Lyonnaise Potatoes

Golden brown potatoes with onions and parsley in a white dish.

Lyonnaise Potatoes are a delicious and elegant French side dish made with thinly sliced potatoes and onions sautéed until golden and tender. This simple yet flavorful dish pairs perfectly with a variety of main courses, making it a versatile addition to any meal.

Course Side, Side Dish

Cuisine French

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 328kcal

Author Kylee Ayotte

Equipment

Mandolin

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)

Instructions

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.

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. 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.

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