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Lyonnaise Potatoes Recipe

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3.9 from 9 reviews

Classic Lyonnaise potatoes feature tender Yukon Gold or Russet potatoes sliced and pan-cooked to golden perfection with caramelized onions, butter, olive oil, and fresh thyme. This elegant and flavorful side dish pairs wonderfully with roasted meats, poultry, or fish, delivering a perfect balance of crispy texture and rich, savory flavors.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Potatoes

  • 2 pounds Yukon Gold or Russet potatoes, peeled and sliced 1/4-inch thick

Cooking Fats

  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil, divided

Vegetables and Herbs

  • 2 large yellow onions, thinly sliced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Seasonings and Liquids

  • Salt and freshly ground black pepper, to taste
  • 1/4 cup chicken or vegetable stock (optional, for moisture, if needed)

Instructions

  1. Parboil the Potatoes: Place the sliced potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce the heat to a simmer for 5-7 minutes until the potatoes are just tender but not fully cooked. Drain and let cool slightly.
  2. Caramelize the Onions: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes or until golden brown and caramelized. Season with a pinch of salt and set aside.
  3. Cook the Potatoes: In the same skillet, heat the remaining 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the par-cooked potatoes in a single layer, working in batches if needed. Season with salt, pepper, and thyme. Cook for 5-7 minutes per side, flipping gently, until golden and slightly crispy. Transfer each batch to a plate.
  4. Combine Potatoes and Onions: Once all potatoes are cooked, return them to the skillet with the caramelized onions. Gently toss to combine. If the mixture seems dry, add a splash of chicken or vegetable stock to moisten. Adjust seasoning with additional salt and pepper as desired.
  5. Garnish and Serve: Sprinkle fresh chopped parsley over the potatoes for a bright finishing touch. Serve immediately as a delicious side dish alongside roasted meats, fish, or poultry.

Notes

  • Parboiling the potatoes ensures they cook evenly and develop a creamy interior while still crisping up beautifully when pan-fried.
  • For a vegetarian version, use vegetable stock or omit the stock entirely.
  • Adjust the amount of butter and oil according to preference to control richness and crispiness.
  • Fresh thyme is preferred for best flavor, but dried thyme works as a substitute.
  • Use a heavy-bottomed skillet for more even heat distribution and better browning.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Frying
  • Cuisine: French

Find it online: https://cozykitchenbymaya.com/lyonnaise-potatoes-recipe/