Caramelized Onion Potatoes

These Lyonnaise Potatoes are a timeless French classic, celebrated for their golden-crisp exterior and irresistibly tender interior. Parboiled to perfection and then pan-fried in rich butter with sweet, caramelized onions, they offer a depth of flavor and texture that makes them an unparalleled side dish, truly the best since French fries!

Elevate your meal by serving this exquisite potato dish alongside gourmet entrees. It perfectly complements my French Onion Roasted Chicken, with its savory notes, or the delicate flavors of Chicken Francese for a truly memorable dining experience. The rich, savory profile of the potatoes forms an ideal counterpoint to these main courses, creating a harmonious and satisfying meal.

French cuisine is renowned for its culinary brilliance, and among its many treasures, the humble potato finds extraordinary expression in dishes like Lyonnaise Potatoes. Hailing from Lyon, the gastronomic heart of France, these pan-fried potato slices are a testament to how simple ingredients can transform into something truly spectacular with the right technique. Unlike common fries, Lyonnaise potatoes offer a sophisticated blend of textures and flavors – a crisp, golden crust giving way to a soft, fluffy center, all infused with the aromatic sweetness of sautéed onions and the richness of butter. While the recipe involves a few distinct steps, each contributes to the final, mouth-watering result, making the entire process an incredibly rewarding culinary journey.

What are Lyonnaise Potatoes? A French Culinary Gem

Lyonnaise potatoes are a classic French side dish, originating from Lyon, a city celebrated for its rich culinary traditions. The dish features thinly sliced, parboiled potatoes that are then pan-fried in butter or a combination of butter and oil until they achieve a beautiful golden-brown crispness. What truly distinguishes Lyonnaise potatoes is the inclusion of finely sliced or chopped onions, which are caramelized alongside the potatoes, adding a layer of sweet, savory depth and an irresistible aroma. The name “Lyonnaise” directly translates to “from Lyon,” emphasizing its regional heritage and authentic French character. This dish stands as a testament to the French philosophy of transforming simple, high-quality ingredients into dishes of profound flavor and texture, making it a beloved accompaniment to a wide range of main courses, from roasted meats to delicate fish.

Why You’ll Love This Lyonnaise Potato Recipe

• Unforgettable Flavor: The combination of starchy potatoes, sweet caramelized onions, and rich butter creates a deeply satisfying and complex flavor profile that is both comforting and sophisticated.
• Crispy Perfection: With our two-step cooking method – parboiling followed by pan-frying – you’ll achieve an enviable crispy exterior that gives way to a tender, fluffy interior.
• Versatile Side Dish: These potatoes are incredibly adaptable, pairing beautifully with everything from a simple weeknight roast chicken to an elegant steak dinner.
• Authentic French Experience: Bring a taste of traditional French bistro cooking into your home with this classic recipe, impressing your family and guests.
• Simple Ingredients, Stunning Results: Using common pantry staples, you can create a dish that feels incredibly gourmet with minimal fuss.

Essential Ingredients for Authentic Lyonnaise Potatoes

Crafting perfect Lyonnaise Potatoes begins with selecting the right ingredients. Each component plays a vital role in achieving that signature crispy texture and rich flavor. Here’s a breakdown of what you’ll need and why:

• Potatoes: For this recipe, starchy potatoes are your best friend. I specifically recommend Russet potatoes (also known as Idaho potatoes) because their high starch content contributes to a wonderfully fluffy interior once cooked, and their slightly rough texture crisps up beautifully in the pan. Other good choices include Maris Piper or King Edward potatoes. Avoid waxy varieties like new potatoes, as they tend to hold their shape too well and won’t achieve the desired crispness or fluffy texture.
• Onion: A medium yellow onion is ideal for its balanced sweetness and sharp flavor, which mellows beautifully as it caramelizes. You can also experiment with Vidalia or other sweet onions for a milder flavor, or shallots for a more delicate, gourmet touch. The key is to slice them thinly so they cook evenly and become deeply golden alongside the potatoes.
• Garlic: Fresh minced garlic is absolutely non-negotiable for its pungent aroma and robust flavor. Garlic powder simply won’t deliver the same fresh, aromatic punch that elevates this dish. Mince it finely so it distributes evenly and doesn’t overpower the other flavors.
• Butter: Unsalted butter is preferred, as it allows you to control the overall saltiness of the dish. Butter is crucial for imparting that rich, nutty flavor and helping to achieve the golden-brown crust that defines Lyonnaise potatoes. Its milk solids brown beautifully, adding depth.
• Oil: Pairing butter with a neutral-flavored oil, such as vegetable oil (canola or sunflower oil work well), is essential. Butter has a lower smoke point, meaning it can burn quickly. By combining it with oil, you raise the overall smoke point, allowing you to fry the potatoes at a higher temperature without burning the butter, ensuring maximum crispness and flavor. Olive oil can also be used, but choose a light variety to avoid overpowering the delicate potato and onion flavors.
• Salt and Black Pepper: Simple seasonings are all that’s needed to enhance the natural flavors of the potatoes and onions. Adjust to taste.
• Fresh Parsley (for garnish): A sprinkle of fresh chopped parsley at the end adds a pop of color and a fresh, herbaceous note that brightens the entire dish.

