A Comforting Side Dish with Layers of Flavour
This recipe was part of our Festive Masterclass with Chef James Peck
Prep Time: 20 minutes
Cook Time: 1-2 hours
Serves: 6-8 people
Transform your humble potatoes into an irresistible side dish with this Lyonnaise Potatoes recipe, cooked to perfection in the Charlie oven. With layers of tender potatoes, caramelised onions, crispy bacon, and a rich, savoury stock, this dish pairs beautifully with roasted meats like porchetta or shines as a standalone comfort food. Using quality stock with the fat from the bacon creates an unctuous sticky finish to the dish which is so moreish!
Ingredients
- 2.5kg Waxy potatoes (peeled)
- 500g Red onion
- 300g Smoked streaky bacon or juniper smoked pork collar
- 1.5 litre Stock (chicken, veal or vegetable works well)
- Salt and pepper
Instructions
Step 1 – Prepare Your Charlie Oven
- Load lumpwood charcoal (about half a football-sized amount) into your Charlie oven and light it.
- Preheat the oven to 200°C / 392°F, adjusting the vents to maintain a steady temperature.
- For added flavour, place a chunk of apple or cherry wood beside the fire to smoulder gently.
Step 2 – Render the Bacon Fat
- Dice the streaky bacon or pork collar into small pieces and place them in a roasting tray. (You will find pork collar online or from your local butcher).
- Render the fat in the Charlie oven by placing the roasting tray on a rack placed in the lower section of the oven, and cook unitl the bacon becomes crispy, and the fat is released. Set it aside for layering the potato dish.
Step 3 – Prepare the Vegetables
- Use a mandolin to thinly slice the peeled potatoes to approx. 2 mm thick. If you don't have a mandolin, use a knife and try to keep all the slices even.
- Thinly slice the red onions to match the potatoes for even layering.
Step 4 – Assemble the Dish
- In the roasting tray (or large skillet pan) start with a layer of potatoes. Follow this with a layer of onions, a sprinkle of salt and pepper, and some crispy bacon with a drizzle of the rendered fat.
- Repeat the layering process until all ingredients are used, ensuring the top layer finishes with potatoes.
- Pour the stock into the tray until it is just visible at the side of the top layer of the dish.
Step 5 – Roast in the Charlie Oven
- Place the tray on a rack in your Charlie oven and roast for 1 hour. Check periodically to ensure the stock is absorbed and the potatoes are tender.
- Pro Tip: If you're cooking Lyonnaise Potatoes alongside porchetta, place the tray beneath the porchetta to catch its rich juices and fat for added flavour. Add the potatoes 1-2 hours before the end of the Porchetta cook, depending on what temperature the oven is at. The potatoes will take longer to cook at a lower temperature, so adjust accordingly.
Why You’ll Love These Lyonnaise Potatoes
Golden, tender, and infused with the smoky essence of the Charlie oven, these Lyonnaise potatoes are a versatile and satisfying side dish. They’re the ultimate complement to a roast like porchetta, or they can be enjoyed as a comforting main dish.