Bring the taste of a French bistro to your kitchen with these Authentic Lyonnaise Potatoes, where buttery, pan-fried spuds meet deeply caramelized onions. This versatile side is the perfect accompaniment to a succulent French Roast Chicken or even a classic plate of steak frites (substitute Lyonnaise potatoes for the shoestring fries!)
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🥔 The Ingredients
This recipe transforms a handful of simple, high-quality kitchen staples into a sophisticated side dish that perfectly balances rich, buttery flavors with a bright, herbaceous finish. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Yukon Gold Potatoes: These are the gold standard for this dish because their waxy texture holds its shape during frying while maintaining a buttery interior. If you can’t find them, red potatoes or “all-purpose” yellow potatoes are great substitutes; avoid Russets, as they are too starchy and will crumble in the pan.
- Yellow Onions: These provide the classic, deep sweetness when caramelized. You can substitute white onions for a sharper bite or large shallots for a more delicate, gourmet flavor.
- Unsalted Butter: Using unsalted butter allows you to control the seasoning perfectly. If you only have salted butter on hand, reduce the amount of added salt later in the recipe.
- Extra-Virgin Olive Oil: Mixing oil with butter raises the smoke point, which prevents the butter from burning while the potatoes crisp up. For an even higher smoke point, you can substitute with avocado or grapeseed oil.
- Italian Parsley: Flat-leaf Italian parsley adds a necessary bright, fresh finish to cut through the richness of the butter. If you don’t have parsley, fresh chives, or a sprinkle of fresh thyme are excellent herbal alternatives.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips and Tricks for Perfect Lyonnaise Potatoes
- Chill Before Slicing: For the cleanest, most uniform rounds, let your parboiled potatoes cool completely (or even refrigerate them for an hour) before slicing. This helps the starches set, preventing the slices from crumbling in the pan.
- Don’t Crowd the Pan: If the potatoes are piled on top of each other, they will steam instead of fry. Work in batches if necessary to ensure every slice has direct contact with the hot oil and butter.
- The “No-Stir” Rule: Once you place the potatoes in the hot fat, leave them alone for at least 3–4 minutes. Constant stirring prevents that beautiful “shatter-crisp” crust from forming.
- Low and Slow for Onions: True caramelization takes time. Don’t rush the onions on high heat; cooking them slowly over medium-low heat is what coaxes out the natural sugars that balance the salty, savory flavor of potatoes.
- Clarified Butter Upgrade: For an even more elevated experience, consider using clarified butter (ghee). It has a much higher smoke point than regular butter, allowing you to get the potatoes even crispier without the milk solids burning.
👩🏼🍳 How to Make Authentic Lyonnaise Potatoes
- Step 1: Place the potatoes in cool water and bring to a boil. Simmer for 10 to 12 minutes. Drain and let cool.
- Step 2: Peel the skin away from the potatoes, then cut them into ¼-inch slices.
- Step 3: Sauté the onions until very soft and lightly caramelized (about 15 minutes). Remove them from the pan and set aside.
- Step 4: Melt three tablespoons of the unsalted butter over medium heat and add the potatoes in a single row (you may need to work in batches). Cook, untouched, until lightly browned, and then flip. Salt and pepper to taste.
- Step 5: Add the cooked onions and gently toss to combine.
- Step 6: Garnish with chopped Italian parsley and serve immediately. .
Expert Tip: The Power of the Chill
For the absolute crispiest results, parboil your potatoes a full day in advance and let them chill in the refrigerator uncovered overnight. This process, known as starch retrogradation, allows the surface of the potato to dry out and the internal starches to firm up, ensuring that when they hit the hot fat, they develop a shatter-crisp, golden crust that stays crunchy even after being tossed with the buttery caramelized onions.
🍽️ How to Serve
- The Ultimate French Feast: For a truly traditional meal, serve these alongside a succulent French Roast Chicken or as the classic “frites” alternative for Steak Frites. The potatoes are perfect for soaking up pan juices and red wine reductions.
- A Holiday Showstopper: Replace your traditional mashed potatoes with this elegant dish at your next Thanksgiving or Christmas dinner. They provide a beautiful golden pop of color and a sophisticated texture that pairs perfectly with roast turkey, prime rib, or leg of lamb.
- Elevated Bistro Brunch: Turn your leftovers (if you have any!) into a gourmet breakfast by topping a warm pile of potatoes and onions with a poached or fried egg. The runny yolk creates a rich sauce that complements the crispy potato edges beautifully.