Mastering the Art of Lyonnaise Potatoes: Step-by-Step Guide

Creating these perfectly crispy and flavorful Lyonnaise Potatoes is a straightforward process once you understand the key techniques. Follow these detailed steps to achieve a truly authentic and delicious result:

1. Prepare the Potatoes: Begin by thoroughly peeling your Russet potatoes. Once peeled, slice them into uniform rounds, approximately ⅛ to ¼ inch thick. Consistency in thickness is paramount here; uneven slices will cook at different rates, leading to some being burnt while others remain undercooked. A mandoline slicer can achieve the most uniform results, but a sharp knife and a steady hand work just as well.
2. Parboil for Perfection: Place the sliced potatoes in a large pot and cover them with cold water. Bring the water to a rolling boil and cook the potato slices for precisely 2 minutes. This brief parboiling step is crucial: it partially cooks the potatoes, making them tender enough to cook through quickly in the pan, while still retaining enough firmness to crisp up beautifully without becoming mushy.
3. Thoroughly Drain and Dry: Immediately after parboiling, drain the potatoes thoroughly in a colander. This step is critical! You absolutely do not want to introduce wet potatoes to hot oil, as it will cause splattering and prevent them from crisping. Let them sit in the colander over a plate for a few minutes, allowing any residual steam to escape and excess moisture to evaporate. For extra assurance, you can gently pat them dry with a clean kitchen towel or paper towels.
4. Prepare the Skillet: While your potatoes are draining, heat a large, heavy-bottomed skillet (cast iron or a good non-stick pan works best) over medium-high heat. Add half of the vegetable oil and half of the unsalted butter to the skillet. Allow the butter to melt and foam, then swirl it around to coat the bottom of the pan. The combination of oil and butter ensures a high enough smoke point for proper frying while infusing the potatoes with rich flavor.
5. Fry in Batches with Onions: Add a single layer of potato slices and a portion of the thinly sliced onions to the hot skillet. Do not overcrowd the pan! Overcrowding lowers the pan’s temperature and steams the potatoes instead of frying them, resulting in a soggy rather than crispy texture. Fry the potatoes and onions for 5-7 minutes on one side until they are golden brown and crispy.



6. Flip and Continue Frying: Using a spatula, carefully flip the potato slices and onions to cook the other side. Continue frying, turning them as needed, until all sides are beautifully golden brown and the potatoes are tender when pierced with a fork. As batches finish cooking, remove them from the pan and place them on a wire rack set over a baking sheet (or a paper towel-lined plate) to drain any excess oil and maintain crispness. Repeat this process, adding the remaining oil and butter for subsequent batches, until all potatoes are fried.
7. Incorporate Garlic: During the last batch of potatoes, or once most potatoes are fried and removed, add the minced garlic to the pan with the last portion of potatoes and onions. Sauté for just 1-2 minutes until fragrant, being careful not to burn the garlic, as burnt garlic can taste bitter. Toss it gently with the potatoes.
8. Season and Garnish: Return all the fried potatoes and onions to the skillet. Season generously with salt and freshly ground black pepper to taste. Toss everything gently to combine and ensure even seasoning.
9. Serve Immediately: Garnish with a generous sprinkle of fresh chopped parsley. Lyonnaise potatoes are best enjoyed piping hot, right off the skillet, when their exterior is at its crispiest and their interior is most tender.

