Here’s a classic Lyonnaise Potatoes recipe 🥔🧅 — crispy, buttery, and full of caramelized onion flavor. Perfect as a side for breakfast, brunch, or dinner.
🥘 Ingredients (Serves 4)
- 2 lbs (900 g) potatoes (Yukon Gold or Russet), peeled and thinly sliced
- 2 medium onions, thinly sliced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
🥄 Instructions
- Parboil the potatoes:
- Place sliced potatoes in a pot of cold, salted water.
- Bring to a boil and simmer 5–7 minutes until just tender but not falling apart.
- Drain and pat dry with paper towels.
- Cook the onions:
- In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat.
- Add onions and a pinch of salt.
- Sauté 8–10 minutes until golden brown and caramelized.
- Remove onions from the pan and set aside.
- Fry the potatoes:
- In the same skillet, add remaining butter and oil.
- Spread potatoes in a single layer (work in batches if needed).
- Fry over medium heat 10–15 minutes, turning occasionally, until golden and crispy.
- Combine potatoes and onions:
- Return caramelized onions to the skillet with potatoes.
- Toss gently and cook 2–3 minutes to meld flavors.
- Season with salt and pepper to taste.
- Serve:
- Transfer to a serving dish and sprinkle with chopped parsley.
- Serve hot as a side to steak, chicken, or eggs.
💡 Tips:
- For extra crispiness, let the potatoes sit undisturbed for a few minutes before flipping.
- You can use a mix of butter and duck fat for richer flavor.
- Lyonnaise potatoes are best eaten fresh, but leftovers can be reheated in a skillet to crisp them up again.
If you like, I can also give a sheet pan version that’s easier and requires less hands-on time.
