One Pan Lyonaise Potatoes
Serves 4

INGREDIENTS

  • 600g potatoes, peeled and thinly sliced
  • 1 onions, thinly sliced
  • 2 garlic cloves, sliced
  • 20g butter
  • 200g leftover roast beef
  • 1tsp thyme leaves
  • 350ml fresh beef stock (fresh works best but a stock cube is fine)

 METHOD

The easiest way to slice your potatoes thinly is by way of a mandolin. Alternatively take your time and use a sharp knife making sure your all your potato slices are of similar size.

Take a medium/large frying pan and melt the butter and once fizzing add the onions and garlic, cook until soft. Remove from the pan.

Using the same pan, add a layer of potatoes, followed by 1/3 of the roast beef, 1/3 of the onion and garlic mixture and 1/3 of the thyme. Repeat twice building up the layers finishing with a layer of potato.

Pour in the beef stock slowly and pop a lid on and simmer away for about 15 minutes.

As the potatoes are nearer the end of their cooking turn your grill onto high.

Pop the pan under the grill to crisp up the top of the dish and serve.

Tip: If you fancy, replace the beef stock with chicken stock and the leftover beef with left over chicken and cook in the same way.

Recipe courtesy of AHDB (Agriculture and Horticulture Development Board) and Bord Bia (Irish Food Board).

This recipe is a part of a range of quick and healthy recipes created to inspire people and help them appreciate potatoes. Potatoes are naturally fat-free and so incredibly versatile, they can be cooked in countless delicious and exciting ways. Find more fantastic and nutritious potato recipes, which are all less than 500 calories per portion and can be ready in as little as 20 minutes, at lovepotatoes.co.uk and www.potato.ie

For more delicious recipes, pick up a copy of the latest issue of Good Things magazine. To download a digital copy click here or buy in store at select Waitrose and Tesco stores, WHSmith High Street, WHSmith Travel, Wholefoods, Marks and Spencer and News on the Wharf.


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