
These vegan Pommes Lyonnaise is a twist to the French recipe, which I recently made for Kathara Deftera (Clean Monday).
Pommes Lyonnaise, translated as Potatoes from Lyon, is a French dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley.
My recipe is a twist of the French one as I made Pommes Lyonnais quite different from the traditional ones but still very delicious.

On Monday it was Kathara Deftera or Clean Monday, which marks the beginning of the 48 days of fasting before the Easter, which this year is on the 15th April, 2012.
We did not go anywhere to celebrate because after (almost) recovering from a flu, on Sunday afternoon, after lying down to rest for an hour, when I got out of bed, I felt a sharp pain in the spine which kept me away from doing any activity and was mostly lying down.
Thank God, my husband helped me with the cooking and cleaning up.

The origin of this recipe is from France and after reading some French recipes I understood that they parboil the potatoes with the skin, then peel and cut into slices.
The potatoes are then fried in lard or butter. Then the onions are fried separately until translucent and then they are added to the potatoes after being seasoned with salt and pepper and fresh parsley is sprinkled on top.

After reading the recipes, I changed the method up a bit and made a vegan, much healthier dish.
I preferred to peel the potatoes first and then parboiled them and as I never use butter for cooking,
I used extra virgin Greek olive oil and added some Greek herbs, oregano, thyme and fresh rosemary which are very flavourful.
I also added some cane sugar and petimezi to the onions, which made this humble dish into something extraordinary.
The result will amaze you!

I served them as a side dish together with stuffed kalamaria and stuffed onions, taramosalata, manitaropitakia (new future recipe – mushroom fritters) and salad. For dessert I made an Orange Halvas with Chocolate.

How to make Pommes Lyonnaise the Greek way
The recipe step by step
Peel and slice the potatoes into 1 cm slices and parboil them for 5 minutes.
Drain the potatoes and put them back in the pot. Season with salt and pepper and add half of the olive oil and toss the pot to coat potatoes.
Meantime, peel and slice the onions medium-fine.
In a skillet heat the remaining olive oil and sauté the onions, sprinkling some salt and the brown sugar.
When translucent add oregano, thyme, rosemary, balamic vinegar and petimezi (concentrated grape syrup).
Cook on medium heat, mixing regularly until caramelized and juices are reduced to minimum.
Grease a 18 x 26 cm /7 x 10 inches Pyrex with 1 tsp olive oil and place a layer of potatoes, half the onions on top, then another layer of potatoes and onions.
Pour any leftover pan juices on top.
Bake in a preheated oven to 180 degrees C, for at least 45 minutes or until browned and crusted on the surface and melting underneath.

You can find more Lenten recipes here.
To all my readers, Kali Sarakosti – Happy Lent!


