Name: Lyonnaise Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 2 pounds Yukon Gold potatoes; 2 large yellow onions, thinly sliced; 3 tablespoons unsalted butter; 2 tablespoons olive oil; 1 tablespoon fresh parsley, chopped; 1 teaspoon salt; 1/2 teaspoon black pepper

Craving a potato side that goes beyond the basic mash or fry? Lyonnaise Potatoes offer the perfect blend of crisp edges, tender centers, and savory caramelized onions — all tossed in fresh herbs. It’s a timeless French dish that feels indulgent without being fussy.

Originally a rustic staple from Lyon, this pan-fried potato dish is elegance in simplicity. The golden medallions of potato soak up the sweetness from slow-cooked onions, with a final hit of fresh parsley for brightness. Whether you’re pairing it with steak, roast chicken, or simply enjoying them on their own, these potatoes are always a hit.

Preparation Phase & Tools to Use

To achieve the signature texture of Lyonnaise Potatoes, the right tools make all the difference:

Mandoline Slicer or Sharp Chef’s Knife: Ensures uniform thin slices for even cooking.
Cast Iron Skillet or Heavy Frying Pan: Helps get that deep golden-brown sear without burning.
Tongs or a Fish Spatula: Essential for gently turning the potatoes without breaking them.
Mixing Bowls: For pre-soaking the potatoes to remove excess starch.
Paper Towels: To dry the slices thoroughly, which aids crisping.

Take your time prepping — crisp potatoes start with dry, evenly sliced rounds and a hot, well-oiled skillet.

Ingredients for the Lyonnaise Potatoes

Yukon Gold Potatoes: Their waxy texture holds shape during frying and turns beautifully golden.
Yellow Onions: Thinly sliced and caramelized, they add sweetness and depth.
Unsalted Butter: For richness and a silky finish to the onions.
Olive Oil: Prevents the butter from burning and helps with even browning.
Fresh Parsley: Chopped and sprinkled at the end for freshness and color.
Salt and Pepper: Season simply to bring out the natural flavors.

Each of these ingredients is simple but purposeful, creating balance in texture and taste.

How To Make the Lyonnaise Potatoes

Step 1: Soak and Prep the Potatoes

Peel (optional) and slice the potatoes into 1/4-inch thick rounds. Soak them in cold water for at least 30 minutes to remove excess starch. Drain and pat them very dry with paper towels.

Step 2: Caramelize the Onions

In a cast iron skillet over medium heat, melt butter and a splash of oil. Add sliced onions and cook slowly until golden and soft, about 20 minutes. Remove and set aside.

Step 3: Pan-Fry the Potatoes

In the same skillet, heat more oil and add the dried potato slices in a single layer. Cook in batches if needed. Let them crisp on one side before turning to avoid breaking.

Step 4: Combine and Finish

Once all potatoes are golden, return the onions to the pan. Gently toss everything together, season with salt and pepper, and cook for a few more minutes.

Step 5: Garnish and Serve

Sprinkle fresh parsley over the top and serve warm. They’re best enjoyed fresh from the skillet.

How to Serve and Store Lyonnaise Potatoes

Lyonnaise Potatoes shine alongside grilled meats, roast poultry, or even as a luxurious brunch item with eggs. For presentation, serve them directly from the skillet for a rustic look.

To store leftovers, let them cool completely before placing in an airtight container. Refrigerate for up to 3 days. To reheat, use a skillet over medium heat to re-crisp them — avoid microwaving as it softens the texture.

Frequently Asked Questions

Can I make Lyonnaise Potatoes ahead of time?

Yes, you can prep the potatoes and onions separately and store them. Assemble and reheat in a skillet just before serving.

What type of potatoes are best?

Waxy potatoes like Yukon Gold or red potatoes hold their shape best and develop a lovely golden color.

Do I need to peel the potatoes?

Peeling is optional. Keeping the skins on adds a rustic look and a bit more texture.

Can I use other herbs?

Absolutely! Thyme or chives can also work well, but parsley keeps it classic.

Why soak the potatoes?

Soaking removes excess starch, preventing them from sticking and helping them crisp better.

Want More Potato Side Dish Ideas?

You might also like the Air-Fried Potato Wedges for a crispy, no-fuss side that’s great with dipping sauces. Or try the Creamy Broccoli Cheddar Soup, which pairs well with any potato-based meal.

For more richness, the Best Mashed Potatoes Recipe delivers smooth, buttery spoonfuls that comfort with every bite. If you’re craving something baked, the Baked Potatoes in Foil with Parmesan Ranch Sauce brings all the flavor wrapped in simplicity.

And for leftover magic, the Leftover Mashed Potato Cheese Puffs transform your extras into crispy, cheesy bites.

Pin and Tell Me How Yours Turned Out

You can save this to your side dish boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you try shallots instead? Did you go extra crispy? Leave a comment below. I’m always curious how others plate it.

For more ideas like this, follow me on Pinterest @LadyPlate.

Lyonnaise Potatoes

Author: Julia Koch
Total Time: 45 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

Lyonnaise Potatoes are a classic French side dish of thinly sliced, pan-fried potatoes layered with caramelized onions and finished with fresh parsley. Their golden crisp texture and savory sweetness make them perfect for pairing with meats, eggs, or as a standalone comfort dish.

Ingredients

2 pounds Yukon Gold potatoes

2 large yellow onions, thinly sliced

3 tablespoons unsalted butter

2 tablespoons olive oil

1 tablespoon fresh parsley, chopped

1 teaspoon salt

1/2 teaspoon black pepper

Instructions

1. Peel (optional) and slice potatoes into 1/4-inch rounds. Soak in cold water for 30 minutes to remove excess starch. Drain and pat dry thoroughly with paper towels.

2. In a large skillet over medium heat, melt 2 tablespoons butter and 1 tablespoon olive oil. Add onions and cook, stirring often, until golden and soft, about 20 minutes. Remove and set aside.

3. Add remaining oil to the skillet and arrange the potato slices in a single layer. Cook in batches to avoid overcrowding. Let each side crisp before flipping gently.

4. Once all slices are browned, return onions to the skillet. Add the remaining tablespoon of butter, toss gently to combine. Season with salt and pepper.

5. Cook for a few more minutes until everything is heated through. Sprinkle fresh parsley on top and serve immediately.