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Vegan Pommes Lyonnaise the Greek Way

Vegan Pommes Lyonnaise the Greek Way

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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.

Vegan Pommes Lyonnaise with other Lenten food image
Vegan Pommes Lyonnaise with other Lenten food

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.

Manitaropitakia. mushroom triangles image
Manitaropitakia

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.  

Taramosalata image

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!

Kalamaria and Onions Gemista image

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.

Chocolate Halvas image

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.

Collage preparing Pommes Lyonnaise image

You can find more Lenten recipes here.

To all my readers, Kali Sarakosti – Happy Lent!

Vegan Pommes Lyonnaises image
Vegan Pommes Lyonnaises image

Pommes Lyonnaise

Yield: 4
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

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

  1. Peel and slice the potatoes into 1 cm slices and parboil in for 5 minutes.
  2. 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.
  3. Meantime, peel and slice the onions medium-fine.
  4. 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).
  5. Cook on medium heat, mixing regularly until caramelized and juices are reduced to minimum.
  6. 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.
  7. Pour any leftover pan juices on top.
  8. 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 1
Amount 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."

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

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

Seafood

Seafood

Collage Vegan Pommes Lyonnaise photo

Kopiaste and Kali Orexi,

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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 :)

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