Lyonnaise Potatoes are a classic French dish that perfectly embodies the rustic charm of French cuisine. With their beautifully crispy edges and tender, fluffy insides, these potatoes are a delightful side that complements a variety of main courses. The addition of caramelized onions and a sprinkle of fresh parsley elevates this dish, making it irresistible. Whether you’re serving it alongside a juicy steak or as part of a comforting family dinner, Lyonnaise Potatoes are sure to impress.
Why It’s My Go-To
There’s something utterly comforting about Lyonnaise Potatoes. They remind me of cozy dinners filled with laughter and good company. The process of frying the potatoes until golden brown and gently sautéing the onions creates a harmonious blend of flavors that I crave time and again. Plus, this recipe is straightforward enough for weeknight meals yet elegant enough to serve at gatherings. It’s the perfect balance of simplicity and sophistication, making it my go-to side dish whenever I want to add a touch of French flair to my dinner table.
Ingredient Rundown
- 3 pounds russet potatoes – These starchy potatoes are perfect for achieving that fluffy interior and crispy exterior, making them ideal for frying.
- 1 large onion (thinly sliced) – Sweet and savory, the onions bring a depth of flavor that perfectly complements the potatoes.
- 4 tablespoons unsalted butter (divided) – Adds richness and flavor to the dish. If you prefer, you can use a plant-based butter alternative.
- 2 tablespoons extra virgin olive oil – This helps achieve a crispy texture without burning the butter.
- 2 tablespoons fresh parsley (chopped) – A pop of freshness that brightens up the dish.
- Salt and pepper (to taste) – Essential for enhancing the flavors of the potatoes and onions.
Equipment at a Glance
- Large skillet or frying pan – A heavy-bottomed pan works best for even cooking.
- Sharp knife – For slicing the onions and potatoes.
- Cutting board – Essential for food prep.
- Spatula – For flipping the potatoes and onions without breaking them.
Directions: Lyonnaise Potatoes
Step 1: Prepare the Potatoes
Start by peeling the russet potatoes, then slice them into about 1/4-inch thick rounds. Rinse the slices in cold water to remove excess starch, which helps them become crispier when cooked. Drain and pat them dry with a paper towel.
Step 2: Caramelize the Onions
In a large skillet, melt 2 tablespoons of unsalted butter along with the extra virgin olive oil over medium heat. Once the butter is melted and bubbling, add the thinly sliced onions. Sauté the onions, stirring occasionally, until they are caramelized and golden brown, about 15-20 minutes. Season with a pinch of salt to help draw out their sweetness. Once done, remove the onions from the skillet and set them aside.
Step 3: Fry the Potatoes
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, arrange the potato slices in a single layer. Fry the potatoes for about 5-7 minutes on one side without moving them, allowing them to develop a golden crust. Season with salt and pepper.
Step 4: Flip and Continue Cooking
Carefully flip the potato slices using a spatula, trying to keep them as intact as possible. Cook for an additional 5-7 minutes until the other side is also golden and crispy.
Step 5: Combine and Serve
Once both sides of the potatoes are crispy, return the caramelized onions to the skillet, gently mixing them with the potatoes. Cook together for another minute to combine the flavors. Remove from heat and sprinkle with fresh parsley before serving.
Allergy-Friendly Substitutes
- Use plant-based butter instead of unsalted butter for a dairy-free option.
- Replace olive oil with any neutral oil like avocado oil for a different flavor profile.
Cook’s Notes
- For extra flavor, consider adding a pinch of garlic powder or fresh minced garlic while cooking the potatoes.
- Make sure your potatoes are dry before frying; this helps to achieve that coveted crispiness.
- Feel free to use Yukon Gold potatoes for a creamier texture.
Make-Ahead & Storage
Lyonnaise Potatoes are best enjoyed fresh, but you can prepare the caramelized onions ahead of time and store them in the refrigerator for up to 3 days. When you’re ready to make the dish, simply fry the potatoes and add the pre-cooked onions. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a skillet to regain some crispiness.
Questions People Ask
Can I use other types of potatoes for Lyonnaise Potatoes?
Absolutely! While russet potatoes are ideal for their starchy texture, you can also use Yukon Gold or Red potatoes for a different flavor and texture.
What can I serve with Lyonnaise Potatoes?
Lyonnaise Potatoes pair wonderfully with a variety of main dishes. They are delicious alongside Lemon Garlic Butter Cod With Crispy Potatoes, grilled meats, or roasted vegetables. They also make a hearty side to a fresh salad.
Can I make this dish vegan?
Yes! To make vegan Lyonnaise Potatoes, simply replace the butter with a plant-based butter alternative, and you’re good to go.
How do I reheat leftover Lyonnaise Potatoes?
The best way to reheat Lyonnaise Potatoes is in a skillet over medium heat. Add a little butter or oil to help regain some of the crispiness that may be lost in the refrigerator.
Explore More
Let’s Eat
Lyonnaise Potatoes are a delightful blend of flavors and textures that can elevate any meal. With just a few simple ingredients and straightforward steps, you can create a dish that’s not only comforting but also impressively delicious. Whether you’re cooking for yourself or a crowd, this recipe will surely become a favorite. So grab your skillet, let’s get cooking, and enjoy a taste of French cuisine right in your own home!
Share on Pinterest
Lyonnaise Potatoes
Ingredients
Equipment
Method
- Start by peeling the russet potatoes, then slice them into about 1/4-inch thick rounds. Rinse the slices in cold water to remove excess starch, which helps them become crispier when cooked. Drain and pat them dry with a paper towel.
- In a large skillet, melt 2 tablespoons of unsalted butter along with the extra virgin olive oil over medium heat. Once the butter is melted and bubbling, add the thinly sliced onions. Sauté the onions, stirring occasionally, until they are caramelized and golden brown, about 15-20 minutes. Season with a pinch of salt to help draw out their sweetness. Once done, remove the onions from the skillet and set them aside.
- In the same skillet, add the remaining 2 tablespoons of butter. Once melted, arrange the potato slices in a single layer. Fry the potatoes for about 5-7 minutes on one side without moving them, allowing them to develop a golden crust. Season with salt and pepper.
- Carefully flip the potato slices using a spatula, trying to keep them as intact as possible. Cook for an additional 5-7 minutes until the other side is also golden and crispy.
- Once both sides of the potatoes are crispy, return the caramelized onions to the skillet, gently mixing them with the potatoes. Cook together for another minute to combine the flavors. Remove from heat and sprinkle with fresh parsley before serving.
Notes
- For extra flavor, consider adding a pinch of garlic powder or fresh minced garlic while cooking the potatoes.
- Make sure your potatoes are dry before frying; this helps to achieve that coveted crispiness.
- Feel free to use Yukon Gold potatoes for a creamier texture.
