Lyonnaise Potatoes Recipe

Why You’ll Love This Recipe

I love Lyonnaise Potatoes because I can transform a handful of basic ingredients into an elegant side dish. The combination of crispy-edged potatoes, sweet golden onions, butter, and parsley delivers plenty of flavor without relying on a long ingredient list.

I also appreciate how versatile these potatoes are. I can serve them with a casual family dinner or include them alongside a more elaborate meal. Their crisp exterior and tender center make them a delicious alternative to mashed or traditionally roasted potatoes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Russet or Yukon Gold potatoes
• Yellow onions, thinly sliced
• Unsalted butter
• Olive oil
• Garlic, minced
• Salt
• Black pepper
• Fresh parsley, finely chopped

Directions

1. I peel the potatoes and slice them into approximately 1/4-inch-thick rounds. I try to keep the slices similar in thickness so they cook evenly.
2. I place the potato slices in a large saucepan and cover them with cold salted water. I bring the water to a gentle boil and parboil the potatoes for about 4–6 minutes, until they begin to soften but are still firm enough to hold their shape.
3. I drain the potatoes carefully and spread them on a clean kitchen towel or paper towels. I let them dry thoroughly because removing surface moisture helps me achieve better browning.
4. I heat half of the butter and a little olive oil in a large skillet over medium heat.
5. I add the sliced onions and cook them slowly for about 10–15 minutes, stirring occasionally, until they become soft and golden. I add the garlic during the final minute and cook just until fragrant.
6. I transfer the onion mixture to a plate and set it aside.
7. I add the remaining butter and olive oil to the same skillet. Once hot, I arrange the potato slices in an even layer. I work in batches when necessary rather than overcrowding the pan.
8. I cook the potatoes for several minutes on each side until they develop a deep golden-brown crust and become tender in the center.
9. I return the cooked onions to the skillet and gently toss them with the potatoes. I season everything with salt and black pepper.
10. I continue cooking for another 2–3 minutes so the flavors come together and everything is thoroughly heated.
11. I remove the skillet from the heat and sprinkle the potatoes generously with fresh chopped parsley before serving.

Servings and Timing

This recipe makes approximately 4–6 servings.

• Prep time: 15 minutes
• Parboiling time: 4–6 minutes
• Cook time: 25–30 minutes
• Total time: about 45–50 minutes
• Servings: 4–6

The exact cooking time depends on the thickness of my potato slices and how many batches I need to brown in the skillet.

Variations

For extra-garlicky Lyonnaise Potatoes, I add another clove or two of minced garlic to the onions. I add garlic toward the end of cooking so it becomes fragrant without burning.

When I want a richer flavor, I use additional butter for browning the potatoes. I can also add a small amount of rendered bacon fat for a smoky variation.

For an herb variation, I add fresh thyme, rosemary, or chives along with the parsley. I find thyme particularly good with the caramelized onions.

For cheesy Lyonnaise Potatoes, I sprinkle a little grated Parmesan or Gruyère over the potatoes just before serving.

I can also finish the potatoes briefly in a hot oven when I want additional browning. I transfer my oven-safe skillet to a 425°F (220°C) oven for several minutes until the potatoes reach the crispness I prefer.

Storage/Reheating

I store leftover Lyonnaise Potatoes in an airtight container in the refrigerator for up to 3–4 days. I let the potatoes cool before refrigerating them.

For reheating, I prefer using a skillet. I add a small amount of butter or oil and warm the potatoes over medium heat, turning them occasionally until they’re hot and the edges become crisp again.

I can also reheat them in a 400°F (200°C) oven for about 10–15 minutes. I spread them in a single layer whenever possible so they crisp instead of steaming.

I avoid using the microwave when I want to preserve their crispy texture. While it works for quick reheating, I find that it makes the potatoes noticeably softer.

FAQs

What are Lyonnaise Potatoes?

Lyonnaise Potatoes are a French-style potato dish traditionally made with sliced potatoes, onions, butter or another cooking fat, and parsley. I cook the potatoes until golden and combine them with softened, browned onions for a simple savory side.

What potatoes work best for Lyonnaise Potatoes?

I like using Russet potatoes when I want fluffy centers and crisp exteriors. Yukon Gold potatoes are another excellent option when I prefer a creamier texture and slightly buttery flavor.

Do I need to boil the potatoes before frying them?

I prefer parboiling the sliced potatoes briefly because it helps the centers become tender without requiring excessive time in the skillet. I make sure not to cook them completely during this stage or they may break apart while frying.

How do I make Lyonnaise Potatoes crispy?

I dry my parboiled potato slices thoroughly and make sure my skillet and cooking fat are hot before adding them. I also avoid overcrowding the skillet and let the potatoes brown without moving them constantly.

What can I serve with Lyonnaise Potatoes?

I love serving them with steak, roast beef, chicken, pork chops, lamb, or fish. I can also pair them with eggs for a hearty breakfast or brunch.

Conclusion

Lyonnaise Potatoes are a classic side dish I turn to when I want simple ingredients with plenty of flavor. I love the combination of golden potato slices, buttery caramelized onions, garlic, and fresh parsley, especially when the potatoes develop beautifully crisp edges.

Lyonnaise Potatoes Recipe

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Lyonnaise Potatoes are a classic French side dish featuring golden, crispy-edged potatoes tossed with buttery caramelized onions, garlic, and fresh parsley. They pair beautifully with steak, roasted meats, poultry, or fish.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4–6 servings
• Category: Side Dish
• Method: Pan Fry
• Cuisine: French
• Diet: Vegetarian

Ingredients

• Russet or Yukon Gold potatoes
• Yellow onions, thinly sliced
• Unsalted butter
• Olive oil
• Garlic, minced
• Salt
• Black pepper
• Fresh parsley, finely chopped

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Instructions

1. Peel the potatoes and slice them into approximately 1/4-inch-thick rounds.
2. Place the potato slices in a large saucepan, cover with cold salted water, and bring to a gentle boil. Parboil for 4–6 minutes, until slightly tender but still firm enough to hold their shape.
3. Drain the potatoes carefully and spread them over a clean kitchen towel or paper towels. Dry thoroughly to promote better browning.
4. Heat half of the butter with a little olive oil in a large skillet over medium heat.
5. Add the sliced onions and cook for 10–15 minutes, stirring occasionally, until soft and golden. Add the garlic during the final minute and cook until fragrant.
6. Transfer the cooked onion mixture to a plate and set aside.
7. Add the remaining butter and olive oil to the skillet. Arrange the potato slices in an even layer, working in batches if necessary to avoid overcrowding.
8. Cook the potatoes for several minutes per side until deeply golden brown and tender in the center.
9. Return the onions to the skillet and gently toss them with the potatoes. Season with salt and black pepper.
10. Cook for another 2–3 minutes until everything is heated through and the flavors are combined.
11. Remove from the heat, sprinkle generously with fresh parsley, and serve hot.

Notes

• Dry the parboiled potatoes thoroughly before frying to help create crisp, golden edges.
• Avoid overcrowding the skillet; cook the potatoes in batches when necessary.
• Fresh thyme, rosemary, or chives can be added for extra herbal flavor.
• For a richer variation, use additional butter or a small amount of rendered bacon fat.
• For cheesy potatoes, finish with grated Parmesan or Gruyère.
• Store leftovers refrigerated in an airtight container for up to 3–4 days and reheat in a skillet or 400°F (200°C) oven for the best texture.

Nutrition

• Serving Size: 1 serving
• Calories: 285 kcal
• Sugar: 3 g
• Sodium: 320 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 4 g
• Protein: 4 g
• Cholesterol: 20 mg