Traditionally this French dish is sautéed on the hob, but if you’re serving as a Sunday roast accompaniment all that last-minute fuss can be a distraction. This is finished in the oven instead.

the sauce becomes very thick and coats the beef and the beef is super soft. Toss in the fried sliced potatoes and mix well. Finish off with some lime juice and fried onions.

Most potato recipes have never let me down so trust me when I say that these Lyonnaise potatoes will change your life. The magical part of this potato side dish is just how golden and crispy it gets.

As a side dish, we had to (once again) order Etto’s crunchy, golden hashed-potato, topped with sweet, slow-cooked ‘Lyonnaise’ onions (€7). It is one of the best potato dishes in the nation.