Golden, buttery, and whispering with caramelized onion goodness, these French Lyonnaise Potatoes are pure comfort on a plate. Made with Yukon Gold or Russets, onion, butter, and a hint of thyme, this side dish transforms simple ingredients into something deeply cozy and satisfying.
There’s nothing showy or fussy here—just potatoes doing what they do best: soaking up flavor, crisping gently at the edges, and pretending, for a fleeting moment, to be the star of the table (and honestly, sometimes they are).
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this French Lyonnaise Potatoes
Let’s be honest—these aren’t reinventing the wheel. But that’s exactly why they’re great. Simple, old-school, kind of rustic, and very French (in that unbothered “just toss it in butter” way).
- Golden edges with actual attitude: Every bite has crisp corners and a tender inside, like a potato with a crusty little agenda.
- Caramelized onions for days: You’ll want to eat these with a fork straight from the skillet—no judgement.
- Minimal ingredients, major payoff: Just a handful of staples, and voilà, you’ve got something rich and taste-bud-hugging.
- Works any night, fancy or not: Serve with something roasted or grilled, or just eat them alone with whatever’s lounging in the fridge.
- Surprisingly flexible: You can tweak things easily based on what you’ve got—thyme is great, but rosemary plays nice too.
Ingredient Notes
Not a long ingredient list, but don’t skim—each one pulls their weight.
- Yukon Gold or Russet potatoes: Yukon gives you creamy centers with golden edges; Russets get crispier but can fall apart faster. Either way, slice about ¼-inch thick for the best texture.
- Unsalted butter: Adds that deep, nutty richness. Use unsalted so you can control seasoning (and yes, use all 4 tablespoons—no skimping).
- Olive oil: Balances the butter so it doesn’t burn while you’re crisping the potatoes. Go for a basic olive oil, nothing too peppery.
- Yellow onions: Caramelize like a dream. Sliced thin so they melt into sweet little golden strands.
- Salt and freshly ground black pepper: Season gently at every step. A couple pinches go a long way.
- Thyme (fresh or dried): Adds that subtle earthy note that makes your kitchen smell like you know what you’re doing.
- Chicken or vegetable stock (optional): A splash helps loosen things if it gets dry. Totally skip it if you’re happy with your texture.
- Fresh parsley: Brightens up the whole skillet at the very end. Looks like a flourish, tastes like a reset button.
How To Make This French Lyonnaise Potatoes
Alright, grab a big skillet (heavier is better), and let’s make the kitchen smell like someone somewhere really knows how to cook.
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Parboil the potatoes: Place your sliced potatoes in a big ol’ pot, cover them with cold water, and salt it like you’re seasoning soup. Bring everything up to a boil, then simmer just until the potatoes are just barely tender, about 5 to 7 minutes. Drain and let them cool slightly so they don’t fall apart later.
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Caramelize the onions: In your skillet, melt half the butter and olive oil (so, 2 tablespoons butter and 1 tablespoon oil). Add your thin onion slices and stir occasionally over medium heat for 15 to 20 minutes. Be patient; deep golden color means deep flavor. Salt them slightly just before they’re done, then scoot the onions out of the pan and set them aside for now.
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Crisp the potatoes: In the same skillet (don’t you dare clean it), add the rest of the butter and oil. Lay the par-cooked potato slices in a single layer. Do this in batches if needed. Let them sizzle for about 5 to 7 minutes per side, turning gently once golden and crisp-tipped. Season with salt, pepper, and thyme while they cook.
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Combine everything: Once the potatoes are done, gently return all the slices to the pan with the caramelized onions. Toss carefully to avoid breaking them. If it’s looking a little dry, add that splash of chicken or veggie stock. Taste and adjust the seasoning—maybe another hit of pepper.
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Finish and serve: Sprinkle with chopped parsley and serve right away, while everything’s still steamy and those crispy edges are doing their thing.
Storage Options
Okay, so say you somehow don’t eat the entire skillet (respect). Here’s how to keep the leftovers working for you.
Pop the cooled French Lyonnaise Potatoes into an airtight container and stash them in the fridge. They’ll keep well for about 3 to 4 days, though the crisp edges will soften a bit overnight. That’s life. Still good.
Reheat them in a skillet over medium heat with a little butter or oil to revive that golden crust. Microwaving is faster, but won’t give you the crispy bits. I’ve been known to throw them under the broiler too—it wakes them up with minimal effort.
Now, freezing? Meh. Technically you can, but the texture takes a hit. The potatoes get a little mealy. If you’re okay with that, freeze them in a single layer first, then transfer to a sealed bag. Reheat straight from frozen in the oven or skillet, no need to thaw.
