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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.

Ingredients

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

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

Find it online: https://thefamilycooking.com/lyonnaise-potatoes-recipe/