Pommes Lyonnaise
These vegan Pommes Lyonnaise is a twist to the French recipe, which I recently made for Kathara Deftera (Clean Monday).
Ingredients
- 4 medium size potatoes
- 3 large red onions
- 1/3 cup extra virgin olive oil, divided
- 1 tsp salt
- Freshly ground black pepper
- 1 tbsp brown cane sugar
- 1 tsp petimezi (concentrated grape syrup)
- 1 tsp oregano
- 1/2 tsp thyme
- 1 – 2 sprigs fresh rosemary
- 1/4 cup balsamic vinegar
- 1 tbsp olive oil to grease the Pyrex
Instructions
- Peel and slice the potatoes into 1 cm slices and parboil in for 5 minutes.
- Drain potatoes and put them back in the pot. Season with salt and
pepper and add half of the olive oil and toss the pot to coat potatoes. - Meantime, peel and slice the onions medium-fine.
- In a skillet heat the remaining olive oil and sauté the onions, sprinkling some salt and the brown sugar. When translucent add oregano, thyme, rosemary, balsamic vinegar and petimezi (concentrated grape syrup).
- Cook on medium heat, mixing regularly until caramelized and juices are reduced to minimum.
- Grease a 18 x 26 cm /7 x 10 inches Pyrex with 1 tsp olive oil and place a layer of
potatoes, half the onions on top, then another layer of potatoes and onions. - Pour any leftover pan juices on top.
- Bake in a preheated oven to 180o C, for at least 45 minutes or until browned and crusted on the surface and melting underneath.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 390Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 0mgSodium 606mgCarbohydrates 53gFiber 6gSugar 12gProtein 6g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Lenten Recipes
During the Greek Orthodox Fasting period, meat and animal products (cheese, milk, butter, eggs, lard), fish (meaning fish with backbones), olive oil and wine (all alcoholic drinks) are not consumed during the weekdays of Great Lent. Octopus and shell-fish are allowed, as is vegetable margarine, shortening, and vegetable oils, gelatin, olives, as well as honey are allowed.
Main Dishes
Ampelofassoula or Louvi (Fresh Black Eyed Peas) with Kolokoui
Ampelofassoula are the fresh green green beans (Vigna unguiculata) also known as cow peas, also called louvi in Cyprus. These beans are eaten before they mature,usually boiled and eaten as a salad with olive oil and lemon juice.
Aromatic Black-eyed Peas with Wild Greens and Quinoa
This aromatic black-eyed peas dish cooked with quinoa & wild greens, is a simple, healthy and a complete-meal you definitely should try.
Louvi – Black eyed Peas
Louvi is a healthy traditional Cypriot dish of black eyed peas, cooked with silverbeet (chard) and served with extra virgin olive oil and lemon juice.
Greek Chickpea Salad with Quinoa and Tahini Sauce
This healthy Greek chickpea salad is a filling dish on its own, packed with protein from the chickpeas, quinoa and tuna and full of vitamins from the herbs, vegetables and salad dressing.
Vegan Chickpea Burgers with Zucchini and Bulgur
These vegan chickpea burgers are packed with spices and herbs, very healthy and seriously satisfying !
Penne with Chickpeas and Roasted Cherry Tomatoes
Whole Wheat Penne with Chickpeas, Roasted Cherry Tomatoes and roasted garlic is a delicious and healthy vegan pasta dish. A delicious summer meal.
Hoummous Soup (Chickpeas soup)
Hoummous soup is made with the same ingredients as for hoummous dip. More hot broth is added until it reaches the consistency of a soup and is served with croutons. The cooked chickpeas can be freezed, so when making this soup, I usually boil more in order to make the dip whenever I like.
Revithokeftedes (Chickpea Patties)
Revithokeftedes (pr. reh-vee-thaw-kae-FTEH-thes) aka chickpea Patties is a delicious, healthy, Greek, vegan meal.
Revithia giahni sti gastra (stewed chickpeas)
Revithia giahni sti gastra is a vegan dish with stewed chickpeas, traditionally cooked in a clay pot and baked in a wood burning oven. However, not all of us have wood burning ovens or clay pots but we can still cook it in a Dutch oven or any casserole dish in our home oven. If you don't have any of the above, use a baking tin which cover with an aluminium tent.
Koukia, Fava Beans, the Greek way
Koukia, Fava beans (Vicia faba), in Greek koukia (plural of word kouki), pr. kou-KHIA, is an easy, vegan Greek dish paired with lemon, dill, fennel and parsley, which adds lots of flavour to this healthy dish.
Kounoupidi me Patates Kapamas (Stewed Cauliflower with Potatoes)
Kounoupidi me Patates Kapamas (pr. kou-nou-PEE-dee MEH Pah-TAH-tess Kah-pah-MASS) is a simple vegan Greek Stew with potatoes. You can also make the dish without the potatoes and serve it as a side dish.
Lahanoryzo (Greek Cabbage and Rice Stew)
Lahanoryzo is a frugal, vegan dish, made with cabbage and rice, cooked in a light tomato sauce..
Stewed Okra (Mpamies Giahni)
Fresh okra is often maligned for being slimy, but if they are handled properly, before cooked, these small, green pods will become delicious when cooked!
Fassolia Ηantres Giahni or Barbounofassoula (Stewed Borlotti Beans)
Hantres also called barbounofassoula, is a type of kidney bean with a pink speckled skin that turns brown when cooked.
Fassolia Piaz (Greek White Beans Salad)
Fassolia Piaz are white beans boiled and made into a salad. There are a lot of variations of this salad but we like it with tomatoes, onion, tuna, parsley, served with olive oil and lemon juice.
Brown Lentils with Carrots, Orzo and Caramelized Onions
This Brown Lentils with Carrots, Orzo and caramelized onions dish has been one of my family's favourite Cypriot dishes for years.
