It's a potato and some onions exposed to heat- so as to- cook it.
So fried potatoes with onions....got it.
His hands are beautiful
Is it just me or have most of the ATK videos been showcasing POC?
What's your point?
They want to avoid getting shamed like Bon Apetit...
@@kathyobrien1063 my point is that they're trying their hardest to differentiate themselves from BA but it comes off as disingenuous and only in response to BA's disastrous fallout.
BA has been very diverse. It's overreaction.
The allegations are questionable at best. Priya and others may complain about not being to present their traditional foods, but people who grow up with certain foods develop a taste for them that is more familiarity than taste and texture. There are many nordic fish dishes I will not try for this reason. It isn't a minority issue. It is an unfamiliarity issue.
If a White person cooks something 'ethnic-ish', I feel like the flavors might go beyond the 'I like it because it is familiar', to something more a culinary treat.
Maybe one way of overcoming the worries of unfamiliar foods is to have minorities with a certain, more 'familiar' brand (ie French cuisine) go out and do tastings, or host other 'minority' food experts to help overcome objections.
Not sure the BA racial allegations are as truly 'broad' regarding race as some critical articles frame it to be.
Appeasing Twitter is a minefield. They couldn’t have this POC cook a traditional meal because it would be seen as tokenism. But if a non POC cooked that meal it would be seen as cultural appropriation. There’s no way to win when everyone wants to be offended.
This is not the authentic "Pomme de Terre Lyonnaise". Not by a long shot. You fry MANY onions until caramelized. Then you fry, in same oil, each slice of potato. Place on paper towels and salt well. Then simply layer in casserole, onions, potatoes, onions, potatoes etc...Salting again between layers. Place in oven, with a half a cup of water, cover and allow to cook, stirring carefully to mix potatoes and onions.
NO BUTTER, NO PARSELY. This recipe is the original from Lyon, which was given to my grandmother, in the 1950's, by one of the greatest French Chefs in Lyon, the birthplace of French cuisine. You will have a casserole full of the creamiest, sweetest most divine potatoes you have ever eaten.
Never heard of this before.
Hi!
“We have this nice platter here.” - throws it on a rectangular plate
It's still literally a platter.
The definition for platter includes the words "typically round or oval".
That means non round or oval things can in fact be a platter.
Michael. the difference between a plate and a platter is size. A platter holds food for the whole table, while a plate holds food for one person. If you think that amount of food is for one person...
Parsley is meant to be added much sooner, not just as garnish.
Where's the ketchup..🙂🥔🥔
never once heard of this potato recipe
oh, so fried potatoes & onions...............should have just said that
Hash Browns :)