- Serve Warm: These potatoes are best served immediately while the crust is at its peak crunch. If you are serving a crowd, transfer them to a pre-warmed ceramic platter or serve them directly out of a seasoned cast-iron skillet for a rustic, “farm-to-table” aesthetic.
- The Final Garnish: Just before serving, add a final sprinkle of flaky sea salt and a fresh handful of chopped Italian parsley. For a bright, acidic “pop” that cuts through the buttery richness, offer a small cruet of Sherry vinegar or high-quality balsamic on the side.
🙋🏽♂️ Frequently Asked Questions
Yukon Golds are the ideal choice because their waxy texture holds up well during the boiling and frying process, resulting in a creamy interior and a perfectly crispy exterior. Avoid starchy varieties like Russets, as they tend to crumble and lose their shape in the pan.
Yes, you can parboil and slice them up to 24 hours in advance. Store the slices in an airtight container in the refrigerator and simply fry them with the onions just before serving to ensure the best possible texture and crunch.
This usually happens if the skillet isn’t hot enough or if the starch wasn’t properly set. Boiling them whole and letting them cool completely before slicing creates a firmer surface that resists sticking and helps develop that signature golden crust.
The secret is to use a combination of butter and oil in a heavy skillet and to avoid stirring too frequently. Let the slices sit undisturbed in the hot fat for several minutes until a deep, crunchy layer forms before flipping them
🇫🇷 More Classic French Bistro Recipes
Ready to make the best potatoes this side of Lyon, France? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Authentic Lyonnaise Potatoes
Video
Equipment
- 1 large sturdy skillet (12" or larger) cast-iron or carbon steel
Ingredients
- 2½ lbs Yukon gold potatoes
- 4 tablespoon unsalted butter divided
- 2 tablespoon extra-virgin olive oil divided
- 2 large yellow onions thinly sliced into half-moons
- salt and pepper
- 2 tablespoon Italian parsley chopped
Instructions
- Place the whole, unpeeled potatoes in a large pot of cool water. Bring the water to a boil, then reduce it to a simmer. Cook for about 10 to 12 minutes.2½ lbs Yukon gold potatoes
- Drain the potatoes and let them cool. Use your fingers to peel the skins off (they should come off easily). Cut them into ¼-inch slices. Set aside.
- In a large skillet, melt 1 tbps of the butter with 1 tablespoon of extra-virgin olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 15 to 20 minutes until they are very soft, reduced, and starting to brown. Remove them from the pan and set aside.4 tablespoon unsalted butter, 2 tablespoon extra-virgin olive oil, 2 large yellow onions
- Add the remaining 3 tablespoon of butter and 1 tablespoon oil over medium-high heat. Once the butter is foaming, add the potatoes in a single layer (you'll probably need to do this in a couple of batches). Fry for about 5 minutes per side, gently scooting them around in the pan for even browning. Once the undersides are toasty and browned in spots, flip them over and fry for another 5 minutes. You may need to add another 1 to 2 tablespoon of butter.
- Season with a healthy pinch of salt and pepper and add half of the sautéed onions. Add the rest of the potatoes (if you prepared them in batches), lightly season them with salt and pepper, and then add the rest of the onions. Toss gently and let them heat through for about 1 to 2 minutes.salt and pepper
- Remove from heat, garnish with the chopped parsley, and serve at once.2 tablespoon Italian parsley
Notes
- Potato Choice: Yukon Gold potatoes are highly recommended for their buttery flavor and ability to hold their shape. Avoid starchy Russet potatoes, which tend to crumble and turn “mealy” during the pan-frying process.
- The “Boil Whole” Secret: For the cleanest slices and the crispiest edges, always boil the potatoes whole and unpeeled. Slicing them after they have cooled prevents excess starch release, which is the primary reason potatoes stick to the pan.
- Don’t Crowd the Pan: To achieve a shatter-crisp golden crust, fry the potato slices in a single layer. If your skillet is small, work in batches to ensure the potatoes fry rather than steam.
- Skillet Selection: A well-seasoned cast-iron or carbon steel skillet is the best tool for this recipe. These pans provide the superior heat retention and natural non-stick surface needed for a perfect, even sear.
- Make-Ahead Tip: You can parboil and slice the potatoes up to 24 hours in advance. Store them in an airtight container in the refrigerator; chilled potatoes actually fry up even crispier than room-temperature ones!
- The Onion Technique: Always cook the onions first and set them aside. Adding them back at the very end prevents them from burning while you are waiting for the potatoes to reach their peak crispiness.
Wesley says
Potato Perfection! It’s hard to believe with so few ingredients, they taste as good as they do. These will definitely step-up your boring potato side dish.