French Lyonnaise Potatoes Recipe
The steakhouse side dish that’s easy to make at home, Lyonnaise Potatoes are buttery, caramelized and melt in your mouth addicting. Thinly sliced potatoes are pan fried with caramelized onions in butter and topped with parsley.
Lyonnaise Potatoes
Once we trade the swimsuits for puffy down filled parkas, our kitchen here starts to feel like a warm, fluffy blanket. Soups, stews and roasts are common fare here along with easy side dishes that border on super fancy even though they require no level of cooking skill whatsoever. Simplicity is key here….as is comfort.
This easy Lyonnaise Potatoes recipe certainly fits the bill as simple and comforting. They’re one of those dishes that has a fancy name but are actually just pan-fried potatoes with a blanket of buttery, caramelized onions. They’re crispy and melt in your mouth tender all at the same time. And the best part is, even the most self proclaimed “can’t cook anything at all” person can totally whip these up for a casual dinner or an all out formal dinner party because they’re made with simple ingredients.
I love an easy potato recipe that can be served up with just about anything and these pan fried potatoes, in lots of butter, are a new favorite of mine. They’re, seriously, so amazing I could eat the entire batch all by myself. If you’re counting calories then this is definitely one of those potato recipes you’ll need to save for special occasions.
French Lyonnaise Potatoes, also known as pommes lyonnaise, are, by far, the best potato recipe around. And you’ll impress the pants off anyone you serve them to.
Ingredients
- Potatoes – Russet potatoes are my go-to for this recipe but you can also use Yukon gold potatoes. A starchy potato that remains firm and not waxy is best. Yukon bolds add a more bold buttery flavor.
- Butter – Salted butter adds richness and makes this recipe ultra comforting. You can substitute with unsalted butter or olive oil, if you prefer.
- Onion – Vidalia onions, yellow onions or sweet onions caramelize beautifully in this recipe.
- Seasoning – Simply seasoned with kosher salt and black pepper.
For the full ingredient list and instructions, see the recipe card below.
How to Make Lyonnaise Potatoes
- Peel and slice potatoes into 1/4 inch thick slices.
- Place the potato slices in a large pot and cover with cold water. Season with salt.
- Bring the water to a boil then turn to low and simmer the potatoes for 4 minutes.
- Drain the potatoes and set aside to cool.
- Melt the butter in a large skillet or sauté pan over medium heat. Add the onions to the pan and cook, stirring occasionally, until caramelized, approximately 10-12 minutes. Season with salt and pepper.
- Transfer the onions to a bowl and set aside.
- Melt the remaining butter in the skillet and add the par-boiled potatoes. Season with salt and pepper.
- Toss the potatoes to coat with the butter and then arrange in a single layer in the skillet.
- Cook the potatoes until the bottoms are golden brown and have a crispy texture, approximately 4-5 minutes. Turn the potatoes and cook for an additional 6-7 minutes or until the potatoes are golden brown.
- Return the cooked onions to the pan and cook for an additional 4-5 minutes over medium-low heat.
- Sprinkle with parsley and serve immediately
What Are Lyonnaise Potatoes?
If you’ve never had French Lyonnaise Potatoes before you’re in for a real treat. They’re a French side dish of thinly sliced potatoes that are pan-fried in a skillet with onions and butter then topped with parsley.
Originating in the French town of Lyon, the potatoes are commonly par-cooked before frying but you can also start them in the pan raw which will just take a bit longer to cook them.
This recipe is very similar to the Ruth’s Chris Lyonnaise Potatoes served at the famous steakhouse chain.
Difference Between Dauphinoise and Lyonnaise Potatoes
There’s actually a pretty big difference between Dauphinoise Potatoes and Lyonnaise Potatoes.
Dauphinoise potatoes are actually cooked in a sauce of cream, similar to Scalloped Potatoes where Lyonnaise Potatoes are not commonly cooked in cream. Lyonnaise Potatoes are also, most often, cooked in a skillet or frying pan.
How to Store Leftovers
Transfer any leftover potatoes to an airtight container and refrigerate for up to 3 days.
To reheat Lyonnaise potatoes, heat a skillet over medium high heat and add the potatoes. Cook for 4-5 minutes or until the potatoes are crispy and warmed through.
What To Serve With Lyonnaise Potatoes
While this is a common French side dish recipe and would go well with any roasted main dish, it’s also a staple in many steakhouses. We love to serve this crispy potato recipe with just about anything.
- The Very BEST Filet Mignon recipe…perfect for every occasion.
- Easy Roast Beef Tenderloin.…super simple
- Sunday dinners beg for this Roast Chicken recipe.
- Or this Rotisserie Style Chicken.
- Got a super special dinner? Try this Filet Mignon Oscar Style!
- Keep it simple with Parmesan Crusted Chicken
- Bacon Wrapped Meatloaf for a special Sunday.
How To Make In Advance
If you want to make your Lyonnaise Potatoes in advance for a holiday dinner or just meal prepping your way to a successful week….you can easily make the potatoes ahead of time and store in the refrigerator in an airtight container. To crisp them up again, add them to a hot skillet and cook them until they’re warmed through and crispy on the outside again.
More Easy Potato Recipes
- Potatoes Au Gratin
- Best Scalloped Potatoes Recipe
- Twice Baked Potatoes with Cheddar and Chives
- Grilled Garlic Potatoes in Foil
- Crispy Smashed Skillet Potatoes
- The Very Best Mashed Potatoes
- Easy Fondant Potatoes
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Get the Recipe: French Lyonnaise Potatoes Recipe
Ingredients
- 2 pounds Russet potatoes
- 2 teaspoons kosher salt, divided
- 5 tablespoons butter, divided
- 1 large yellow onion, thinly sliced (approximately 2 cups sliced onion)
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley
Equipment
- skillet
Instructions
- Peel and slice potatoes into 1/4 inch thick rounds.
- Place the potato rounds in a stock pot and cover with cold water. Season with salt.
- Bring the water to a boil then turn to low and simmer the potatoes for 4 minutes.
- Drain the potatoes and set aside to cool.
- Melt the butter in a large skillet over medium heat. Add the onions to the pan and cook, stirring occasionally, until caramelized, approximately 10-12 minutes. Season with salt and pepper.
- Transfer the onions to a bowl and set aside.
- Melt the remaining butter in the skillet and add the potato rounds. Season with salt and pepper.
- Toss the potatoes to coat with the butter and then arrange in an even layer in the skillet.
- Cook the potatoes until the bottoms are golden brown and crispy, approximately 4-5 minutes. Turn the potatoes and cook for an additional 6-7 minutes or until the potatoes are golden brown.
- Return the onions to the pan and cook for an additional 4-5 minutes.
- Sprinkle with parsley and serve immediately
2 Comments on “French Lyonnaise Potatoes Recipe”
1) In step 8, Do you spread the potatoes in only one layer across the bottom of the pan? If so, it seems they would need to be cooked in batches? If you can spread them evenly on top of each other, what do you do to get all sides evenly browned?
2) do you prefer non stick, cast iron (definitely smaller so either need to layer or cook in batches) or regular frying pan ?
I prefer a cast iron or stainless steel pan but non stick has worked, too. And I just put the potatoes in the pan and then, occasionally, stir them to make sure they all are in contact with the bottom of the pan at some time. Alternatively, you can work in batches but I haven’t had a problem with them all being in the pan at once.