Lyonnaise Potatoes Recipe
Golden pan-crisped potato rounds tossed with sweet sautéed onions and fresh parsley. A classic French side that’s simple and irresistible.
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Servings:
Ingredients
Main Ingredients
- 2.25 lb Yukon Gold potatoes peeled and sliced into 1/4-inch rounds
- 2 cup yellow onions, thinly sliced about 1 large onion
- 2.5 tbsp unsalted butter
- 1.5 tbsp olive oil
- 1.25 tsp kosher salt plus more for boiling water
- 0.75 tsp black pepper freshly ground
- 3 tbsp fresh parsley, chopped
- 1 tsp white wine vinegar optional, for a bright finish
Instructions
Preparation Steps
- Boil potato slices in generously salted water until just tender, 6–8 minutes; drain and let steam-dry in the colander.
- Melt 1 tbsp butter with 1 tbsp oil in a large skillet over medium heat; cook onions with a pinch of salt until soft and golden, 8–10 minutes. Transfer onions to a bowl.
- Add remaining butter and oil to the skillet. Arrange potatoes in a single layer and cook, undisturbed, until deeply golden, 4–5 minutes per side. Work in batches if needed.
- Return onions to the pan; toss gently with potatoes. Season with kosher salt and black pepper; splash in vinegar if using.
- Sprinkle with chopped parsley and serve hot while crisp.
Notes
Variation: Swap olive oil for duck fat for an extra-rich flavor, or add a pinch of fresh thyme with the onions. To re-crisp leftovers, heat in a skillet with a touch of oil over medium-high for 3–4 minutes.
This recipe is an original creation inspired by classic Lyonnaise Potatoes Recipe flavors. All ingredient ratios and instructions are independently developed.