Lyonnaise Potatoes

When I need a potato side dish that takes any meal from everyday to elegant, I turn to these Lyonnaise Potatoes. While they may sound fancy (they’re named after the French city of Lyon), they’re actually simple to make. Golden brown potato slices tossed with soft, caramelized onions and a sprinkle of fresh parsley make this a dish that never fails to have everyone at the table asking, “How did you make these?”

Over the years I’ve learned a few secrets that make these potatoes easier to make and lighter too. First, I parboil the potato slices before pan frying – this not only speeds up the cooking time but removes excess starch, helping them crisp up beautifully. Frying them in a mixture of oil and butter instead of butter alone prevents over-browning, giving you that perfect golden crust while keeping the insides creamy. Though traditional recipes call for starchy baking potatoes, I prefer Yukon Golds. They don’t need peeling, crisp up nicely, and hold their shape while cooking.

Ingredients for Lyonnaise Potatoes

• Yukon Gold Potatoes: My go-to for this dish. They have the perfect balance of waxy and starchy texture, and their thin skins don’t need peeling. Russets will work if you prefer, but you’ll want to peel them first.
• Avocado Oil: I use this for its high smoke point, which helps achieve that perfect golden crust. Any neutral oil with a high smoke point will work well.
• Butter: European-style butter has a richer flavor (and less splatter) thanks to its higher fat content, but standard butter works fine too.
• Yellow Onions: Look for firm onions with tight, papery skin. Sweet onions are also excellent here, offering a more delicate flavor.
• Fresh Parsley: Italian flat-leaf parsley is my choice for its robust flavor, but curly parsley works too. Look for bright green, perky leaves.
• Salt and Freshly Ground Black Pepper: The pepper adds a subtle warmth that complements the buttery potatoes.

Serve With: 7 Menu Suggestions

Lyonnaise Potatoes make a wonderful companion to most main courses and side dishes (as do Fondant Potatoes and Gratin Dauphinois– two other classic French potato sides), but here are a few that pair particularly well:

1. Chicken Ballotine and Arugula Salad
2. Chicken Kabobs in the Oven and Spinach Strawberry Walnut Salad
3. Easy Duck Leg Confit (made in the slow cooker), Garlic Butter Mushrooms and Roasted Broccoli and Cauliflower
4. Coq au Vin Blanc and a mixed green salad dressed with Champagne Vinaigrette
5. Roasted Boneless Leg of Lamb and Strawberry Spinach Salad for your Easter table.
6. Savory Crepes and Baked Eggs (for a stellar brunch!)
7. Salad Lyonnaise (Also hailing from the French city of Lyon, these two are a perfect pair!)

I love serving these potatoes alongside a simple roasted chicken or pan-seared steak, but they’re just as good with eggs for brunch. The recipe is easily doubled when cooking for a crowd – just be sure to use two pans to maintain that crispy texture. Once you master this method, you’ll find yourself reaching for it whenever you want something a bit more special than basic roasted potatoes.

How to Make Lyonnaise Potatoes

Cook onions in a large, non-stick skillet until caramelized in a mixture of butter and oil. Remove from skillet and set aside.

While the onion cooks, parboil the potato slices in water. Drain and set aside.

To same large skillet, cook partially cooked potato slices in a mixture of butter and oil, turning a few times until crisp on both sides. Gently stir in reserved onions and season to taste with salt and pepper. Transfer to serving platter and garnish with fresh parsley; serve.