Expert Tips for Making the Best Lyonnaise Potatoes

Achieving restaurant-quality Lyonnaise potatoes is all about technique and attention to detail. These expert tips will help you master this classic French dish:

• Uniform Slices are Key: The most important rule for even cooking and consistent texture is to cut your potato slices to the same thickness, ideally between ⅛ and ¼ inch. Use a mandoline for precision if you have one. If slices vary too much, some will be undercooked while others burn.
• Precise Parboiling Time: Stick to exactly 2 minutes for parboiling. This step softens the potatoes just enough for quick frying without making them mushy. If you boil them for too long, they’ll fall apart in the pan. If too short, they’ll take ages to cook and might not get fully tender.
• Dry Potatoes for Crispy Results: After parboiling and draining, ensure your potatoes are as dry as possible. Excess water creates steam, preventing crisping and potentially causing oil to splatter. Pat them thoroughly with paper towels or let them air dry in a single layer for a few minutes before frying.
• Don’t Overcrowd the Pan: This cannot be stressed enough. Frying potatoes in batches is essential. Overcrowding lowers the pan temperature, making the potatoes steam rather than fry, resulting in a soggy texture. Give each potato slice space to breathe and crisp up.
• Combine Fats for Flavor and Stability: Using a mix of butter and vegetable oil is ideal. The oil raises the smoke point, preventing the butter from burning quickly, while the butter adds incredible flavor and helps achieve that beautiful golden crust.
• Mind the Heat: Maintain medium-high heat throughout the frying process. Too low, and the potatoes won’t crisp; too high, and they’ll burn on the outside before cooking through. Adjust as needed to keep a consistent sizzle.
• Cook Onions Until Caramelized: The sweet, savory depth of Lyonnaise potatoes comes from properly caramelized onions. Cook them until they are deeply golden and soft, not just translucent.
• Add Garlic Last: Garlic burns quickly. Add minced garlic towards the end of the frying process, with the last batch of potatoes, to allow its fragrance to develop without turning bitter.
• Serve Immediately for Best Texture: Lyonnaise potatoes are at their absolute peak right after cooking, when the contrast between their crispy exterior and tender interior is most pronounced. While leftovers are still tasty, they won’t have the same fresh crispness.
• Season Generously: Potatoes absorb a lot of seasoning. Don’t be shy with salt and pepper, adding them to taste as you cook and right before serving.

Delicious Variations and Customizations

While the classic Lyonnaise potato recipe is perfect as is, you can easily adapt it to suit your taste preferences or to add an extra layer of flavor. Here are a few popular variations:

• Herbaceous Twist: Introduce fresh herbs like finely chopped rosemary or thyme alongside the onions for an earthy aroma. Chives sprinkled at the end offer a milder, oniony freshness.
• Cheesy Indulgence: For a richer dish, stir in a handful of grated Gruyere or Parmesan cheese during the last few minutes of frying, allowing it to melt and create a savory crust.
• Smoky Bacon Addition: Cook diced bacon or lardons in the skillet before adding the potatoes. Remove the crispy bacon bits, cook the potatoes in the rendered fat (reducing the butter/oil slightly), and then toss the bacon back in at the end.
• Spicy Kick: A pinch of red pepper flakes added with the garlic can introduce a subtle heat that complements the savory flavors.
• Vinegar Finish (Traditional Touch): Some traditional Lyonnaise recipes call for a splash of white wine vinegar or apple cider vinegar just before serving. This brightens the flavors and adds a tangy counterpoint to the richness of the butter and potatoes. Add it sparingly and quickly toss, as it will evaporate quickly.

Serving Suggestions: What Pairs Well with Lyonnaise Potatoes?

Lyonnaise potatoes are incredibly versatile and make an excellent accompaniment to a wide variety of main dishes. Their rich, savory, and crispy nature makes them a perfect counterpoint to many flavors and textures.

• Roasted Meats: They are a natural partner for French Onion Roasted Chicken, roast beef, pork loin, or even a simple pan-seared steak. The potatoes absorb the delicious pan juices beautifully.
• Poultry Dishes: Beyond roasted chicken, consider serving them with Chicken Francese, baked chicken thighs, or duck confit for a true French bistro experience.
• Fish: A flaky baked cod, pan-seared salmon, or delicate trout would be wonderfully complemented by the crispy potatoes.
• Eggs: For a hearty brunch or dinner, pair Lyonnaise potatoes with fried eggs, scrambled eggs, or a rich frittata.
• Hearty Stews: Serve them alongside a robust beef bourguignon or a rustic vegetable stew.

