Lyonnaise Potatoes

4.50 from 2 votes

Lyonnaise Potatoes

Lyonnaise Potatoes feature thinly sliced russet potatoes and sweet onions, caramelized to perfection and seasoned with fresh parsley. This dish delivers a crispy exterior and a soft, flavorful interior, making it a superb addition to any meal.

Prep Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: French

Keyword: lyonnaise potatoes, potato side dish

Servings:

Calories: 447kcal

Author: Joanna Cismaru

Equipment

All-Clad Hard Anodized Nonstick Fry Pan Set 2

Ingredients

3 pounds russet potatoes
1 large onion thinly sliced
4 tablespoons unsalted butter divided
2 tablespoons extra virgin olive oil
2 tablespoons fresh parsley chopped
salt and pepper to taste

US Customary - Metric

Instructions

Peel the potatoes and slice them into ¼-inch thick rounds. Place the potato slices in a pot of salted water, bring to a boil, and cook until they are just tender but still hold their shape, about 5 minutes. Drain well and set aside.
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the sliced onion and cook, stirring occasionally, until they are soft and caramelized, about 15-20 minutes. Remove the onions from the skillet and set aside.
In the same skillet, heat the remaining 2 tablespoons of butter and the olive oil over medium-high heat. Add the cooked potato slices in a single layer, and cook until they are golden brown on both sides, about 5 minutes per side. You might need to do this in batches. Once one batch is done, remove the cooked potatoes and set them aside while you cook the remaining slices.
Once all the potatoes are cooked, you can return them all to the pan together with the caramelized onions, and mix gently with the potatoes. Season with salt and pepper to taste, and sprinkle with the chopped fresh parsley.

Notes

Ensure your skillet is hot before adding potatoes to achieve a perfect golden crisp.
If the potatoes start to brown too quickly, reduce the heat to avoid burning while ensuring they cook through.

Nutrition