Lyonnaise 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.