Storing and Reheating Lyonnaise Potatoes

While Lyonnaise potatoes are undoubtedly best served fresh, you can certainly store and reheat leftovers. Keep in mind that they will lose some of their initial crispness, but the flavor will remain delicious.

• Storage: Allow any leftover potatoes to cool completely to room temperature. Transfer them to an airtight container and store them in the refrigerator for up to 3-4 days.
• Reheating:
  • Skillet (Recommended): For the best results, reheat Lyonnaise potatoes in a non-stick skillet over medium heat with a small amount of butter or oil. Spread them in a single layer and cook, stirring occasionally, until heated through and re-crisped to your liking. This method helps bring back some of their original texture.
  • Oven: Spread the potatoes in a single layer on a baking sheet. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and lightly re-crisped.
  • Microwave (Least Recommended): While convenient, reheating in the microwave will make the potatoes soft and may compromise their texture. Only use this method if crispness is not a priority.

More Irresistible Side Dish Recipes

If you loved these Lyonnaise Potatoes, explore our collection of other fantastic side dishes to complement your meals:

• Candied Sweet Potatoes
• Air Fryer French Fries
• Roasted Potatoes and Carrots
• Easy Oven Roasted Potatoes
• Baked Eggplant

For even more culinary inspiration and delightful accompaniments, browse our comprehensive Side Dish category.

If you try this exceptional Lyonnaise Potatoes recipe and love it as much as we do, we’d be thrilled to see your culinary creations! Snap a photo and share it on INSTAGRAM! Don’t forget to tag me @crunchycreamysweet so I can admire your dish and leave a comment!

Lyonnaise Potatoes Recipe

Author: Anna

These Lyonnaise Potatoes are parboiled, then pan-fried in butter with onions until crispy. The best French potato side dish since fries!

Prep Time: 15 mins	Cook Time: 20 mins	Total Time: 35 mins
Course: Side Dish	Cuisine: French	Servings: 4 servings
Calories: 401 kcal

Ingredients

• 4 medium Russet potatoes
• 1 medium yellow onion, sliced thin
• 2 teaspoons minced fresh garlic
• 4 tablespoons unsalted butter
• 4 tablespoons vegetable oil
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (freshly ground, or to taste)
• Fresh parsley for garnish

Instructions

1. Peel the potatoes and slice them into uniform ⅛ to ¼ inch thick rounds.
2. Place the sliced potatoes in a pot, cover with cold water, bring to a boil, and boil for exactly 2 minutes.
3. Drain the potatoes very well in a colander. Allow them to air dry for a few minutes to remove excess moisture; you can also pat them dry with paper towels. This prevents splattering and ensures crispness.
4. Heat 2 tablespoons of vegetable oil and 2 tablespoons of unsalted butter in a large, heavy-bottomed skillet over medium-high heat until the butter is melted and slightly foamy.
5. Add a single layer of potato slices and a portion of the thinly sliced onions to the hot skillet. Avoid overcrowding the pan to ensure proper frying and crisping.
6. Fry until golden brown and crispy on one side (about 5-7 minutes), then carefully flip and cook until golden on the other side and tender throughout. Remove cooked potatoes and onions to a wire rack. Repeat with remaining potatoes and onions, adding the rest of the oil and butter as needed.
7. During the last batch of potatoes, add the 2 teaspoons of minced garlic to the skillet and sauté for 1-2 minutes until fragrant, ensuring it doesn’t burn.
8. Return all the cooked potatoes and onions to the skillet. Season generously with salt and freshly ground black pepper. Toss gently to combine.
9. Garnish with fresh chopped parsley and serve immediately.

Notes

• It is crucial to boil the potatoes for exactly 2 minutes. This parboiling prepares them for frying without making them overcooked.
• For the best texture, serve these potatoes immediately. They will be wonderfully crispy on the outside and soft on the inside.
• When planning for larger gatherings, estimate about 1 medium potato per person.
• The nutritional information provided is an estimate and can vary based on the specific products and brands used. Always refer to a calorie counter or nutritional calculator you are familiar with for precise values.

Nutrition (Estimated Per Serving)

• Calories: 401 kcal
• Carbohydrates: 41g
• Protein: 5g
• Fat: 26g
• Saturated Fat: 19g
• Cholesterol: 30mg
• Sodium: 304mg
• Potassium: 928mg
• Fiber: 3g
• Sugar: 2g
• Vitamin A: 350IU
• Vitamin C: 14mg
• Calcium: 37mg
• Iron: 2mg