Lyonnaise Potatoes: A French Classic

Discover the mouthwatering magic of Lyonnaise potatoes, a beloved French side dish that marries crispy pan-fried potatoes with caramelized onions. This simple yet sophisticated recipe will transport your taste buds straight to Lyon!

Lyonnaise potatoes, or pommes Lyonnaise, showcase the beautiful simplicity of French cuisine. Crispy on the outside, tender on the inside, and infused with the rich flavors of butter and onion, this dish is a true crowd-pleaser. Whether you’re serving it alongside a juicy steak or enjoying it as a hearty vegetarian main, Lyonnaise potatoes are sure to become a staple in your culinary repertoire.

The secret to perfect Lyonnaise potatoes lies in the choice of potatoes and the cooking technique. Yukon Gold potatoes are the star of this dish, offering a buttery flavor and creamy texture that crisps up beautifully when pan-fried. The unique par-cooking method ensures that your potatoes are perfectly seasoned and maintain their shape throughout the cooking process.

Lyonnaise Potatoes

Ingredients

• 1 1/2 pounds (680g) Yukon Gold potatoes (about 4 medium potatoes), peeled and cut into 1/4-inch-thick rounds
• 2 tablespoons (18g) Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume or the same weight
• 2 tablespoons (30ml) distilled white vinegar
• 5 tablespoons (75g) melted homemade or store-bought clarified butter, divided
• 1 large sweet onion (8 ounces; 225g), thinly sliced
• Freshly ground black pepper
• Finely chopped flat-leaf parsley leaves and tender stems, for garnish

Directions

1. Start by preparing the potatoes. In a large pot, cover the potato slices with 1 inch of cold water (about 2 quarts; 1.9L). Add salt and vinegar to the water. Bring the pot to a boil over high heat, then reduce to maintain a simmer. Cook the potatoes for about 4 minutes, until they’re barely tender and offer some resistance when poked with a paring knife. Drain the potatoes and set them aside.
2. While the potatoes are cooking, prepare the onions. Heat 1 tablespoon (15g) of clarified butter in a 12-inch cast iron skillet, nonstick skillet, or stainless-steel sauté pan over medium-high heat until it shimmers. Add the sliced onion, season lightly with salt, and cook for about 10 minutes, stirring occasionally, until the onions are lightly browned and softened. Add 1 tablespoon (15ml) of water to the skillet and scrape up any browned bits from the bottom. Transfer the cooked onions to a medium heatproof bowl and set aside.
3. Now it’s time to fry the potatoes. Add 2 tablespoons (30g) of clarified butter to the now-empty skillet and heat over medium-high heat until shimmering. Arrange half of the drained potatoes in a single even layer in the skillet. Let them cook undisturbed for about 3 minutes, until golden brown on the bottom. Using an offset or thin metal spatula, carefully flip the potatoes and continue cooking for another 3 minutes, until they’re completely tender and golden brown on both sides. Transfer the cooked potatoes to the bowl with the onions and set aside.
4. Repeat the frying process with the remaining 2 tablespoons (30g) of clarified butter and the rest of the potatoes.
5. Once all the potatoes are crispy and golden, it’s time to bring everything together. Return the reserved potatoes and onions to the skillet, gently toss to combine, and cook for about 1 minute to heat through. Season with salt and pepper to taste, adjusting the flavors to your liking.
6. Transfer your beautiful Lyonnaise potatoes to a serving bowl, sprinkle generously with fresh parsley, and serve immediately. Enjoy the crispy, buttery goodness of this classic French dish!

Make-Ahead and Storage

Lyonnaise potatoes are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in the microwave before serving. While they may lose some of their initial crispiness, they’ll still be delicious!