Lyonnaise Potatoes: A Crispy, Buttery Classic
Lyonnaise Potatoes Recipe – A classic French side dish made with crispy, buttery potatoes and caramelized onions. Perfect with steak, chicken, or brunch. Easy to make and packed with flavor!
Lyonnaise Potatoes are the perfect side dish—crispy, buttery, and infused with sweet caramelized onions. This classic French dish is elegant yet simple, making it a fantastic accompaniment to steak, roast chicken, or even a casual weeknight meal.
In this guide, you'll learn:
The best ingredients for achieving crispy, golden-brown potatoes.
Expert tips for perfect caramelization.
How to pair Lyonnaise Potatoes with other dishes.
Pro tips for making them ahead of time.
Let’s dive into this delicious, comforting recipe!
Why You'll Love This Recipe
✔ Incredible Flavor: Buttery potatoes with sweet, caramelized onions create the perfect balance of texture and taste.
✔ Easy to Make: With simple ingredients and straightforward steps, you don’t need to be a professional chef to make this dish.
✔ Restaurant-Quality at Home: This dish tastes like something straight out of a French bistro but is easy to prepare in your kitchen.
✔ Versatile: Lyonnaise Potatoes pair beautifully with meats, eggs, and even vegetarian dishes.
Ingredients Breakdown
Each ingredient in this recipe plays a key role in making the potatoes crisp, flavorful, and restaurant-worthy.
Potatoes (1.5 lbs Yukon Gold or Russet)
Yukon Gold Potatoes: These potatoes have a naturally creamy texture and hold their shape well when cooked.
Russet Potatoes: These are starchier, which leads to crispier edges but a softer inside.
📌 Pro Tip: If you want ultra-crispy potatoes, use Russets and soak them in cold water for 30 minutes before cooking.
Avocado Oil (2 tbsp, divided)
A high-smoke-point oil like avocado oil is ideal for achieving a deep golden-brown crispiness.
Alternative: Use vegetable oil or canola oil if needed.
Butter (2 tbsp, divided, preferably European-style)
European butter has a higher fat content, adding rich, deep flavor to the potatoes.
If using salted butter, reduce the added salt in the recipe.
Onions (2 medium, halved and thinly sliced)
Yellow onions provide a balance of sweetness and depth when caramelized.
Sweet onions (like Vidalia) will enhance the dish’s natural sweetness.
Kosher Salt & Black Pepper (to taste)
Seasoning in layers ensures the potatoes and onions are flavorful throughout.
Fresh Parsley (1/4 cup, finely chopped)
Adds a fresh, slightly peppery finish to the dish.
📌 Pro Tip: For extra depth of flavor, add a pinch of garlic powder or fresh thyme.
Step-by-Step Instructions
1. Caramelize the Onions
Heat 1 tbsp avocado oil and 1 tbsp butter in a large non-stick skillet over medium heat.
Add the sliced onions with a generous pinch of salt.
Cook, stirring often, until soft and golden, about 15-20 minutes.
Transfer the onions to a bowl and set aside.
📌 Pro Tip: Stir occasionally to prevent burning but allow the onions time to develop a deep golden color.
2. Prepare the Potatoes
Slice the potatoes into 1/4-inch thick rounds (use a mandoline for even slices).
Place them in a saucepan and cover with cold water. Add a pinch of salt.
Bring to a boil over medium-high heat and boil for about 3 minutes until just fork-tender.
Drain and set aside.
📌 Why Parboil? Parboiling removes excess starch, ensuring crispier potatoes.
3. Crisp the Potatoes
Heat the remaining 1 tbsp avocado oil and 1 tbsp butter in the same skillet over medium heat.
Add the drained potato slices in a single layer.
Cook for 15-18 minutes, gently flipping every 3 minutes to crisp both sides.
📌 Pro Tip: Resist the urge to move the potatoes too often—letting them sit undisturbed helps them develop a crisp crust.
4. Combine & Serve
Once potatoes are crispy and golden, return the caramelized onions to the skillet.
Season with salt and pepper to taste.
Stir everything together and cook for another 2 minutes until heated through.
Transfer to a serving dish and sprinkle with fresh parsley.
Serve hot and enjoy!
Best Ways to Serve Lyonnaise Potatoes
Lyonnaise Potatoes are incredibly versatile. Here are some serving ideas:
✔ Pair with Steak: The buttery, crispy texture complements a juicy steak beautifully.
✔ Brunch Side Dish: Serve alongside scrambled eggs and crispy bacon for a hearty breakfast.
✔ With Roasted Chicken: A perfect side for herb-roasted chicken or grilled pork chops.
✔ Vegetarian Delight: Pair with sautéed mushrooms and a side of creamy goat cheese.
Storage & Reheating Tips
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
Skillet: Reheat in a pan over medium heat with a touch of butter for best results.
Oven: Spread potatoes on a baking sheet and bake at 375°F for 10 minutes.
Microwave: Not recommended as it makes the potatoes lose their crispiness.
📌 Make-Ahead Tip: Caramelize the onions and parboil the potatoes ahead of time. When ready to serve, crisp the potatoes and combine!
Frequently Asked Questions
Can I Use Red Potatoes?
Yes! Red potatoes hold their shape well but may not get as crispy as Yukon Golds or Russets.
Can I Make This Dairy-Free?
Absolutely! Swap butter for additional avocado oil or dairy-free butter.
What’s the Best Pan to Use?
A non-stick or well-seasoned cast iron skillet works best for achieving a crispy texture.
Ready to Make the Best Lyonnaise Potatoes?
These buttery, golden-brown potatoes are the perfect addition to any meal. Whether you're serving them for brunch, dinner, or a holiday feast, they’ll impress everyone at the table.
🔥 Try this recipe and let me know how it turned out! Comment below or tag me on social media with your photos. Happy cooking! 🍽✨
Lyonnaise Potatoes
Lyonnaise Potatoes Recipe – A classic French side dish made with crispy, buttery potatoes and caramelized onions. Perfect with steak, chicken, or brunch. Easy to make and packed with flavor!
Ingredients
- Potatoes (1.5 lbs Yukon Gold or Russet)
- Avocado Oil (2 tbsp, divided)
- Butter (2 tbsp, divided, preferably European-style)
- Onions (2 medium, halved and thinly sliced)
- Kosher Salt & Black Pepper (to taste)
- Fresh Parsley (1/4 cup, finely chopped)
Instructions
- Heat 1 tbsp avocado oil and 1 tbsp butter in a large non-stick skillet over medium heat.
- Add the sliced onions with a generous pinch of salt.
- Cook, stirring often, until soft and golden, about 15-20 minutes.
- Transfer the onions to a bowl and set aside.
- Slice the potatoes into 1/4-inch thick rounds (use a mandoline for even slices).
- Place them in a saucepan and cover with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat and boil for about 3 minutes until just fork-tender.
- Drain and set aside.
- Heat the remaining 1 tbsp avocado oil and 1 tbsp butter in the same skillet over medium heat.
- Add the drained potato slices in a single layer.
- Cook for 15-18 minutes, gently flipping every 3 minutes to crisp both sides.
- Once potatoes are crispy and golden, return the caramelized onions to the skillet.
- Season with salt and pepper to taste.
- Stir everything together and cook for another 2 minutes until heated through.
- Transfer to a serving dish and sprinkle with fresh parsley.
- Serve hot and enjoy!
Would you like more classic French side dish recipes? Let me know in the comments! 😊
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