This dish is exactly the kind of side that makes people sigh and then go back for more — thinly sliced potatoes pan-fried until the edges are golden and crisp, tossed with soft, sweet caramelized onions, finished with a dab of butter and a little parsley. Lyonnaise potatoes are deceptively simple but feel fancy; they’re the crunchy, cozy thing that turns rushed weeknights into dinner that actually deserves a fork-and-knife moment.

My husband will literally squeal when I make these. No joke — he talks to the potatoes while they crisp (I don’t judge; I join in). They became our “company food” after a chaotic few months when I threw them with steak for guests and somehow didn’t burn the onions. Since then they’re our fall-back for everything: Sunday roast, leftover roast chicken nights, or even breakfast when someone forgot to buy eggs. Once the kids discovered the cold leftovers straight from the fridge, there was a brief period of potato pilfering at 7 a.m., which I’m pretending not to encourage.

Why You’ll Love This Lyonnaise Potatoes Recipe

– Crispy edges, tender centers — that texture contrast is addictive.
– Caramelized onions give a deep, almost-sweet backbone without pretending to be complicated.
– Uses pantry staples and looks like you worked way harder than you did.
– Big batch-friendly: doubles and still behaves.

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Kitchen Talk

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Garlic Skillet Potatoes Recipe

This is the kind of recipe that rewards patience and slightly loud music. I learned the hard way that tossing too soon = soggy potatoes, and crowding the pan is a betrayal of crunch. Once, I tried a “low and slow” method because I thought I was being clever — ended up with soft, pale potatoes and very sad onions. Now I crank up the heat at the end for that golden edge and don’t skimp on butter/oil for flavor. Oh, and if you throw in a little bacon? Nobody’s judging.

★Top Reader Reviews

This Lyonnaise Potatoes recipe is a fantastic balance of crispy and creamy textures with lovely caramelized onions that add just the right sweetness. I appreciated the straightforward steps and the way the potatoes crisp up beautifully in the pan while staying tender inside. It’s a simple yet elegant side that pairs well with almost any meal.

– Jasmine

🧡

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Shopping Tips

– Vegetables: Choose starchy potatoes (Russets or Yukon Gold) for best crispiness; avoid waxy varieties if you want crunchy edges.
– Fats & Oils: Use a mix of butter and neutral oil (like canola or vegetable) to get flavor without burning; clarified butter is great if you’re making a big batch.
– Spices: Salt, black pepper, and a pinch of smoked paprika or nutmeg are all you need — don’t overcomplicate it.
– Fresh Herbs: Parsley is classic; pick bright, flat-leaf parsley for color and bite at the end.
– Dairy: If you like a richer finish, grab unsalted butter and add a pat at the end; salted butter can work but taste as you go.

Prep Ahead Ideas

– Slice the potatoes and hold them in cold water in the fridge overnight to remove excess starch — this makes them crisper when you cook them.
– Slice the onions a day ahead and store in an airtight container; they’ll be ready to caramelize without you crying over the knife later.
– Par-cook (boil) the potatoes until just tender, then cool and refrigerate; finish in the pan for crispness when it’s time to serve.
– Use shallow, stackable containers for fridge storage so layers don’t smoosh the slices if you’re prepping for company.

✔Time-Saving Tricks

– Microwave or parboil potatoes briefly to cut stovetop time — then finish in a hot pan to get the crust.
– Use a wide skillet (cast iron if you have it) so slices get one flat contact surface and crisp up instead of steaming.
– Cook onions in the same pan as the potatoes if you’re short on dishes — they soak up flavor and you save time.
– Don’t rush caramelization; it’s worth the few extra minutes for that sweet depth.

✔Common Mistakes

– Overcrowding the pan — you want a single-ish layer so steam doesn’t make everything soggy.
– Adding salt too late — season in stages so flavor builds, but taste before serving.
– I once dumped cold potatoes straight into a hot pan and they stuck like glue; let them lose some moisture first or pre-cook briefly.
– If things get soggy, spread on a baking sheet and blast under a hot oven broiler for a couple minutes to re-crisp.

What to Serve It With

– Steak or roast beef for a classic pairing.
– Roast chicken or pork and a bright green salad to cut the richness.
– Fried or poached eggs on top for an indulgent breakfast or brunch.
– Crusty bread and pickled vegetables for a rustic, shareable plate.

✔Tips & Mistakes

– Use medium-high heat to get color, then lower to finish cooking through if needed.
– Don’t stir too often — let slices sit and form a crust.
– Salt early for structure, finish with flaky sea salt if you want that restaurant vibe.
– If onions brown too fast, lower the heat and add a splash of water or broth to slow things down.

✔Storage Tips

Keep leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in a skillet or under the broiler to get the edges crispy again — the microwave will make them limp and sad. Cold leftovers? Totally acceptable for breakfast with a fried egg on top; no shame here.

✔Variations and Substitutions

– Bacon or pancetta: toss in for smoky richness — cook first, remove, then add back at the end.
– Herbs: thyme or chives play nicely if you don’t have parsley.
– Potatoes swap: Yukon Gold for creamier texture; Russets for maximum crisp. Avoid waxy potatoes if you want a crunchy result.
– Dairy-free: use olive oil or a vegan butter alternative and finish with a splash of extra-virgin olive oil.

Frequently Asked Questions

Can I make these ahead and reheat?

Yes — par-cook or fully cook, cool, and refrigerate. Re-crisp in a skillet or oven before serving for best texture. Microwave is fine in a pinch but will soften them.

What’s the best potato to use?

Russets or Yukon Golds are ideal. Russets give the crispiest edges; Yukon Golds are creamier inside. Skip waxy potatoes unless you like them more tender than crunchy.

How do I avoid soggy potatoes?

Don’t crowd the pan, remove excess surface starch by rinsing or soaking, and let the slices brown without excessive stirring. Finish hot to seal the crust.

Can I add other veggies?

Sure — bell peppers, mushrooms, or thinly sliced leeks work, but add them based on their cooking time so nothing gets mushy.

What if my onions brown too fast?

Lower the heat and add a splash of water to deglaze, scraping up the fond. Patience wins here — slower caramelization brings sweetness without burning.

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