Authentic Lyonnaise Potatoes

Course: Side Dish

Cuisine: French

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 411kcal

Author: Kris Longwell

Experience a timeless French bistro classic with these buttery, pan-fried potato rounds and deeply caramelized onions. This authentic recipe delivers the perfect balance of crisp edges and a tender, melt-in-your-mouth interior that pairs beautifully with any roast.

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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

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

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.

Nutrition