Recipe: Lyonnaise Potatoes

updated Apr 30, 2019
Lyonnaise Potatoes Recipe

Thinly-sliced potatoes are cooked until tender, with buttery, crisp edges, then tossed with rich strands of caramelized onions.

Serves4 to 6

Prep5 minutes

Cook30 minutes to 35 minutes

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(Image credit: Leela Cyd)

Do yourself a favor and file this recipe under side dishes that are better than the main course. It will hold true no matter what you’re serving.

I can say this with confidence not only because I’ve made this recipe many times, but also because the French are experts at turning something as simple as potatoes and onions into a dish that feels incredibly luxe and fancy and far, far greater than the sum of its parts.

These crisp-tender potatoes, tossed with rich strands of caramelized onions, are easy enough to pull off on a weeknight yet fancy enough for any special occasion.

(Image credit: Leela Cyd)

A Simple Tip for Great Lyonnaise Potatoes

This simple side tastes best when the slices of potatoes are tender and buttery, with just enough crisp around the edges to keep you going back for more. The key to achieving this is in the way you slice the potatoes. Slice them too thick, and they don’t quite get tender enough to make them shine; slice them too thin, and the edges may burn. The sweet spot is slicing the potatoes to 1/4-inch thickness.

Lyonnaise Potatoes Recipe

Thinly-sliced potatoes are cooked until tender, with buttery, crisp edges, then tossed with rich strands of caramelized onions.

Prep time 5 minutes

Cook time 30 minutes to 35 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 2 pounds

    Russet potatoes (about 3 large or 4 medium potatoes), peeled and sliced into 1/4-inch-thick rounds

  • 1 1/2 teaspoons

    kosher salt, divided

  • 5 tablespoons

    unsalted butter, divided

  • 1

    large yellow onion, thinly sliced

  • 1/4 teaspoon

    freshly ground black pepper

  • 1/4 cup

    coarsely chopped fresh parsley leaves

Instructions

  1. Place the sliced potatoes and 1 teaspoon of the salt in a medium saucepan and cover with cold water by about an inch. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 4 minutes. Drain the potatoes and set aside to cool slightly. Meanwhile, start cooking the onions.

  2. Melt 2 tablespoons of the butter in a 10-inch nonstick frying pan over medium heat. Add the onion and 1/4 teaspoon of the salt, and cook, stirring, until caramelized and lightly browned, about 12 minutes. Transfer the onions to a small bowl and set aside.

  3. Melt the remaining 3 tablespoons of butter in the same frying pan over medium-high heat. Add the potatoes and season with pepper and the remaining 1/4 teaspoon salt. Stir to coat with the butter and spread into an even layer. The potatoes will not be in a single layer. Cook undisturbed, until the bottoms are lightly browned, 3 to 4 minutes. Stir the potatoes, and cook, flipping occasionally, until all the potatoes are browned, about 7 minutes more. Return the onions to the skillet, stir to combine, and cook for 2 minutes more. Garnish with the parsley.

Recipe Notes

Storage: Leftovers will keep in a covered container in the refrigerator for up to 4 days.

Styling by Ayda Robana