Lyonnaise potatoes are the kind of side dish that steals the show. Think golden, crisp-edged potato slices tossed with soft, sweet onions and a hint of fresh parsley. The flavor is warm and familiar, and the texture is the perfect mix of tender and crunchy.
They’re simple to make, easy to love, and pair well with everything from roast chicken to steak. If you’re craving a classic, this one belongs in your regular rotation.
Why This Recipe Works
- Parboiling the potatoes sets the texture so they cook evenly and crisp nicely in the pan.
- Cooking the onions separately keeps them sweet and tender without burning while the potatoes brown.
- Using the right fat—a mix of butter and oil—adds flavor and raises the smoke point for better browning.
- Minimal seasoning lets the potatoes and onions shine while still tasting rich and savory.
- Finishing with parsley adds a fresh lift that balances the caramelized flavors.
Ingredients
- 2 pounds (900 g) waxy or all-purpose potatoes (Yukon Gold or similar)
- 2 medium yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 2 tablespoons neutral oil (canola, sunflower, or light olive oil)
- 1 clove garlic, minced (optional)
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Optional: 1 teaspoon white wine vinegar or lemon juice for brightness
Instructions
- Prep the potatoes: Peel if you like, or leave skins on for texture. Slice into 1/4-inch rounds.
Try to keep them uniform so they cook evenly.
- Parboil: Place slices in a pot of cold, salted water. Bring to a gentle boil and cook 4–5 minutes until just tender at the edges but not fully cooked. Drain and let steam off until dry.
- Sweat the onions: In a large skillet over medium heat, add 1 tablespoon oil and 1 tablespoon butter.
Cook the onions with a pinch of salt for 8–10 minutes until soft and lightly golden. Remove to a bowl.
- Heat the pan for potatoes: Add remaining oil and butter to the same skillet. Increase to medium-high heat until the fat shimmers.
- Pan-fry in batches: Lay potato slices in a single layer.
Cook undisturbed 3–5 minutes until golden on one side, then flip and brown the other. Season lightly with salt and pepper as you go. Repeat with remaining slices.
- Combine and finish: Return all potatoes to the pan.
Add the onions (and garlic if using). Toss gently for 1–2 minutes to marry flavors. Taste and adjust salt and pepper.
- Brighten and garnish: Off the heat, sprinkle parsley and, if desired, a small splash of vinegar or lemon juice.
Serve hot.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Reheat: For best texture, re-crisp in a skillet with a teaspoon of oil over medium heat. You can also use an oven or air fryer at 375°F (190°C) for 8–10 minutes.
- Freezing: Not ideal, as potatoes can turn grainy. If you must, freeze flat on a tray, then bag.
Reheat straight from frozen in a hot skillet or oven.
Benefits of This Recipe
- Budget-friendly: Simple ingredients you likely already have.
- Flexible: Works as a side for meats, fish, eggs, or a vegetarian main with a salad.
- Big flavor, few steps: Layering onions and potatoes builds savory depth without complicated techniques.
- Customizable: Switch herbs, add spices, or vary the fat for different flavor profiles.
Common Mistakes to Avoid
- Skipping the parboil: Raw slices brown too fast outside and stay hard inside. Parboiling ensures creamy centers.
- Overcrowding the pan: Crowding traps steam and prevents browning. Fry in batches for crisp edges.
- Too low heat: Potatoes absorb fat and get greasy.
Medium-high heat is key for a quick crust.
- Underseasoning: Potatoes need salt. Season in layers—during frying and at the end.
- Burning the onions: Onions brown faster than potatoes. Cook them separately and combine at the end.
Alternatives
- Herb variations: Swap parsley for thyme, chives, or tarragon.
A pinch of herbes de Provence adds a French touch.
- Different fats: Try duck fat for richness, ghee for nuttiness, or olive oil for a lighter taste.
- Flavor boosts: Add a pinch of smoked paprika, a splash of white wine, or a few capers for brightness.
- Onion swaps: Use shallots for elegance or red onions for a sweeter profile.
- Extra texture: Toss in a handful of lightly toasted breadcrumbs or crushed garlic croutons at the end.
- Dairy finish: A light grating of Parmesan or Comté just before serving adds savory depth.
FAQ
What kind of potatoes work best?
Waxy or all-purpose potatoes like Yukon Gold hold their shape and still turn creamy inside. Russets can work, but they’re more fragile and may break apart if overcooked during parboiling.
Do I have to parboil the potatoes?
It’s strongly recommended. Parboiling ensures even cooking and helps you get that crisp exterior without burning.
If you skip it, slice thinner and cook gently, but results will vary.
Can I make this ahead?
Yes. Parboil and cool the potatoes earlier in the day, and cook the onions. Pan-fry and combine just before serving.
You can also fully cook, chill, and re-crisp in a skillet.
How do I keep the potatoes from sticking?
Use enough fat, preheat the pan properly, and avoid moving the slices too soon. A well-seasoned cast-iron or heavy stainless-steel skillet works best.
Is there a healthier version?
You can use mostly oil with just a touch of butter, and reduce the total fat slightly. Finish in the oven at 425°F (220°C) for a lighter approach, then toss with the sautéed onions.
Can I add other vegetables?
Yes.
Thinly sliced bell peppers or mushrooms work well. Cook them with the onions first so they release moisture before meeting the potatoes.
What do Lyonnaise potatoes pair with?
They’re great with roast chicken, steak, grilled sausages, seared fish, or a simple omelet. A crisp green salad on the side balances the richness.
In Conclusion
Lyonnaise potatoes are proof that simple ingredients can taste luxurious.
With soft onions, golden potato slices, and a hint of fresh herbs, this dish delivers comfort and elegance in one pan. Follow the key steps—parboil, don’t crowd, and season well—and you’ll get beautiful results every time. Keep this recipe handy; it’s a reliable side that makes any meal feel special.
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