Variations and Substitutions
These are pretty classic, but that doesn’t mean you can’t get a little wild (or just lazy, same thing).
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Sweet potatoes: For a twist, swap in sweet potatoes. They won’t crisp quite the same, but they’ll bring a beautiful caramel flavor and color.
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Red onions instead of yellow: A little sharper, a little fancier-looking. They still caramelize well, just give them a few extra minutes.
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Add garlic: Toss in a minced clove or two during the last couple minutes of onion cooking. It’ll mellow into something lovely.
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Herb switcharoo: No thyme? Try rosemary or sage. Just go light—some herbs like to yell.
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Add cheese (who’s stopping you?): Toss in a handful of grated Gruyère or Parmesan right before serving. Not traditional, but very right.
What to Serve with French Lyonnaise Potatoes
These play well with pretty much any protein, but here’s what absolutely sings next to them.
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A simple roast chicken or seared steak: The buttery potato vibe loves a little jus or pan sauce soaking in around the edges. You can elevate the pairing with something like this pan seared salmon with pomegranate reduction, especially if you’re feeling fancy-ish.
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Sausages or pork chops: Lyonnaise potatoes were basically designed to cuddle up next to sizzling meat, especially anything porky or spiced.
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Fish with bright greens: Pair these potatoes with pan-seared cod and rainbow chard for a full-on bistro plate. The balance of rich and fresh totally works.
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Eggs and brunch things: Yep, we’re going rogue. These potatoes are wonderful with a poached egg on top, maybe some crispy bacon, and a mimosa on standby.
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Just a fork and cold wine: Not a meal, but I have absolutely done this standing at the counter. Zero regrets.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make these ahead of time?
Yes, you can parboil the potatoes and even caramelize the onions a day ahead. Then stash them separately in the fridge. When you’re ready to serve, crisp everything fresh in the skillet. This way you keep the textures right where they should be, instead of ending up with a soft pile of yesterday’s leftovers trying to pretend it’s still fancy.
Why are my potatoes breaking apart when I flip them?
This usually happens if they were boiled too long or still piping hot when you fried them. Let the potatoes cool a bit after parboiling—that helps them hold their shape. Also, use a gentle hand with that spatula. No roughhousing. A flexible fish spatula works wonders here.
What’s the best potato variety for this dish?
Yukon Golds strike the best balance between creamy interiors and structure that holds during cooking. Russets are crispier but more fragile. If you’re grocery shopping and only one’s available, go for whichever looks freshest and isn’t green or sprouting. Avoid waxy types like red potatoes—they don’t get the same texture.
What if I don’t have fresh herbs?
No biggie. Dried thyme (or dried rosemary in a smaller pinch) works fine. Just use about half as much, since dried herbs are more concentrated. You can also skip them entirely if you’re working with barebones pantry stock—these potatoes can still taste amazing seasoned with just salt and pepper.
French Lyonnaise Potatoes
Ingredients
Lyonnaise Potatoes
- 2 pounds (900 g) Yukon Gold or Russet potatoes about 4 large, sliced into 1/4-inch rounds
- 2 large yellow onions peeled, halved and thinly sliced
- 4 tablespoons (56 g) unsalted butter divided
- 2 tablespoons (30 ml) olive oil divided
- salt and freshly ground black pepper to taste
- 1 teaspoon (1 tsp) thyme fresh (or 1/2 teaspoon dried)
- 1/4 cup (60 ml) chicken or vegetable stock optional, as needed to moisten
- 2 tablespoons (8 g) fresh parsley chopped, for garnish
Equipment
- Large skillet
- Large pot
- Colander
- Knife
- Cutting board
Instructions
- Parboil the potatoes: Place sliced potatoes in a large pot, cover with cold water, and season generously with salt. Bring to a boil, then simmer until just barely tender, about 5–7 minutes. Drain and let cool slightly.
- Caramelize the onions: In a large skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add sliced onions and cook, stirring occasionally, until golden and caramelized, about 15–20 minutes. Season with a pinch of salt near the end. Remove onions from the pan and set aside.
- Crisp the potatoes: In the same skillet, add remaining 2 tablespoons butter and 1 tablespoon olive oil. Add parboiled potato slices in a single layer (work in batches if needed). Cook 5–7 minutes per side, until golden and crisp at the edges. Season each batch with salt, pepper, and thyme as they cook.
- Combine potatoes & onions: Return all potatoes and caramelized onions to skillet. Toss gently to combine. If pan is dry, add a splash of stock to loosen. Taste and adjust seasoning if needed.
- Finish & serve: Sprinkle with chopped parsley and serve hot, while edges are still crisp.
