Why I Love This Recipe
I love how Lyonnaise potatoes elevate such humble ingredients into something that feels special. The potatoes get perfectly crispy on the outside while staying tender inside, and the onions add sweetness that balances everything. It’s a timeless recipe that works just as well for a holiday dinner as it does for a cozy weekend meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 pounds potatoes (Yukon gold or russet), peeled and sliced into ¼-inch rounds
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2 large onions, thinly sliced
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4 tablespoons unsalted butter
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2 tablespoons olive oil
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Salt and freshly ground black pepper, to taste
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2 tablespoons fresh parsley, chopped
Directions
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I start by parboiling the sliced potatoes in salted water for 5–7 minutes, just until slightly tender but not fully cooked. I drain them well and let them dry.
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In a large skillet, I melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. I add the onions and cook, stirring occasionally, until soft and golden brown, about 10–12 minutes. I transfer the onions to a plate.
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In the same skillet, I melt the remaining butter with the remaining olive oil. I add the parboiled potato slices in a single layer, cooking until golden and crisp on both sides (about 5–6 minutes per side). I work in batches if needed.
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Once the potatoes are crisped, I return the onions to the skillet, toss everything gently together, and season with salt and pepper.
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I finish with chopped parsley before serving warm.
Servings and Timing
This recipe makes about 4–6 servings. It takes around 15 minutes to prep and 30 minutes to cook, so it’s ready in about 45 minutes.
Variations
Sometimes I add a splash of white wine or chicken stock to deglaze the pan after cooking the onions, which adds extra depth. If I want even more richness, I sprinkle Parmesan cheese over the potatoes before serving. For a slightly smoky flavor, I like adding a pinch of paprika.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat until crisp again. The air fryer also works great for reheating. I avoid microwaving since it softens the potatoes.
FAQs
What type of potatoes work best?
I like Yukon gold for their buttery flavor and russet for their crispiness. Both work well.
Do I have to parboil the potatoes?
Yes, parboiling ensures the insides are tender while still allowing the outsides to get crispy.
Can I make this dish ahead of time?
I can parboil the potatoes and caramelize the onions a day ahead, then finish frying everything just before serving.
Can I add herbs besides parsley?
Absolutely. Thyme or rosemary pairs beautifully with the potatoes and onions.
Is this the same as hash browns?
Not quite. Lyonnaise potatoes are sliced and layered with onions, whereas hash browns are usually shredded or diced.
Conclusion
Lyonnaise potatoes are a rustic yet elegant French side that never fails to impress. I love their crispy edges, tender centers, and sweet onions that bring everything together. Whether I serve them with a fancy dinner or a casual brunch, they’re always a comforting, flavorful favorite.
PrintLyonnaise Potatoes (Fried Potatoes and Onions)
Crispy golden potatoes sautéed with caramelized onions—this classic French side dish is simple, savory, and perfect with roasted meats or eggs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4–6
- Category: Side Dish
- Method: Pan-Frying / Sauté
- Cuisine: French
- Diet: Gluten Free
Ingredients
2 lbs Yukon Gold or russet potatoes, peeled and thinly sliced
2 large yellow onions, thinly sliced
3 tablespoons unsalted butter (divided)
2 tablespoons olive oil (divided)
Salt and black pepper, to taste
1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
Parboil Potatoes:
Place sliced potatoes in a pot of salted water. Bring to a boil and cook for 5–6 minutes until just tender but not falling apart. Drain and let cool slightly.
Caramelize Onions:
In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat.
Add sliced onions and cook, stirring often, for 10–15 minutes until soft and golden brown. Remove from skillet and set aside.
Fry Potatoes:
In the same skillet, add remaining butter and oil. Increase heat to medium-high.
Add the parboiled potato slices in a single layer (work in batches if needed). Cook 4–5 minutes per side until golden and crispy. Season with salt and pepper.
Combine:
Return caramelized onions to the skillet and toss gently with the potatoes to combine. Heat through for 1–2 minutes.
Serve:
Transfer to a serving dish, sprinkle with chopped parsley, and serve warm.
Notes
For extra flavor, add minced garlic or a splash of white wine while sautéing the onions.
Use a mandoline for evenly sliced potatoes.
Best served immediately, but leftovers can be reheated in a skillet for crispy results.
Great side for steak, roasted meats, or a rustic brunch.
