A simple but stunning side that may remind you of the potato dauphinoise
Serves 6
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This French classic pommes lyonnaise is a simple but stunning side that may remind you of the potato dauphinoise. Going without the cream, however, means the flavours of the potatoes, onions and bacon really pop, giving the additional oomph to the rest of your spread.


  • 6 desiree potatoes
  • ⅓ cup (80 ml) olive oil
  • 8 rashers (175 g) rindless shortcut bacon, fat removed and finely sliced
  • 2 small red onion, finely sliced
  • 3 cloves garlic, crushed
  • ¼ cup roughly shredded mint

Place potatoes in a large saucepan of cold salted water. Bring to the boil and cook for 10 mins, until just tender. Drain and cool before chopping roughly.


Heat 1 tbsp oil in a frying pan on medium-high. Cook bacon, onions and garlic for 5 mins, until onion begins to brown and bacon is crisp. Transfer to a plate.

Wipe out frying pan with paper towel. Return pan to high heat with remaining oil. Add potatoes and cook for 10-15 mins, tossing frequently, until lightly coloured and crisp.

Stir in bacon mixture and cook for 2 mins, until warmed through. Toss through mint just before serving.

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