The addition of carrots and serving them with caramelized onions on top, add a lovely sweetness to the dish and an intense depth of flavour.
Greek Brown Lentils with Smoked Eggplant and Pasta
Brown Lentils with Smoked Eggplant and Pasta is inspired from my Cypriot dish called Fakhes Moudjentra. It is a light dish with a lot of flavour from the smoked eggplant as well as sweetness from the onion and carrot. The pasta is cooked in the leftover fluid, which absorbs all the flavour and adds body to the dish, making it a healthy, nutritional and filling dish.
Fakes Moutzentra – Cypriot Lentils with Rice
Fakes moutzentra is a lentil recipe we make in Cyprus and is a high protein, balanced healthy food, especially with the combination of rice.
Healthy Mediterranean Lentil Salad
Add extra flavour and texture to your lentil salad combined with plenty of vegetables and protein for a nutritious lunch or side.
Fakes Soupa (Greek Lentil Soup)
Fakes (pronounced fakhés) is a Greek vegan lentil soup with vegetables. It is of high nutritional value which makes it perfect for the cold days!
Lentil and Bulgur Spicy Salad
A perfect nutritional, light, summer side dish and why not a main dish. The Lentil and Bulgur Spicy Salad is vegan but if you are not vegan, it goes well with some Greek yoghurt.
Patates Lemonates (Lemony Greek roasted Potatoes) my way
Patates Lemonates my way, are Greek Lemony Potatoes, which is a twist to the classic Greek side dish of roasted potatoes, with a sweet and sour taste.
Patates Tiganites (Frιed Potatoes, the Greek way)
In some countries they call them potato chips and in others, French fries, fries or finger chips. In Greece, we call them "Patates Tiganites" (pr. pah-TAH-tess Tee-ghah-nee-TESS).
Penne Skordalia with Courgettes and Olives
Penne Skordalia is an easy and healthy pasta dish made with Walnut Skordalia, a Greek diip made with olive oil, garlic, bread and walnuts.
Pastitsio Nistisimo (Vegan)
Pastitsio nistisimo (pr. Pah-STEE-tsio Knee-STEE-see-moh) is a vegan pasta casserole dish made with tubular pasta, vegetable filling and topped with a vegan faux béchamel sauce. The same dish can be made vegetarian using the same filling but adding a real bechamel sauce on top.
Vegan Moussakas
This vegan moussakas is as delicious as the real one. It is layered with eggplant, potatoes and zucchini, with a vegan vegetable filling and a delicious vegan "faux" bechamel sauce.
Pilafi Pligouri (pourgouri) – Bulgur wheat pilaf with Leftovers
A very easy, healthy and nutricious main dish made with bulgur wheat and leftover meat.
Festive Rice Pilaf with Mushrooms
This Easy Rice Pilaf with Mushrooms is perfect for a festive dinner as it is tender, fluffy, and flavorful. It's the perfect side dish to accompany any meal, anytime.
Spanakoryzo (Spinach and Rice) and Spinach Risotto
A healthy vegan risotto, which is made the classic way, adding onions, leeks and aromatic herbs, which add an amazing taste to this dish!
Gemista (Stuffed Tomatoes) and a Well Balanced 3 Course Meal
Gemista (pronounced as ye-mi-STA), are Greek stuffed tomatoes and peppers filled with rice and herbs, baked in a tomato sauce. Between the gaps of the vegetables we add potatoes which absorb all the wonderful flavours of the vegetables. As potatoes need more time to bake, we must cut them into thin wedges about twice the size of potato chips.
Seafood
Htapodi (or moschious) me Makaronaki kofto (Octopus in tomato sauce with pasta)
In Greek, htapodi is octopus and makaronaki kofto is a small pasta, like ditali. It is cooked in a tomato sauce and then in the sauce we cook the pasta. It is a Lenten recipe, so during Lent no cheese is added on top.
Octopus (Htapodi) with Mushrooms and Homemade Hilopites
Everyone who's ever eaten Greek food, knows about grilled octopus. However, at home, we prepare it in many ways and here is one where the octopus is cooked in its juices.
Octopus Salad (Htapodi Salata)
One of my favorite dishes in the whole world is Greek style octopus salad, or “htapodi salata”, which combined with boiled potatoes, green onion, parsley and extra virgin olive oil is fabulous served as a side or main dish.
Octopus Risotto
Octopus Risotto is a delicious and healthy dish, which is perfect not only for those fasting during Orthodox Lent but for our everyday meal.
Kalamaria or Thrapsala Tiganita or Gemista (Fried or Stuffed Kalamari)
Kalamaria (pr. kah-lah-MAHR-ghia), is a very popular dish in Greece and Cyprus, especially during Lent when seafood is allowed to be eaten.
Three Recipes with Thrapsala (Shortfin Squid)
Thrapsala (Illex coindetti or shortfin squid) are of the same family as calamari but much more cheaper, at least here in Greece, but equally delicious.

Kopiaste and Kali Orexi,
Sandy
Monday 19th of November 2012
I am on a strict diet and avoid high sugar foods as much as I could and sweet potatoes is a good replacement for white bread and rice. I will try this recipe and thanks for sharing it.
keith
Sunday 28th of October 2012
What a platter of veggie delights ! I must try thes for my wife Keith
lisaiscooking
Saturday 10th of March 2012
I hope you're feeling better now! This sounds like a great meal. The balsamic added to the onions must be delicious with the potatoes.
Mark
Thursday 8th of March 2012
I love Greek food and this just looks amazing. I will definitely try this at home for my wife and kids.
Juliana
Thursday 8th of March 2012
Ivy, this potato recipe looks great, like the herbs and the touch of sugar. Hope you are having a great week :)