Lyonnaise Potatoes

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Lyonnaise Potatoes have a way of making any meal feel comforting and sophisticated all at once. I love how a few humble ingredients—potatoes, onions, butter—can come together so beautifully. When golden slices of potato mingle with sweet caramelized onions and just a touch of parsley, the result is a dish that feels far more indulgent than the prep would suggest.

I’ve made these potatoes more times than I can count. They’re crisp on the edges, soft in the middle, and absolutely loaded with flavor. Whether served as a holiday side or just something special to go with your roast chicken, this dish never fails to draw compliments around the table.

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Why You’ll Love This Lyonnaise Potatoes Recipe

Lyonnaise Potatoes are the kind of side dish that steals the spotlight. Their golden-brown edges and tender centers make them irresistible, while the slow-cooked onions bring a natural sweetness that balances out the richness of the potatoes. Plus, they’re naturally gluten-free, made with pantry staples, and flexible enough to pair with everything from steak to scrambled eggs.

If you enjoy dishes that are simple to prepare yet full of comforting, savory flavor, you’ll fall hard for this one. Whether you’re cooking for one or feeding a crowd, these potatoes bring both elegance and soul to the plate.

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What Kind of Potatoes Should I Use for Lyonnaise Potatoes?

For the perfect texture, I always reach for waxy potatoes like Yukon Golds or red potatoes. Their firm structure helps the slices hold together beautifully while cooking and gives a creamy interior that contrasts well with the crispy edges. Russets can be used in a pinch, but they tend to break apart more easily and absorb more oil, which can make the dish feel heavier than it should.

Thin, even slices are key here—too thick, and they won’t crisp up nicely; too thin, and they may burn before turning tender. A mandoline slicer is a great tool if you want consistent results.

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Options for Substitutions

If you’re out of fresh parsley, swap it with chives, thyme, or even a sprinkle of rosemary for a deeper herbal note. Prefer a plant-based version? Replace the butter with a high-quality olive oil or vegan butter—it won’t sacrifice much in terms of flavor.

Want to boost the richness? A touch of garlic sautéed with the onions brings an aromatic depth. And for an extra punch, try finishing the dish with a splash of white wine vinegar or lemon juice right before serving—it cuts the richness and brightens everything up.

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Ingredients for This Lyonnaise Potatoes Recipe

Yukon Gold Potatoes
These are ideal for their creamy texture and ability to hold shape while crisping up beautifully in the pan.

Yellow Onions
Sliced thin and caramelized until golden, onions add natural sweetness and depth to the dish.

Unsalted Butter
Butter is what gives the potatoes their rich flavor and golden crust. Using unsalted allows better control over seasoning.

Olive Oil
Combining oil with butter helps prevent burning and adds a smooth, earthy note to the flavor profile.

Fresh Parsley
Chopped parsley adds color and a touch of freshness that balances out the dish’s richness.

Salt and Pepper
Simple seasoning is all you need here—salt brings out the flavor of the potatoes, and pepper adds a subtle kick.

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Step 1: Prepare the Potatoes

Peel (optional) and slice the potatoes into 1/4-inch thick rounds. Rinse the slices in cold water to remove excess starch, then pat them completely dry with a clean towel.

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Step 2: Caramelize the Onions

In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Add the thinly sliced onions and cook slowly for about 15–20 minutes, stirring occasionally, until they become soft, golden, and caramelized. Remove them from the pan and set aside.

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Step 3: Cook the Potatoes

Add another tablespoon of butter and oil to the same skillet. Place the potato slices in a single layer (you may need to work in batches). Cook for about 4–5 minutes per side until golden and crispy. Avoid overcrowding the pan.

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Step 4: Combine and Finish

Once all the potato slices are cooked, return them all to the skillet along with the caramelized onions. Gently toss everything together, season with salt and pepper, and cook for a final 2–3 minutes to heat through.

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Step 5: Garnish and Serve

Sprinkle chopped fresh parsley over the potatoes and serve warm. They’re best straight from the pan, with that perfect mix of crisp, tender, and aromatic.

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How Long to Cook the Lyonnaise Potatoes

From start to finish, Lyonnaise Potatoes take about 40–45 minutes to prepare. Caramelizing the onions takes around 15–20 minutes, while the potatoes require another 15–20 minutes to cook in batches. Give yourself a little extra time if you’re doubling the recipe or using a smaller skillet, as working in batches can add to the total cook time.

