Lyonnaise Potatoes
Lyonnaise potatoes are a classic French side dish of thinly sliced potatoes pan-fried in butter and olive oil with slowly caramelized onions. The name comes from Lyon, a city in eastern France known for cooking generously with onions, and that is exactly what gives this dish its sweet, savory character. Par-boil the slices first, then fry them low and slow with the onions until everything turns deep golden and lightly crisp. It is one of those recipes where three or four humble ingredients turn into something that tastes far more impressive than the effort suggests.
I chose to prepare this easy Lyonnaise potatoes recipe because it always fascinates me how simple flavors can create such a delicious dish. If you already love the combination of potatoes, onions and butter, you will want to explore my other potato dishes too, and if you enjoy this style of cooking, my collection of French cuisine recipes is a good place to wander next.
The Handful of Ingredients You Need
The beauty of this recipe is how short the shopping list is. Here is what each ingredient brings to the pan:
- Potatoes (1 kg / 2.2 lbs), peeled and thinly sliced. They are the base of the dish, so slice them evenly and not too thick so they cook through and crisp at the edges.
- Butter (3 tablespoons). This is where the rich, nutty flavor comes from as it browns. It is what makes the dish taste distinctly French.
- Olive oil (3 tablespoons). Mixing oil with the butter raises the smoke point, so you can fry the potatoes golden without the butter burning.
- Onions (2), peeled and finely sliced. Cooked low and slow, they caramelize into sweet, soft ribbons that define a Lyonnaise dish.
- Green onion (½ cup), chopped. Scattered over at the end for a fresh, mild bite and a little color.
- Salt and pepper (½ teaspoon each). Added to taste when serving, so the seasoning stays bright.
How to Get Them Golden and Crisp
The technique is what separates good Lyonnaise potatoes from soggy ones, and it comes down to two things: par-boiling and patience.
- Par-boil, then drain well. Simmering the sliced potatoes for about 4 minutes softens the insides so they finish cooking in the pan without turning to mush. Drain them thoroughly, since surface water will steam the potatoes instead of letting them brown.
- Work in batches. Fry half the potatoes and onions first, then add the rest with the remaining butter and oil. Crowding the pan traps steam and stops the edges from crisping.
- Give the onions time. Real caramelization happens over roughly 15 minutes on gentle heat. Rushing it with high heat scorches the onions before they turn sweet.
- Do not stir constantly. Let the potatoes sit long enough to form a golden crust before you turn them, so they stay in pieces rather than breaking apart.
Making Them Vegan
If you want a vegan version of this recipe, you can replace the butter with olive oil or use my homemade vegan butter for that same rich, browned flavor without the dairy. Everything else stays the same, so the dish is just as golden and comforting. Want to turn it into a heartier plate? Try my recipe for crispy vegan bacon and crumble some over the top for a smoky, salty finish.
What to Serve With Lyonnaise Potatoes
These potatoes were built to be a side dish, and they sit happily next to almost any main. They are rich and oniony, so they pair well with something fresh or protein-forward on the plate. A crisp green salad, roasted vegetables, or a simple omelette all work beautifully. For a fuller meatless spread, they are lovely alongside my spinach and truffle cheese omelette, and if you like a mix-and-match potato table, they hold their own next to crispy smashed potatoes at a bigger gathering.
Storing and Reheating Leftovers
Lyonnaise potatoes are at their best fresh from the pan, when the edges are still crisp, but leftovers keep well. Store cooled potatoes in an airtight container in the fridge for up to 3 days. To bring back the crispness, reheat them in a hot skillet or the oven rather than the microwave, which tends to leave them soft. I would hold off on freezing, since cooked potato slices turn grainy once thawed. If you want to get ahead, you can par-boil the slices earlier in the day and keep them drained and covered, then do the frying just before serving.
If you make these Lyonnaise potatoes, I would love to know how they turned out. Leave a star rating and a comment below to tell me whether you kept them classic with butter or went for the vegan version. Your notes help other readers cook them with confidence.
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Lyonnaise Potatoes
Ingredients
- 1 kg 2.2 lbs potatoes, peeled and thinly-sliced
- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 onions peeled and finely sliced
- ½ cup green onion chopped
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- In a large pan, place the sliced potatoes and cover them with water. Bring the water to a boil and let the potatoes simmer for 4 minutes, then drain them.
- In the same pan, heat a tablespoon of butter and a tablespoon of oil. Once hot, add half of the pre-boiled potatoes and half of the sliced onions.
- Sauté until the potatoes become golden and slightly crispy, approximately 5 minutes.
- Add the remaining potatoes, onions, butter, and oil.
- Continue to cook for an additional 15 minutes until the onions caramelize, and the potatoes turn a beautiful golden brown.
- To serve, garnish with chopped green onions and season with salt and pepper to taste. Enjoy!
Frequently Asked Questions
Lyonnaise potatoes are a classic French side dish made from thinly sliced potatoes pan-fried in butter and olive oil with caramelized onions. The potatoes are par-boiled first, then fried slowly until golden and lightly crisp. They are finished with chopped green onion, salt, and pepper.
The name refers to Lyon, a city in eastern France known for cooking with plenty of onions. Any dish cooked in the Lyonnaise style traditionally features onions as a key element, which is why caramelized onions are central to this potato recipe.
Par-boiling is the step that makes this recipe work. Simmering the sliced potatoes for about 4 minutes softens the insides so they finish cooking evenly in the pan without turning to mush. Be sure to drain them well, because surface water will steam the potatoes instead of letting them brown and crisp.
Waxy or all-purpose potatoes hold their shape best after par-boiling and frying, so the slices stay intact instead of falling apart. Slice them thinly and evenly so they cook through at the same rate and crisp nicely at the edges.
Yes. To make a vegan version, replace the butter with olive oil or use a homemade vegan butter for the same rich, browned flavor without the dairy. Every other step stays exactly the same, so the dish comes out just as golden and comforting.
Keep cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a hot skillet or the oven to bring back the crisp edges, since the microwave tends to leave them soft. Freezing is not recommended, because cooked potato slices turn grainy once thawed.
Great recipe!