Lyonnaise Potatoes
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If you’re looking to impress with minimal effort, look no further than the rustic elegance of Lyonnaise Potatoes. This recipe takes humble ingredients—potatoes and onions—and delivers both comfort and a dash of French sophistication.
Lyonnaise Potatoes
Ever since I can remember, potatoes have been my go-to comfort food; there’s just something about their earthy, versatile charm that speaks to my soul. This Lyonnaise Potatoes recipe is a culinary gem, turning simple spuds into a symphony of flavors with beautifully caramelized onions and a golden, crispy texture that melts delightfully in your mouth.
It’s a dish that brings the rustic elegance of French cooking right to your table, perfect for those nights when you need a touch of simple sophistication to round out your meal. These are perfect to serve along your schnitzel, pork loin or roast chicken.
What You Need For Lyonnaise Potatoes
- Russet potatoes: These are my go-to for their starchy texture that crisps up beautifully. But there’s no hard rule on what potatoes to use, so use whatever you have on hand.
- Onion: I like white or yellow onion but feel free to swap in red onions.
- Unsalted butter: This to give our potatoes lots of flavor and to help crisp them up nicely. You can use margarine, but I prefer butter.
- Extra virgin olive oil: It adds a nice depth of flavor and also helps fry up the potatoes to that perfect golden crisp. Alternatively, any vegetable oil will do the job.
Start by peeling the russet potatoes and slicing them into ¼-inch thick rounds. Pop these slices into a pot of salted water and bring it to a boil. You’ll want to cook them until they’re just tender but still firm enough to hold their shape, which takes about 5 minutes. Then, drain them well and set aside.
Meanwhile, melt half of your butter in a large skillet over medium heat. Add the thinly sliced onion and let them cook, stirring occasionally. This usually takes about 15-20 minutes. Once caramelized, transfer the onions to a separate dish.
In the same skillet, add the remaining butter and the olive oil and turn up the heat to medium-high. Lay the cooked potato slices in the skillet in a single layer. Let them fry until golden brown on both sides, about 5 minutes per side. Depending on the size of your skillet, you might need to work in batches. Remove each batch of potatoes once browned and set them aside.
Finally, bring all the potatoes back into the skillet, adding in the caramelized onions. Gently toss them together in the pan to combine. Season with salt and pepper to taste, and give everything a final sprinkle of chopped fresh parsley.
How To Serve
Lyonnaise Potatoes are incredibly versatile and make a fantastic side dish for numerous main courses. Here are some great ideas for dishes to pair with Lyonnaise Potatoes:
Grilled Ribeye Steak With Chimichurri
Air Fryer Pork Chops
Easy Meatloaf
Baked Honey Glazed Pork Ribs
Expert Tips
- Slice evenly: Make sure your potato slices are sliced the same size so they cook evenly. I find using a mandoline slicer is much easier.
- Dry the potatoes: After boiling, thoroughly dry the potato slices before frying. This helps us get nice and crispy potato slices.
- Don’t rush the onions: Take your time caramelizing the onions over low to medium heat. If you rush, you’ll get burnt onions, which means you’re not going to get that sweet golden flavor.
- Use a heavy skillet: A cast iron or heavy-bottomed skillet distributes heat more evenly, preventing hot spots that can cause uneven cooking.
- Season in layers: Season the potatoes as well as the onions separately while cooking to enhance their flavors.
Storing Leftovers
To store any leftovers, let the potatoes cool to room temperature, then transfer them to an airtight container and refrigerate for up to 3 days. I don’t recommend freezing them because the texture of the potatoes can become soft and watery when reheated. For best results, reheat them in a skillet over medium heat to bring back their crispiness.
More Delicious Potato Recipes
- Irish Potato Cakes (Potato Farls)
- Potatoes Romanoff
- Garlic Mashed Potatoes
- Crispy Parmesan Potatoes
- Air Fryer Hasselback Potatoes
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Lyonnaise Potatoes
Ingredients
- 3 pounds russet potatoes
- 1 large onion (thinly sliced)
- 4 tablespoons unsalted butter (divided)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley (chopped)
- salt and pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Peel the potatoes and slice them into ¼-inch thick rounds. Place the potato slices in a pot of salted water, bring to a boil, and cook until they are just tender but still hold their shape, about 5 minutes. Drain well and set aside.
- In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the sliced onion and cook, stirring occasionally, until they are soft and caramelized, about 15-20 minutes. Remove the onions from the skillet and set aside.
- In the same skillet, heat the remaining 2 tablespoons of butter and the olive oil over medium-high heat. Add the cooked potato slices in a single layer, and cook until they are golden brown on both sides, about 5 minutes per side. You might need to do this in batches. Once one batch is done, remove the cooked potatoes and set them aside while you cook the remaining slices.
- Once all the potatoes are cooked, you can return them all to the pan together with the caramelized onions, and mix gently with the potatoes. Season with salt and pepper to taste, and sprinkle with the chopped fresh parsley.
Notes
- Ensure your skillet is hot before adding potatoes to achieve a perfect golden crisp.
- If the potatoes start to brown too quickly, reduce the heat to avoid burning while ensuring they cook through.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
