french side dish

These Lyonnaise Potatoes are parboiled, then pan-fried in butter with onions until crispy. The best French potato side dish since fries!

Lyonnaise Potatoes

medium Russet potatoes

onion

garlic

unsalted butter

vegetable oil

salt

black pepper

parsley (for garnish)

Start by peeling potatoes. Slice them into ⅛ to ¼ thick slices.

Place potatoes in a pot and cover with water. Bring to a boil and boil for 2 minutes.

Drain potatoes well. You do not want to drop wet potatoes into hot oil. Let them sit in a colander over a plate, while you heat up oil and butter.

Heat up half of the oil and butter in a large skillet.

Add potato slices and onions in batches. Do not overcrowd the pan or the slices won't cook crispy.

Fry until golden brown, turning them over as needed. Remove done slices as you go. Repeat until all potatoes are fried. Add garlic with the last part of the potatoes.

Garnish with parsley.

Serve.

Recipe video above. Ratatouille is a French vegetable stew that at first glance seems like a humble dish – because it is. Made well though, it&#039;s a summery stunner bursting with the sunny tastes of the Mediterranean! The key to flavour-packed ratatouille is to sauté each vegetable separately before braising everything together. Ratatouille can comfortably star as a vegetarian main, otherwise it makes a perfect vegetable side.Makes side for 6 to 8 people, main meal for 4 people.

Ratatouille (French Vegetable Stew)

eggplant (aubergine) (,

tomatoes

tbsp extra virgin olive oil

brown onion

capsicum (1 red, 1 yellow),

zucchinis (courgettes),

garlic (, finely chopped (~3 tsp))

thyme leaves (, chopped (Note 2 for subs))

tsp salt (, cooking/kosher salt)

tsp black pepper

black olives (, pitted, halved)

basil

Extra virgin olive oil (,

Sweat eggplant: Place eggplant in a colander set over a bowl. Sprinkle with salt, toss with hands. Leave for 30 minutes to sweat (no need to wipe off water that beads on surface).

Make tomato puree: Place tomato in a blender, food processor or other appliance of choice. Blitz until smooth. (No need to do this if using passata or crushed tomato.)

Cook eggplant: Heat 2 tbsp oil in a large skillet over medium high heat. Add eggplant and cook for 4 to 5 minutes, stirring regularly, until it&#039;s golden on the surface but still somewhat firm and raw inside. Transfer to a large pot.

Cook onion and garlic: In the same skillet, add another 1 tbsp olive oil. Add onion and garlic with a pinch of the salt. Cook for 3 minutes until onion is soft with a hint of golden on the edges. Add to pot holding eggplant.

Cook capsicum: Add another 1 tbsp of olive oil and cook the capsicum with a pinch of salt for 3 minutes. It should still be firm inside. You won&#039;t get much colour on the capsicum, this is OK. Add to pot.

Cook zucchini: Add another 1 tbsp olive oil and cook the zucchini with a pinch of salt for 3 minutes. Make sure it stays firm (ie. raw inside). Like the capsicum, it won&#039;t go golden. Add to pot.

Add remaining ingredients to pot: Turn the stove under the pot to medium-high. Add tomato, thyme, olives, remaining salt and all the pepper, and mix. Once the mixture is hot, reduce heat to a low simmer.

Braise: Cook for 20 - 25 minutes with the pot lid off, stirring every now and then, until all the vegetables are cooked through and the liquid has reduced. The mixture should be thick enough so you can pile it on a plate (ie. not watery), but still very moist and juicy.

Basil and salt: Taste and add more salt if needed; vegetables can taste bland if not enough salt is added. Stir through basil then serve immediately, drizzled with extra virgin olive oil and a sprinkle of extra basil on top, if desired. Serve as a main with crusty bread, or as a side dish. See above recipe card for more ideas!

Cook vegetables:

I made this yesterday with great satisfaction of having field fresh veggies and herbs from my own garden!  My husband and I loved it, and I loved that it wasn't overwhelmingly tomato-y!  I used 1 1/2 field tomatoes to puree, but then threw the other half in as small chunks.  Had it with salmon and shrimp.  Mmmm!

👍🏻👍🏻👍🏻👍🏻👍🏻⭐️⭐️⭐️⭐️⭐️🤩🤩🤩🤩🤩

We made this and followed your recipe. We have never tasted ratatouille before, but absolutely loved this. Thank you for clear, concise instructions and for explaining why. It made a lot of difference.

Awesome ratatouille!! Gave me the veggie hit I was craving. And it wasn’t soggy like I always imagine ratatouille is going to be. Serve with a side of garlic bread.

Never made Ratatouille before and followed the recipe. It was amazing!

So easy. I decided to make this at the last minute to accompany some fish on a cold night, and it was so tasty and warming. I used dried herbes de provence instead of the basil and worked very well.

I'll give this a try. In Turkey, they make it like so. put everything in a big pan but a whole head of garlic, and set the stove on at minimum in the morning. it is ready in the evening.

This will be on weekly rotation while we still have incredible eggplants, zuchinni and peppers. Super easy and so dang delicious. Hot or cold.

I cooked it many times. It is that tasty! Thank you Nagi!

Canada - I have avoided making Ratatouille for years as I thought it was difficult to make.  Boy was I wrong!  My vegan friend inhaled it and my husband actually suggested making it again!  Thank you, thank you, thank you!

Delicious! Followed as instructed and it came out great.

Absolutely beautiful!  I didn't sweat the aubergine properly (used black pepper and was in a rush so did that for 15 mins).  I also didn't put the sugar in (health purposes) and used a can of cheap tomatoes.  Even so it was really good.  Just perfect.

I've made ratatouille many times with different recipes. Yours is the best! I'll keep making it. No more searching. Thanks, Nagi!

Perfect vegetable side or a meal on its own. As per your suggestions, I’ve made it to several meals by adding different proteins, Pork, fish and beans so far. A bit of effort upfront delivers many easy healthy and delicious meals. Thank you.

A firm favourite in our house. Very delicious!

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Lyonnaise Potatoes

Ratatouille (French Vegetable Stew)

Top 2 french side dish recipes from across the web

The most viewed french side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lyonnaise Potatoes

Ratatouille (French Vegetable Stew)

The most viewed french side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine