Pommes lyonnaise (potatoes with onions)

This side dish is worthy of a starring role.

  • 10 mins preparation
  • 32 mins cooking
  • Serves 6
  • Print
This onion and bacon-packed side is a classic French potato dish from the Lyon regions of France. Serve alongside your favourite meat or vegetarian meal.
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Pommes lyonnaise (potatoes with onions)
  • 6 desiree potatoes
  • 1/3 cup (80ml) olive oil
  • 8 rashers (175g) rindless shortcut bacon, fat removed and finely sliced
  • 2 small red onion, finely sliced
  • 3 clove garlic, crushed
  • 1/4 cup roughly shredded mint


Pommes lyonnaise (potatoes with onions)
  • 1
    Place potatoes in a large saucepan of cold salted water. Bring to the boil and cook for 10 minutes, until just tender. Drain and cool before chopping roughly.
  • 2
    Heat 1 tablespoon oil in a frying pan on medium-high. Cook bacon, onions and garlic for 5 minutes, until onion begins to brown and bacon is crisp. Transfer to a plate.
  • 3
    Wipe out frying pan with paper towel. Return pan to high heat with remaining oil. Add potatoes and cook for 10-15 minutes, tossing frequently, until lightly coloured and crisp.
  • 4
    Stir in bacon mixture and cook for 2 minutes, until warmed through. Toss through mint just before serving.

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