lyonnaise African Kaya

I HEART potatoes, I would not be a true Kikuyu if I did not. I mean we cook everything save for tea with potatoes we even found a way of putting potatoes into ugali. Genius.

I love love love lyonnaise potatoes, maybe its because its a place of some of my favorite things, potatoes, onions and a dash of butter. Life really can get better after a plate of these. Kenyans have a version of these, we call it Saute Potatoes. Its kinda the same only that the potatoes are browned in the pan. I’ll post this recipe soon. But if you enjoy saute potatoes then you will love this. Its like Sauteon steriods.


Happy Cooking!!

Image from here 

Lyonnaise Potatoes

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 4-6


  1. 1kg potatoes, peeled and sliced 1/2-inch thick
  2. 2 tablespoons vegetable oil
  3. 4 onions, thinly sliced
  4. 2 tablespoons crushed garlic
  5. Salt and white pepper
  6. 110 grams butter
  7. 1 tablespoon finely chopped dhania (or parsley)


Preheat the oven to 200 degrees Centigrade.

Place the potatoes in a pot of salted water. Bring the potatoes up to a boil and then leave for about 3 minutes. Remove the pot from the heat, drain, and cool.

In a large ovenproof pan, heat the vegetable oil. When the oil is hot, add the onions and garlic. Season with salt and pepper. Saute the onions until caramelized, for about 8 to 10 minutes.Put in a separate bowl for later.

Put the pan back on the stove and melt the butter. Once the butter has melted, Place 1/3 of the potatoes on the bottom of the pan.Season with salt and pepper. Cover the first layer of potatoes with 1/2 of the onions. Top this up with 1/3 of the potatoes. Season with salt and pepper.

Repeat the layering until all of the potatoes and onions are all used. Place the pan in the oven and cook for 10 to 12 minutes or until the potatoes are golden brown.Garnish with dhania and some cheese if you like.

Written by Wangeci