Lyonnaise Potatoes are a classic potato dish made with sliced potatoes and onions that are cooked until golden, tender, and slightly crispy. The potatoes are usually pan-fried or sautéed, then mixed with soft, sweet onions and finished with a little butter and herbs. The outside becomes nicely browned while the inside stays soft and fluffy. This dish is simple, comforting, and full of flavor without using complicated ingredients.
This recipe comes from French-style cooking, but you don’t need to be a chef to make it. Lyonnaise Potatoes are perfect for family dinners, holiday meals, or even a weekend breakfast. If you can slice potatoes and stir a pan, you can make this dish. The steps are easy, and I will explain everything clearly so even a 10-year-old cook with adult help near the stove can understand and follow along.
You Should Try the Lyonnaise Potatoes
You should try Lyonnaise Potatoes because they turn basic potatoes and onions into something extra special. The onions become sweet and soft, the potatoes get golden and tasty, and together they make a side dish that goes with almost any main meal. You can serve them with chicken, meat, eggs, or vegetables. They are budget-friendly and filling too.
Another great reason to try this recipe is that you can adjust it easily. Want more onions? Add them. Want them extra crispy? Cook a little longer. Want herbs or garlic? Mix them in. Once you learn the basic method, you can make your own version anytime. It’s a great “foundation recipe” that helps you become more confident in the kitchen.
Table of Contents
Table of Contents
Ingredients you’ll need for Lyonnaise Potatoes
Here is everything you need to make Lyonnaise Potatoes:
- 2 pounds potatoes Yukon Gold or russet work well
- 2 large onions, thinly sliced
- 3 tablespoons butter
- 3 tablespoons cooking oil olive oil or vegetable oil
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley optional
- Optional: 1 clove garlic, minced
How to Make Lemon Lyonnaise Potatoes
Step 1
Start by washing and peeling the potatoes. Cut them into round slices about the thickness of a coin. Try to keep the slices the same size so they cook evenly. Put the potato slices into a pot, cover them with water, and add a small pinch of salt. Bring the pot to a gentle boil and cook the potatoes for about 5–7 minutes. You are not trying to fully cook them yet just soften them slightly. When they are just starting to become tender but not falling apart, drain them carefully and let them cool a bit. This step helps the inside become fluffy later while the outside turns crispy in the pan.
Step 2
While the potatoes are cooling, slice the onions into thin strips. Put your large skillet on the stove over medium heat and add 1 tablespoon of butter and 1 tablespoon of oil. When the butter melts, add the onions. Cook them slowly, stirring often, until they become soft, slightly golden, and sweet-smelling. This can take about 10–15 minutes. Do not rush this step slow cooking makes onions taste sweeter. If they start to brown too fast, lower the heat a little.
Step 3
Remove the cooked onions from the pan and set them aside on a plate. Add the rest of the oil and butter to the same skillet. Place the drained potato slices into the pan in a single layer as much as possible. Let them cook without moving them for several minutes so they can form a golden crust. Then gently flip them with a spatula. Cook in batches if your pan is crowded, because too many potatoes at once will steam instead of crisp.
Step 4
Continue cooking and turning the potatoes gently until most sides are golden brown and crispy on the edges. This usually takes about 12–15 minutes total. Once the potatoes are nicely colored, return the onions to the pan and gently mix them with the potatoes. Add salt, pepper, and optional garlic. Cook everything together for another 3–5 minutes so the flavors blend well.
Step 5
Turn off the heat and sprinkle chopped parsley on top if you like. Taste and adjust salt if needed. Serve warm and enjoy the crispy edges, soft centers, and sweet onion flavor in every bite.
You can add this post to your favorite Pinterest board!
Kitchen equipment you will need :
Before you start, make sure you have these kitchen tools ready:
- Large skillet or frying pan
- Medium pot for boiling potatoes
- Cutting board
- Sharp knife
- Vegetable peeler
- Mixing bowl
- Slotted spoon or spatula
- Paper towels
- Stove
- Colander for draining potatoes
Tips and Variation Ideas
If you’re in a hurry, you can microwave sliced potatoes for 3–4 minutes instead of boiling.
