Which potatoes are best for Lyonnaise potatoes?

Waxy potatoes. They hold their shape far better than floury ones during the long cook in stock, so the layers stay neat and tender rather than collapsing. Peel them and slice into rounds 3 to 5mm thick.

What temperature should Charlie be for Lyonnaise potatoes?

Aim for 200°C (390°F), using about half a football of lumpwood charcoal. Cook the tray for 1 to 2 hours until the potatoes are tender and the top is golden and crispy. If Charlie runs cooler, allow extra time.

Can I cook the potatoes underneath a roast?

Yes. Slide the tray beneath a porchetta or other roast for the last 1 to 2 hours of its cook so the potatoes catch the drippings. It adds real depth of flavour alongside the bacon fat and stock.

Can I make Lyonnaise potatoes the day before?

Yes. This dish reheats well the next day and the flavours develop further overnight. Cool it, keep it covered in the fridge, then reheat it in Charlie until piping hot all the way through.

Outdoor Cooking & Charcoal Oven Recipes / Pork

Cooked in the Charlie Charcoal Oven

Lyonnaise Potatoes

Name: Lyonnaise Potatoes
Prep time: 20 min
Cook time: 2 h
Yield: 6 to 8
Cuisine: French
Ingredients: 2.5kg waxy potatoes (peeled); 500g red onion; 300g smoked streaky bacon or juniper smoked pork collar; 1.5 litres stock (chicken, veal, or vegetable works well); Salt and pepper

Layers of waxy potato, caramelised red onion and bacon soak up stock as they cook gently in Charlie. James Peck brought these Lyonnaise potatoes to our Festive Masterclass. Golden edges above, savoury juices below. They make a very good neighbour for roast meat.

James PeckChef, Ember

Roast

Prep20 minutes

Cook2 hours

Serves6 to 8

DifficultyMedium

Oven temperature200°C (390°F)

RackDeep roasting tray in the oven, or beneath a porchetta to catch the drippings

CharcoalHalf a football of good quality lumpwood charcoal

Ingredients

2.5kg waxy potatoes (peeled)
500g red onion
300g smoked streaky bacon or juniper smoked pork collar
1.5 litres stock (chicken, veal, or vegetable works well)
Salt and pepper

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Charlie Charcoal Oven£5,950.00Choose your oven, Charlie Charcoal Oven
Stag British Premium Lumpwood Charcoal£96.50
Deep Roasting Tray Rack£280.00
Charlie Oven Tongs 55cm£40.00

Method

Setting up Charlie

Fill the base of the Charlie Oven with about half a football of charcoal and light it.
Preheat the oven to 200°C (390°F), adjusting the vents to control airflow.
If cooking alongside a porchetta or roast, position the deep roasting tray beneath the meat to catch the drippings.

Preheat your Charlie Oven to 200°C (390°F) with about half a football of charcoal.
Peel the potatoes and slice them into 3 to 5mm thick rounds. Peel and thinly slice the red onions into rings.
Cut the bacon into lardons and fry in a pan until crispy and the fat has rendered. Reserve the bacon fat.
In a deep roasting tray, layer the sliced potatoes and red onions alternately, seasoning each layer with salt and pepper. Scatter the crispy bacon lardons between the layers.
Heat the stock and pour it over the layered potatoes until it comes about three-quarters of the way up. Drizzle the reserved bacon fat over the top.
Place the tray in the Charlie Oven and cook for 1 to 2 hours until the potatoes are tender and the top is golden and crispy. If cooking alongside a porchetta, position the tray beneath the meat to catch the drippings.
Remove from the oven and allow to rest for a few minutes before serving.

Tips

Use waxy potatoes rather than floury ones, as they hold their shape better during the long cook.
Using quality stock makes a huge difference. The fat from the bacon combined with good stock creates a rich, sticky finish.
If cooking alongside a porchetta or roast, place the potato tray beneath the meat 1 to 2 hours before the end of the cook to catch drippings for deep flavour.
The potatoes will take longer to cook at a lower temperature, so adjust the timing accordingly if your oven is running cooler.
This dish reheats beautifully the next day, and the flavours develop even further overnight.

More recipes

The cook

James Peck

Chef, Ember

James Peck is chef-founder of Ember, his wood-fired restaurant in Wellingborough, and winner at FUME, Europe's leading live-fire cooking festival. He hosted Charlie Oven's Christmas Pork Masterclass.

More recipes by James Peck

Frequently asked questions

Which potatoes are best for Lyonnaise potatoes?

Waxy potatoes. They hold their shape far better than floury ones during the long cook in stock, so the layers stay neat and tender rather than collapsing. Peel them and slice into rounds 3 to 5mm thick.
What temperature should Charlie be for Lyonnaise potatoes?

Aim for 200°C (390°F), using about half a football of lumpwood charcoal. Cook the tray for 1 to 2 hours until the potatoes are tender and the top is golden and crispy. If Charlie runs cooler, allow extra time.
Can I cook the potatoes underneath a roast?

Yes. Slide the tray beneath a porchetta or other roast for the last 1 to 2 hours of its cook so the potatoes catch the drippings. It adds real depth of flavour alongside the bacon fat and stock.
Can I make Lyonnaise potatoes the day before?

Yes. This dish reheats well the next day and the flavours develop further overnight. Cool it, keep it covered in the fridge, then reheat it in Charlie until piping hot all the way through.