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.
These easy Lyonnaise Potatoes certainly fit the bill as simple and comforting. They’re one of those dishes that sounds super snooty 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.
I love an easy potato recipe that can be served up with just about anything and these potatoes are a new favorite of mine. They’re, seriously, so amazing I could eat the entire pan 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 are, by far, the best potato recipe around. And you’ll impress the pants off anyone you serve them to.
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 Make Them
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
What To Serve With Them
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 easy potato recipe with just about anything.
Here are a few reader favorites:
- The Very BEST Filet Mignon recipe…perfect for every occasion.
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- 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.
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More Easy Potato Recipes
- The very Best Potatoes Au Gratin recipe
- Easy Twice Baked Potatoes with Cheddar and Chives
- Grilled Garlic Potatoes in Foil
- Crispy Smashed Skillet Potatoes
- The Very Best Mashed Potatoes
- Easy Fondant Potatoes
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.