Lyonnaise Potatoes, named after the French city of Lyon, are pan-fried sliced potatoes with plenty of flavor and texture. This classic French side dish combines crispy fried potatoes, which remain creamy inside, with caramelized onions, butter, and parsley. Lyonnaise Potatoes are delicious served with tons of main courses, special enough to serve at holiday meals and simple enough to prepare during busy weeknights too.
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The French city of Lyon is famous for its rich gastronomy and this recipe for Lyonnaise Potatoes is the perfect example of a classic, regional side dish. Potatoes, onions, butter, and herbs combine to create an obviously comforting, as well as extremely versatile dish. Just about everyone loves a perfectly cooked potato.
You can really dress this French side dish up or down, depending on how you serve it. For special occasions and holidays, Lyonnaise Potatoes would be a wonderful accompaniment to decadent main courses such as roast beef, fish or pork tenderloin. These crispy potatoes also pair perfectly with a Lyonnaise Salad for a quick, light meal with maximum flavor.
Lyonnaise Potatoes are extremely easy to make, however they do require a bit of patience as you pan fry them in batches to ensure superior crispiness. Try this recipe during a weeknight when you are short on time, but craving ultimate flavor, texture, and comfort – hopefully, you will be delighted with your results.
Why This Recipe Works
Just a few simple ingredients combine to create this incredibly flavorful and comforting dish. The recipe is straightforward and easy to follow, which is of great importance during busy weeknights and holidays.
The contrast of crispy edges and creamy centers make these potatoes irresistible to eat. Just be sure to pat your potatoes dry before frying them.
This classic side dish can be served with a huge variety of main dishes. Crispy, fried Lyonnaise Potatoes and Onions would be a delectable accompaniment to my Spicy Beef Sliders, Creamy Chicken Diane, and Parmesan Crusted Turkey Cutlets.
How To Make Lyonnaise Potatoes
Ingredients
- Russet Potatoes: or Yukon Gold
- Onion: traditionally, the onion is cut into slices.
- Butter: you can use any fat that you prefer. Butter is used in the classic recipe, but you can also use coconut oil, olive oil or avocado oil, if preferred. Duck fat is also amazing for frying potatoes, should you be able to get your hands on some.
- Fresh Parsley
- Salt and Pepper
Prep!
Peel and cut the potatoes into 1/4-inch thick slices. Try to cut the potatoes as close to the same size as possible to ensure more even cooking.
Thinly slice the onion and mince the parsley.
Create!
Place potatoes in a large pot of cold, salted water. Be sure that the water is about 2 inches above the potatoes. Bring to a boil and cook for just 2-3 minutes. The potatoes should still be firm. Drain and leave in the colander to cool and air-dry while you cook the onions.
Chef’s Tip: while there are other methods of par cooking potatoes, the most reliable is to boil them.
Add 1 tablespoon butter to a large skillet over medium heat. Once melted, add the onions and cook, stirring frequently, until caramelized, about 10-12 minutes. Remove to a plate.
Add half of the remaining butter to the skillet. Once the butter is very hot, but not smoking, place potatoes in the pan so that are not overlapped (you will need to work in batches) and season with salt and pepper. Cook until golden brown, about 3-4 minutes, then flip and repeat on the other side. Remove to a plate and repeat with the remaining butter and potatoes.
Return all of the potatoes and the onion to the pan and cook 1-2 minutes to warm though.
Present!
Transfer to a serving dish and garnish with fresh parsley. Serve immediately.
Tips and Techniques
- Cut the potatoes as close to the same size as possible to ensure more even cooking.
- To avoid soggy potatoes, ensure the potatoes are dry and the butter is very hot, but not smoking, before adding them to the pan.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-5 days. To reheat, spread the potatoes out on a sheet pan and cook in the oven for approximately 5 minutes at 400°F.
FAQ’s
What Are The Best Potatoes For Frying?
The best potatoes for frying are Russet or Yukon Gold potatoes.
Should You Dry Potatoes Before Frying Them?
Yes, you should allow your potatoes to air dry before cooking or pat them dry with paper towels. Adding wet potatoes to a pan of hot oil will lower the temperature of the oil. This will cause the potatoes to take longer to cook, soak up more of the oil and lead to soggy potatoes.
How Do You Fry Potatoes Without Them Getting Soggy?
To avoid soggy fried potatoes, ensure that the potatoes are not wet before adding them to the pan and that the oil is very hot, but not smoking.
More Potato Side Dish Recipes
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Lyonnaise Potatoes
Ingredients
- 2 pounds Russet potatoes (peeled and cut into 1/4-inch thick slices)
- 1 small onion (sliced thin or finely diced)
- 6 tablespoons butter (divided)
- salt (to taste)
- pepper (to taste)
- 1/4 cup fresh parsley (minced)
Instructions
- Place potatoes in a large pot of cold, salted water. Be sure that the water is about 2 inches above the potatoes. Bring to a boil and cook for just 2-3 minutes. The potatoes should still be firm. Drain and leave in the colander to cool and air-dry while you cook the onions.
- Add 1 tablespoon butter to a large skillet over medium heat. Once melted, add the onions and cook, stirring frequently, until caramelized, about 10-12 minutes. Remove to a plate.
- Add half of the remaining butter to the skillet. Once the butter is very hot, but not smoking, place potatoes in the pan so that are not overlapped (you will need to work in batches) and season with salt and pepper. Cook until golden brown, about 3-4 minutes, then flip and repeat on the other side. Remove to a plate and repeat with the remaining butter and potatoes.
- Return all of the potatoes and the onion to the pan and cook 1-2 minutes to warm though.
- Transfer to a serving dish and garnish with fresh parsley. Serve immediately.
Notes
Tips and Techniques
- Cut the potatoes as close to the same size as possible to ensure more even cooking.
- To avoid soggy potatoes, ensure the potatoes are dry and the butter is very hot, but not smoking, before adding them to the pan.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-5 days. To reheat, spread the potatoes out on a sheet pan and cook in the oven for approximately 5 minutes at 400°F.
