Easy Lyonnaise Potatoes are such a comfort food to me. Ever since I was little, I loved the combination of potatoes and onions sauteed in butter.

I do not think there is a better side dish to compliment pretty much any meat, fish. It goes even perfect with eggs.

Usually, I would finish everything and crack a few eggs on top. It is absolutely divine, but that is a recipe on its own.

CLICK HERE FOR MORE TASTY POTATO RECIPE

So, this recipe is coming from Lyon, France. That is why it is named Lyonnaise Potatoes.

The city is known for its historical and architectural landmarks. Lyon, less than 300 miles away from Paris, has developed a reputation as the capital of gastronomy in France.

Anyhow, one of my favorite ways to serve this tasty classic French dish is with steamed or grilled fish.

In my opinion, these sliced pan-fried potatoes just compliment fish very well.

Anyhow, my husband loves caramelized onions as much as I do so we had this at least a couple of times a month.

To be honest, we have been off potatoes completely since December of 2018. Therefore potatoes make an appearance at our table ever once in a while.

It is just a wonderful side dish that must try if have not had a chance.

I kept it petty classic so please do let me know how you like it?!

I am thinking this would be great with sweet potatoes over Thanksgiving. Sweet and savory type of side dish. I might even try it.

Ever since I became a food blogger my palate expanded and I am more adventures when it comes to food.

As I said many times before, sometimes you need to just to go with your taste regardless of what the recipe says.

Honestly, I rarely follow a recipe. I have been cooking for so long that I could approximately eyeball how much seasoning I need to add.

CHECK OUT MY TASTY SIDE DISH RECIPES

Well, I am not ancient. Yes, I am knocking on the door of big 4-0 February 2020, which I am totally looking forward to.

What I wanted to say here is that even though I am 39, I have been cooking for more than 25 years.

Cooking comes naturally to me and I enjoy cooking. Sandra’s Easy Cooking was named only because cooking is really not hard.

Yes, you will burn even eggs, perhaps blow your microwave, set your oven on fire, cut your finger or burn it, etc. but that is all learning experiences.

Don’t be afraid to just experiment; taste, smell, look, season, mix, turn down the heat. Just use all your senses.

Okay, lovelies… I hope you try my yummy and might I add Easy Lyonnaise Potatoes.

If you do, please tag me on INSTAGRAM @sandraseasycooking with hashtags #sandraseasycooking… and, hey, don’t forget to follow for more easy recipes.

Thank you in advance!!!

Yield: Serves 4

Easy Lyonnaise Potatoes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Easy, tasty and amazing side dish that would wow you and your family.

Print

Ingredients

• 26 oz (750g) New Potatoes, about 4 medium potatoes), sliced into 1/4-inch-thick rounds
• 4 tablespoons unsalted butter, (2 tbsp. goes for Onions)
• 2 tablespoon Oil
• 2 sweet onion (7oz/200g), such as Vidalia, sliced into 1/4-inch-thick rounds
• 1/4 teaspoon freshly ground black pepper
• Kosher Salt to taste, about 1 teaspoon + for boiling potatoes
• 1/4 cup roughly chopped fresh parsley leaves + for garnish

Instructions

1. Place the sliced potatoes and a good pinch of the salt in a saucepan and add cold water a bit above the potatoes.
   Bring to a boil over high heat then boil potatoes for 10 to 12 minutes or until tender.
   Drain the potatoes and add cold water over it to stop cooking, drain again and set aside to cool down. I do not peel the as they are waxy new potatoes, but at this point you may peel them if you wish to do so.
2. Melt 2 tablespoons of the butter with 1 tablespoon of oil in a larger nonstick frying pan over medium heat.
   Add the onion and 1/4 teaspoon of the salt, and cook, stirring, until caramelized and lightly browned, about 10 minutes. Transfer the onions to a small bowl and set aside. We are looking for a lighter caramelization, not an onion jam.
3. Melt the remaining 2 tablespoons of butter with a drizzle of oil in the same frying pan over medium-high heat. Add the potatoes and season with a dash of pepper and salt, to taste. If there are too many slices of potatoes to cover the bottom of your pan, you may cook potatoes in batches then combine them together at the end with onions, or you may use more skillets to shorten the time of cooking.
4. So as soon as you place potato slices in the pan, in one layer, turn them on the other side to coat with the butter and oil and spread into an even layer. For each batch add a pinch of salt and pepper to season the potatoes.
5. Cook undisturbed, until the bottoms are lightly browned, 2 minutes then turn around to cook the other side. Keep turning until you get a nice golden color.
   Now put everything together in one skillet, returning the onions too, stir to combine. Cook for a minute or two with 1/4 cup of parsley. You may garnish with the chopped parsley before serving.

Notes

I like using larger waxy new yellow potatoes, but if you are using regular russet potatoes peel them after boiling and then slice to 1/4 inch slices. That way they will still stay in one piece. There are no right or wrong ways. This is my way of doing it so I do not peel mine when I use these types of potatoes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lodge Seasoned Cast Iron 5 Piece Bundle. 10.5” Griddle, 8” Skillet, 10.25” Skillet, 10.25” Dutch Oven, and 10.25” Lid
• Lodge Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use, 10.25", Black

Cinco de Mayo is just around the corner so I put together a round-up of recipes. They all amazing, easy and delicious.

I do not about you, but in my house, we love Mexican cuisine. I make it at least once a week.

Spicy or non-spicy as long as it got Mexican favor I will devour the whole platter or tacos, enchiladas or burritos.

I could pretty much eat refried beans with a spoon. Yes, shamelessly I have done that before. I have no regrets admitting that fact.

So, some recipes are, of course, fusion but nonetheless, they are so tasty and very easy for anyone to prepare.

