I’m so happy to share my Lyonnaise Potatoes recipe with you! This classic French side dish features tender, buttery potato slices paired with sweet, golden onions. Each bite has a crisp exterior and soft, flavorful interior, making it a comforting and elegant addition to any meal. It is simple to make but delivers impressive flavor and texture.
Level: Moderate
Total Time: about 45 minutes
Prep Time: about 10 minutes
Cook Time: about 35 minutes
Yield: 4 servings
Course: Side Dish
Cuisine: French
I still remember the first time I tried Lyonnaise Potatoes, and I was amazed at how simple ingredients could create such a rich, buttery flavor. The combination of crisped potatoes and soft, sweet onions is comforting and satisfying.
This recipe is straightforward enough for a home cook but elegant enough to serve guests. We’ll par-cook the potato slices in salted vinegar water to keep them tender but firm, then pan-fry them in butter for a golden crust, and finish with gently cooked onions and fresh parsley.
Perfect for weeknight dinners or special occasions, these potatoes pair beautifully with roasted meats, cheeses, or even a fresh salad for a light yet flavorful side.
How to Make Lyonnaise Potatoes
These potatoes are all about buttery, crisped layers with sweet onions. Here’s how it all comes together:
• Par-cook the potato slices in salted vinegar water for tender, well-seasoned potatoes
• Brown the onions separately until soft and lightly caramelized
• Pan-fry the potatoes in clarified butter to create a golden crust
• Combine potatoes and onions and season with salt, pepper, and parsley
• Serve immediately while warm and flavorful
It is a classic French side dish that feels fancy but is surprisingly easy to prepare.
Ingredients
• 1 1/2 pounds (680 g) Yukon Gold potatoes, peeled and cut into 1/4-inch-thick rounds
• 2 tablespoons (18 g) kosher salt, plus more to taste
• 2 tablespoons (30 ml) distilled white vinegar
• 5 tablespoons (75 g) clarified butter, divided
• 1 large sweet onion (about 8 ounces; 225 g), thinly sliced
• Freshly ground black pepper, to taste
• Finely chopped flat-leaf parsley, for garnish
Directions
- Par-Cook the Potatoes:
- Place potato slices in a large pot and cover with about 2 quarts (2 L) cold water.
- Add 2 tablespoons salt and vinegar.
- Bring to a boil, then reduce heat to a simmer and cook until potatoes are just tender, about 4 minutes. Drain and set aside.
- Cook the Onions:
- Heat 1 tablespoon clarified butter in a 12-inch skillet over medium-high heat until shimmering.
- Add the sliced onion, season lightly with salt, and cook, stirring occasionally, until soft and lightly browned, about 10 minutes.
- Add 1 tablespoon water to loosen any browned bits. Transfer onions to a bowl and set aside.
- Fry the First Batch of Potatoes:
- Add 2 tablespoons clarified butter to the empty skillet and heat until shimmering.
- Place half of the drained potatoes in a single layer. Cook without moving until the bottom is golden, about 3 minutes.
- Flip and cook until tender and golden on the second side, about 3 more minutes. Transfer to the bowl with onions.
- Fry the Remaining Potatoes:
- Add the last 2 tablespoons clarified butter to the skillet.
- Cook the remaining potatoes in the same way until golden and tender.
- Combine and Finish:
- Return all potatoes and onions to the skillet and gently toss to combine.
- Heat through for about 1 minute, then season with salt and pepper.
- Serve:
- Transfer to a serving bowl, sprinkle with chopped parsley, and enjoy immediately.
Process Details
• Par-Cooking Potatoes: Helps the slices cook evenly and hold their shape while frying.
• Vinegar in Water: Strengthens potato structure and adds a slightly crisp surface.
• Clarified Butter: Allows high-heat frying without burning, giving potatoes a rich buttery flavor.
• Browning Onions: Sweetens and softens onions while adding depth to the dish.
• Layering Flavors: Combining golden potatoes and onions just before serving ensures maximum freshness and texture.
Tips for Success
• Use Yukon Gold potatoes for the best balance of buttery flavor and firm texture.
• Slice potatoes evenly to ensure uniform cooking.
• Resist moving the potatoes too early to get a golden crust.
• Sweet onions work best, but yellow onions are a good alternative.
• Make ahead: Cooked potatoes and onions can be stored separately and reheated gently.
• Adjust salt and pepper to your taste right before serving.
Serving Ideas
• Pair with roasted or grilled meats like chicken, beef, or pork.
• Serve alongside a fresh green salad for a lighter meal.
• Sprinkle extra parsley or chives for color and freshness.
• Add a wedge of soft cheese on the side for a more indulgent experience.
Storage & Freezing
• Refrigerator: Cool to room temperature, store in an airtight container for up to 3 days. Reheat gently on the stove.
• Freezer: Not recommended, as texture may change.
• Reheating Tip: Add a small splash of butter or water when reheating to keep potatoes moist.
Nutrition Info (Approximate per Serving)
• Calories: ~340
• Protein: ~5g
• Carbohydrates: ~41g
• Fat: ~19g
• Fiber: ~4g
• Sodium: ~900mg
• Sugar: ~5g
My Lyonnaise Potatoes recipe is a perfect mix of crisp, buttery potatoes and tender, sweet onions. It is elegant enough for a special dinner yet easy to make for a cozy meal at home.
I hope you enjoy preparing and eating this classic French side as much as I do. Once you try it, it will quickly become a favorite for weeknight dinners or special occasions.