Pre-sliced frozen potatoes can work thaw and pat dry first.
Add a pinch of paprika for color and mild smoky flavor.
Add a little grated cheese at the end for a richer version.
What can I serve with this Lyonnaise Potatoes ?
I love making Lyonnaise fries when I want a classic, comforting side dish without the fuss. They’re perfect for family dinners, and my daughter and I especially enjoy the crispy fries with the tender caramelized onions. I usually serve them with a simple, hearty dish, like fried chicken or roasted vegetables, and for drinks, fresh Smoothie or a glass of orange juice is a great option. Golden, delicious, and bursting with flavor, these fries always complement a meal perfectly.
Commonly Asked Questions
Do I need to boil the potatoes first ?
It’s strongly recommended because it helps the inside get tender and the outside crisp up faster in the pan.
Can I cook them in the oven instead of a pan ?
Yes, roast the slices in the oven and mix with sautéed onions afterward.
How do I reheat leftovers ?
Reheat in a skillet or oven to bring back crispiness.
Can I freeze Lyonnaise Potatoes ?
You can, but the texture may become softer after thawing.
Lyonnaise Potatoes
Course: Side DishCuisine: FrenchDifficulty: Easy4
servings15
minutes25
minutes280
kcal40
minutesLyonnaise Potatoes are golden, pan-crisped potato slices mixed with sweet sautéed onions and a little butter and herbs. They are easy to make, full of flavor, and perfect as a side dish for many meals.
Ingredients
2 pounds potatoes Yukon Gold or russet work well
2 large onions, thinly sliced
3 tablespoons butter
3 tablespoons cooking oil olive oil or vegetable oil
1 teaspoon salt or to taste
½ teaspoon black pepper
1 tablespoon chopped fresh parsley optional
Optional: 1 clove garlic, minced
Directions
- Start by washing and peeling the potatoes. Cut them into round slices about the thickness of a coin. Try to keep the slices the same size so they cook evenly. Put the potato slices into a pot, cover them with water, and add a small pinch of salt. Bring the pot to a gentle boil and cook the potatoes for about 5–7 minutes. You are not trying to fully cook them yet just soften them slightly. When they are just starting to become tender but not falling apart, drain them carefully and let them cool a bit. This step helps the inside become fluffy later while the outside turns crispy in the pan.
- While the potatoes are cooling, slice the onions into thin strips. Put your large skillet on the stove over medium heat and add 1 tablespoon of butter and 1 tablespoon of oil. When the butter melts, add the onions. Cook them slowly, stirring often, until they become soft, slightly golden, and sweet-smelling. This can take about 10–15 minutes. Do not rush this step slow cooking makes onions taste sweeter. If they start to brown too fast, lower the heat a little.
- Remove the cooked onions from the pan and set them aside on a plate. Add the rest of the oil and butter to the same skillet. Place the drained potato slices into the pan in a single layer as much as possible. Let them cook without moving them for several minutes so they can form a golden crust. Then gently flip them with a spatula. Cook in batches if your pan is crowded, because too many potatoes at once will steam instead of crisp.
- Continue cooking and turning the potatoes gently until most sides are golden brown and crispy on the edges. This usually takes about 12–15 minutes total. Once the potatoes are nicely colored, return the onions to the pan and gently mix them with the potatoes. Add salt, pepper, and optional garlic. Cook everything together for another 3–5 minutes so the flavors blend well.
- Turn off the heat and sprinkle chopped parsley on top if you like. Taste and adjust salt if needed. Serve warm and enjoy the crispy edges, soft centers, and sweet onion flavor in every bite.
Notes
- Parboil potatoes briefly for a fluffy inside and crisp outside.
- Use a wide pan to avoid crowding.
- Add garlic only at the end to prevent bitterness.
- Don’t stir too often let a crust form first.
