French Lyonnaise Potatoes
Golden, buttery, and whispering with caramelized onion goodness, these French Lyonnaise Potatoes are pure comfort on a plate. Made with simple staples like Yukon Gold or Russet potatoes, onion, and a hint of thyme, this classic French side transforms humble ingredients into something deeply cozy—perfect for weeknights or special dinners.
4
servings
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.
Notes
For extra flavor, add a clove or two of minced garlic during the last minute of onion cooking. No thyme? Use a little rosemary or sage. For a richer finish, sprinkle freshly grated Gruyère or Parmesan before serving. Store leftovers in the fridge for up to 4 days; reheat in a skillet for best results.
Nutrition
Calories: 255kcal | Carbohydrates: 39g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 220mg | Potassium: 790mg | Fiber: 4g | Sugar: 4g | Vitamin A: 307IU | Vitamin C: 24mg | Calcium: 33mg | Iron: 2mg