These Lyonnaise Potatoes are a simple, classic French side dish of potato slices and caramelized onions, sautéed to golden, crispy perfection. Simple ingredients cooked in a skillet and garnished with a little parsley. Great for serving with everything!
Love potato side recipes? Me too!! Check out smashed potatoes, scalloped potatoes, or Greek lemon potatoes!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Potatoes are the best side dish, ever – is a meal really complete without them? My family would say no! They feature heavily on my dinner table especially during colder months when we are looking for some good comfort food. My kids ask for “the French potatoes” and they don’t mean fries, so I call that a win.
I serve this recipe with anything and everything. Grilled steak, salmon, baked or roast chicken, pork chops, or even with a fried egg! Seriously, anything goes.
This Lyonnaise Potato Recipes is a favorite because it is super uncomplicated to make, but pack a punch of flavor and golden, crispy texture.
Plus, you can say “yes, I’m really good at French cooking”. Why? Because this recipe actually originated from the city of Lyon, in France. “Lyonnaise” actually just means cooked or garnished with onions, usually fried. And now you know.
I assumed that being French, there’d be a ton of garlic involved but there actually isn’t! You can of course add it to your onions, or sprinkle some garlic powder over the top with the salt and pepper, but it isn’t essential.
Why you’ll love this recipe:
- Simple ingredients. Made with just potatoes, onions, butter, and a few seasonings, it’s easy to whip up with pantry staples.
- Easy to Make. Simple steps, tasty result.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can make these in advance. Reheat gently in a skillet to crisp up before serving.
Can I use a different type of potato?
Yes, you can use russet potatoes, but I personally love Yukon Gold potatoes for their creamy texture and ability to hold up during cooking.
Can I add other seasonings?
Yup! try adding dried or fresh herbs like thyme or rosemary. A sprinkle of smoked paprika is also delicious.
Is there a shortcut?
Yes, there is. You can parboil your potatoes. Add potatoes to a pot and cover with cold water. Add salt, and bring to a boil. Reduce the heat and simmer for 5 minutes, until potatoes are tender but still holding their shape and not falling apart. Drain, slice and pat dry. Par-boiled potatoes will reduce your cooking time in the skillet. You can also make Lyonnaise Potatoes with leftover baked potatoes. Cook gently so that the potatoes don’t fall apart!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Yukon Gold potatoes. These are my favorite kind of potato for this recipe. They have a creamy texture and golden color. Can be substituted with Russet or red potatoes if need be. Yukon gold potatoes don’t need to be peeled (but I do!), but I would definitely peel russets. Slice the potatoes using a sharp kitchen knife or mandoline.
- Onion. White or yellow onions work best, slice them into thick rounds.
- Butter. This is the best way to get fantastic flavor into the potatoes. Can be substituted with more olive oil if needed, but butter in this case really is best! You can use either salted or unsalted butter. Just check for seasoning before serving. Potatoes need salt!
- Olive oil. Can be substituted with vegetable oil, but extra-virgin olive oil will give you the best flavor.
- Fresh parsley. Totally optional, but some finely chopped parsley is great as for a pop of color and freshness.
Recommended Equipment/Tools
(affiliate links may be used here, which helps me earn some pennies – with no increased pricing to you)
- Large skillet. I use cast iron most often for even heating, but your favorite pan works!
- Knife. You’ll need a good knife to cut the onion into even slices.
- Mandoline. One of my favorite tools, you can use it for the onions or the potatoes.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Potatoes: Peel and thinly slice, then rinse in cold water and pat dry the potatoes with a clean kitchen towel.
Onions: slice the onions into half moon slices.
Sauté the onions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown, about 10 minutes.
Remove the onions from the skillet and set aside.
Cook the potatoes
In the same skillet, add the remaining butter and olive oil. Add the potatoes in a single layer. Let the potatoes cook until golden brown on the bottom, about 5 minutes, then flip the potatoes and cook until the other side is golden brown and the potatoes are crispy and tender, about another 5 minutes.
You may need to do this in batches – cook half of the potatoes, then remove, and cook the remaining potatoes.
Combine potatoes and onions
Return the cooked onions to the skillet with the potatoes. Toss gently to combine and heat through. Season with salt and pepper to taste.
Serve
Remove the cooked potatoes to a serving platter. Garnish with chopped fresh parsley if desired.
Kylee’s Notes
Don’t overcrowd the pan. Cooking the potatoes in a single layer ensures they get crispy and golden. You may need to do this in batches.
Use a mandoline (affiliate link). For evenly sliced potatoes and onions, a mandoline is a great tool to make the job quicker.
Pat the potatoes dry. After rinsing the potatoes, make sure to pat them dry to get that perfect golden crisp when cooking.
What to do with leftovers
Refrigerator. Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat for best results (so they are crisp), or in the microwave until warmed through.
More delicious recipes:
More delicious sides:
- Easy Scalloped Potatoes. There’s a video on this one, showing how EASY this is to make!
- Twice Baked Potatoes. A drool-worthy side dish, these Twice Baked Potatoes are SO good! Make a lot and freeze some for another day.
- Green Beans Almondine. A classic French side dish that brings together tender green beans, toasted almonds, and a little lemon. These Garlicky Green Beans Almondine are perfect for holiday dinners or any time you want to add a special touch!
- Glazed Carrots. A simple side, using the sweetness of brown sugar combined with fresh rosemary. Great for holidays, or just a Tuesday!
- Squash Casserole. A very easy side, this au gratin style Squash Casserole comes together quickly while you cook other things! Decadent, creamy and garlicky – this will be the star of any dinner!
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Lyonnaise Potatoes
Recommended Equipment
Ingredients
- 2 pounds peeled and thinly sliced Yukon Gold potatoes (This is 2-3 large potatoes)
- 1 large thinly sliced onion
- 3 tablespoons butter (divided)
- 2 tablespoons olive oil (divided)
- salt and black pepper (to taste)
- 2 tablespoons fresh parsley (chopped (optional))
Directions
Get prepped
- Peel and thinly slice the potatoes. Rinse in cold water and pat dry with a clean kitchen towel.
- Slice the onions into thin half moon slices.
Sauté the onions
- In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add 1 large thinly sliced onion and cook, stirring occasionally, until they are soft and golden brown, about 10 minutes. Remove the onions from the skillet and set aside.
Cook the potatoes
- In the same skillet, add the remaining butter and olive oil. Add the 2 pounds peeled and thinly sliced Yukon Gold potatoes in a single layer (you may need to do this in batches). Cook until golden brown on the bottom, about 5 minutes, then flip and cook until the other side is golden brown and the potatoes are tender, about another 5 minutes.
Combine potatoes and onions
- Add the cooked onions back into the skillet with the potatoes. Toss gently to combine and heat through. Season with salt and black pepper to taste.
Serve
- Transfer to a serving dish. Garnish with chopped 2 tablespoons fresh parsley if desired.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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