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Tips for Perfect Lyonnaise Potatoes

• Dry the potato slices well after rinsing. This step is crucial for getting that signature crisp exterior.
• Use a large skillet (preferably cast iron) to evenly brown the potatoes and avoid overcrowding.
• Be patient with the onions—low and slow is the secret to deep caramelized flavor.
• Flip carefully to avoid breaking the potato slices, especially if using a starchy variety.
• Season in layers: Lightly salt the onions, then adjust seasoning again after combining everything.
• Finish with a touch of acid—a splash of vinegar or lemon juice can brighten the richness.

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Watch Out for These Mistakes While Cooking

• Skipping the soak or rinse: Washing off excess starch prevents the potatoes from sticking and becoming gummy in the pan.
• Overcrowding the pan: This traps steam and prevents proper browning. Cook in batches for crisp results.
• Using high heat with butter alone: Butter burns quickly, so always combine it with oil to stabilize the cooking temperature.
• Rushing the onions: Caramelized onions take time. Turning up the heat will brown them unevenly and lose that sweet, mellow flavor.
• Under-seasoning: A simple dish like this relies on good seasoning. Taste and adjust salt and pepper as needed before serving.

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What to Serve With Lyonnaise Potatoes?

Grilled Steak

A classic pairing—rich potatoes meet juicy, charred beef. Perfect for a steakhouse-style dinner at home.

Roast Chicken

The crispy skin and tender meat of a roast chicken complement the buttery texture of Lyonnaise Potatoes beautifully.

Poached or Fried Eggs

Serve the potatoes for brunch topped with eggs—add a little hot sauce and it’s heaven.

Pan-Seared Salmon

The richness of salmon balances nicely with the mild sweetness of the onions and crisp potato texture.

Pork Chops

Pan-seared or baked pork chops make a hearty, comforting match.

Sautéed Green Beans or Asparagus

Add a splash of color and freshness to your plate with a quick green vegetable side.

Ratatouille

This rustic French vegetable stew pairs beautifully with Lyonnaise Potatoes for a vegetarian-friendly dinner.

Gravy or Dijon Cream Sauce

Pouring a light sauce over the potatoes elevates the dish to dinner-party status.

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Storage Instructions

Lyonnaise Potatoes are best enjoyed fresh, but they do store well if you have leftovers. Allow them to cool completely, then transfer to an airtight container and refrigerate for up to 3 days. To reheat, use a skillet over medium heat with a small splash of oil or butter to help revive the crispness. Avoid the microwave if possible, as it can make the potatoes soggy.

Freezing is not recommended—the texture tends to suffer, and the onions lose their caramelized appeal when thawed.

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Estimated Nutrition

Per Serving (based on 4 servings):

• Calories: ~265
• Protein: 4g
• Carbohydrates: 34g
• Fat: 13g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Cholesterol: 20mg
• Fiber: 4g
• Sugar: 3g
• Sodium: 150mg
• Trans Fat: 0g

These values are estimates and can vary based on portion size and exact ingredients used.

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Frequently Asked Questions

Can I make Lyonnaise Potatoes ahead of time?

Yes, you can prep the onions and even par-cook the potatoes a few hours in advance. Reheat everything in a skillet just before serving to bring back the crispness.

Do I have to peel the potatoes?

Not at all. If you like the rustic look and added texture, leave the skins on—just scrub them clean.

Can I use sweet onions instead of yellow onions?

Absolutely. Sweet onions like Vidalia work beautifully and add even more natural sweetness to the dish.

What’s the best pan to use?

A heavy-bottomed skillet or cast iron pan is ideal. It holds heat evenly and creates a great crust on the potatoes.

Can I add garlic?

Yes! Add minced garlic in the last few minutes of cooking the onions to avoid burning it. It adds a nice depth of flavor.

Is this dish gluten-free?

Yes, Lyonnaise Potatoes are naturally gluten-free as long as none of the ingredients are cross-contaminated.

Can I double the recipe?

You can, but you’ll need to cook the potatoes in more batches or use two pans to avoid overcrowding and ensure even browning.

What’s the origin of Lyonnaise Potatoes?

They come from Lyon, France—a city known for its rich culinary traditions. This dish is a classic French bistro favorite.

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Conclusion

Lyonnaise Potatoes are the kind of dish that reminds you how satisfying simple cooking can be. With just a few ingredients, some patience, and a good skillet, you’ll have a side that’s elegant enough for a dinner party but cozy enough for a weeknight meal. Whether you serve them alongside meats, eggs, or vegetables, they add rich, buttery flavor and just the right amount of crispy indulgence.

It’s one of those recipes you’ll come back to again and again—because when onions and potatoes are this good together, why wouldn’t you?

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