I really hope you make some my delicious Cinco de Mayo recipes for your celebration.

If you please tag me on Instagram @sandraseasycooking and use my hashtag #sandraseaycooking. Thank you!!!

Without further ado, here is my round-up of amazingly delicious recipes from my blog. Direct links under each image.

Beans, Beef and Rice Burritos

Beef Enchiladas

Chili Cheese Fries

Meatless Chili Nachos

Beef Taco Sliders

Chicken Enchiladas

Classic Beef Tacos

Mexican Lasagna

Taco Style Cream Cheese Dip

Beef Taco Tortilla Bowls

I wish you safe and happy Cinco de Mayo!

check my Amazon store

For some people letting go of summer is hard, and some people live with summer all year round. We make this recipe all summer long and I am officially letting go of summer with these amazing Sweet Pan-Roasted Peppers with Garlic Infused Sauce.

I am reposting my old, lost in “translation” recipe. So many of my recipes did not make it when I made a transfer last year so I will be slowly but surely adding them back one by one.

I had this pepper dish for a while on my mind. It is also a delicious side dish that I grew up eating, however, my husband actually refused to taste it for a few years. 

He listened to my idea, and said in a little sarcastic tone of voice: “Really! Are you actually going to post peppers on your blog?”

My men always liked his peppers raw. However, when it comes to cooked peppers you would find it on the side of his plate.

Without even thinking I went to the kitchen to prepare my peppers. Yes, I felt disappointed and little upset about what he said. 

Cooking is very therapeutic for me so I tried to erase completely what he said earlier. 

When the sweet peppers and garlic hit that skillet with a bit of olive oil, you can smell the aroma wrapping my whole kitchen.

Once I poured the sauce in and started to slowly stir, I think my neighborhood was infused with pepper-garlic flavor. Who doesn’t like that aroma? 

I set up everything for the photo-shoot, but with a corner of my eye, I could see my Nebs slowly walking toward the kitchen. You see, he did not notice that I can see him stretching on his toes trying to figure out what smells so good.

Finally, I finished and he said no, I will not eat that. It’s like trying to convince two-year-old to eat peas.

Check more recipes with peppers

I dipped the bread in the rich and creamy garlicky sauce and pushed it in his mouth like he was 2 years old and refusing to eat his peas.

All you can see is confusion in those big brown eyes. He was not expecting the taste to be an amazing explosion of the flavor playing with his taste buds. 

Well, I had to take my plate because he took this whole skillet. I ended up doing one more round of these roasted peppers with creamy garlic sauce.

However, the second time he was in the kitchen watching me making this simple dish.

This recipe is flavorful, very tasty and it goes beautifully if you pair it with something from the grill.

CLICK HERE FOR MORE TASTY SIDE DISHES

Actually, I like them spicier, for example, hot banana peppers or the addition of one chili pepper mixed with the sweet ones.

My mouth is watering just by thinking about it! If you love peppers as much as I do, then you got to try it!

It’s really very simple and I tried to simplify the recipe as much as I could so you won’t be able to make any mistakes. 

These peppers are amazing with my Pork Schnitzels

If you make my Pan-Roasted Peppers with Garlic Infused Sauce or another recipe please tag me. On Instagram @sandraseasycooking.

Yield: Serves 4

Sweet Pan-Roasted Peppers with Garlic Infused Sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Easy, and delicious side dish.

Print

Ingredients

• 1 Tbsp. Olive oil
• 1 lb. Sweet Peppers, small
• 1/4 tsp. Sea Salt /or to taste
• 3 Garlic cloves minced
• 1/2 cup Sour Cream
• 1/2 cup Half and Half
• 1 Tbsp. Unsalted Butter
• 1/4 tsp. Crushed Red Pepper

ROUX

• 1 tbsp. All-purpose flour or any other thickener
• Splash of cold water
• Mix until smooth in texture and add as needed to make the sauce thicker.

GARNISH

• Dried or chopped parsley

Instructions

1. Heat the pan with oil on medium-high temperature. Prepare peppers ahead by washing and pierce them with a knife on one place to prevent from bursting, and they cook much faster. They will start smoking fast in the hot pan. Keep moving peppers and turning them around so each side could get a nice color -Brownish or deep golden.
2. Turn down the heat to a lower temp and put in the minced garlic. Season with a good pinch of salt.
3. Cook for the next minute on low so the garlic gets their flavor out.
4. Find fitted lid for the pan or skillet and measure about 2 tablespoons of water.
5. Turn the heat to medium again, pour the water and immediately close with a lid tightly. Let the peppers get steamed up for about 4 to 5 minutes and they will get softer.
6. Mix together sour cream and a half and a half until well combined and smooth.
7. Pour the sauce into the skillet and stir.
8. Add butter and crushed chili pepper; keep stirring around the peppers.
9. Lastly, mix together Roux by adding in a bowl 1 tablespoon of flour and add just a splash of water, mix very well until the texture is smooth, no lumps. The texture needs to be thick, but still pourable.
10. Pour slowly into the skillet and keep stirring. You do not need the whole Roux if the sauce is thick enough, discard Roux if you have any left.
11. Garnish it with dry parsley and serve immediately.

Notes

You can use any peppers, sweet or spice and of course any color that you desire. However, if you use regular sized peppers than you will need to slice them at least in quarters and take the seeds out, and more time until they can get softer.

You do NOT have to use any Crushed red pepper or anything spicy if you cannot handle or don’t like spicy food. It is optional, and you are in control how much is too much.

If you don’t have half and half or heavy whipped cream just use milk. It works fine with milk because when you are using roux it will become creamy.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• GreenPan Rio 7" Ceramic Non-Stick Open Frypan, Black