Lyonnaise Potatoes

Lyonnaise potatoes are where elegance meets rustic comfort! This classic French dish, originating from the city of Lyon, transforms ordinary potatoes into something truly magnificent.

Yukon Golds are sliced thin and cooked to perfection with butter, caramelized onions, and fresh thyme.

Dating back to 19th-century bistros, this recipe represents the essence of French home cooking. Simple ingredients are elevated through technique and patience.

I just love the tender potato slices with crisp edges and sweet, caramelized onions. This dish is truly divine!

Thinly sliced potatoes with buttery sauce and caramelized onions served in a white plate. - 2

WANT TO SAVE THIS RECIPE?

Enter your email below & we’ll send it straight to your inbox.

Even though these potatoes sound fancy, they’re actually easy enough for beginners! As a bonus, the recipe calls for inexpensive ingredients, so it’s a budget-friendly French side dish.

I love serving Lyonnaise potatoes with roasted chicken or beef tenderloin. Trust me, they make any weeknight dinner feel like a restaurant-worthy experience!

Thinly sliced potatoes tossed in buttery sauce with caramelized onions in a skillet pan. - 3

Ingredients for Lyonnaise Potatoes

Yukon Gold or Russet Potatoes: Select starchy, medium potatoes. They become crispy on the outside but maintain a creamy interior when pan-fried. I prefer Yukon Golds, which are more buttery. But Russets provide maximum crispiness.
Yellow Onions: Sweet onions are a signature element of Lyonnaise potatoes. They become golden brown and provide a rich, savory foundation for the dish. Sometimes, I use white onions if I don’t have yellow on hand, though they aren’t quite as sweet.
Unsalted Butter: Creates a rich, golden crust on the potatoes and adds a nice, buttery flavor.
Olive Oil: Extra virgin olive oil helps achieve even browning and creates a higher smoke point for frying.
Fresh Thyme Leaves: Add an earthy, slightly floral note that complements the potatoes and onions. I used dried thyme once, and the flavor just wasn’t the same, so stick to fresh.
Fresh Parsley: Brightens the dish with color and adds a fresh, herbaceous finish. Don’t skip it!
Chicken or Vegetable Stock: Optional liquid adds moisture and depth. I typically use chicken broth, as it has more flavor.

Buttery lyonnaise potatoes with caramelized onions and chopped parsley served in a white plate. - 4

How to Make Lyonnaise Potatoes

These simple pan-fried potatoes only take a few steps to make. But every time I whip them up, I feel like a gourmet chef!

PREP POTATOES. Add the sliced potatoes to a large pot of slightly salted, cold water. Bring to a boil, then reduce the heat. Simmer for 5-7 minutes until tender but not fully cooked. Drain potatoes and cool slightly. 2. CARAMELIZE ONIONS. In a heavy skillet, cook the onions in 2 tablespoons of butter and 1 tablespoon olive oil over medium-low heat. Stir occasionally and cook for 15-20 minutes until done. Season with salt, transfer onions to a plate, and set aside. 3. PAN-FRY POTATOES. Heat the remaining butter and oil over medium heat in the same skillet. Add the par-cooked potatoes in a single layer and season with salt, black pepper, and thyme. Cook for 5 to 7 minutes per side, flipping gently, until golden and slightly crispy. 4. COMBINE & FINISH. As the potatoes finish cooking, transfer them to a plate. Once all are ready, add them to the skillet with the caramelized onions. Toss gently to combine, adding a splash of stock to moisten the dish, if needed. Season to taste. 5. SERVE & ENJOY. Sprinkle with fresh parsley, and serve immediately. Enjoy your French potato recipe!

Thinly sliced buttery potatoes with caramelized onions in a white platter. - 5

Tips for the Best Lyonnaise Potatoes

One of the best things you can do for this potato side dish is to select the right spuds. Yukon Golds and Russets are perfect! Here are some of my other top tips.

Be gentle. Be sure to flip your potatoes gently to keep them in tact.
Perfect your slicing. Slice them into 1/4-inch-thick rounds. I use a madoline to make the process easier!
Pre-boil properly. I start the potatoes in cold (not hot) water and parboil just until fork-tender. This will ensure even cooking and prevent them from falling apart during frying. Pat them dry after parboiling to ensure crispy results.
Give them some space. Arrange the potato slices in a single layer with space between them. This will ensure even browning and prevent steaming. I typically cook in batches.
Season in stages. Season the boiling water after parboiling and as a final adjustment. This will deliver well-distributed flavor throughout.
Get creative! Sometimes, I add crispy bacon bits, garlic, or shallots instead of onions. You can even finish the dish with Gruyère cheese. I also love using white wine in place of chicken stock for a fun flavor twist.

Lyonnaise potatoes with caramelized onion served with steak on a white plate. - 6

Serving Suggestions

I’ve served these French potatoes with everything from filet mignon to salmon! Here are some other perfect pairings.

Roast chicken or turkey
Steak
Pork chops
Fish
Beef or pork tenderloin

How to Store

I don’t recommend freezing leftover potatoes, as they’ll be mushy once they thaw out. The last thing you want is soggy potatoes! Follow these steps to store them.

To Store: Place the cooled Lyonnaise potatoes in an airtight container. Refrigerate for 3 to 5 days. To Reheat: Heat the potatoes in a large nonstick skillet over medium-high heat for 5 to 10 minutes. Toss occasionally while heating until hot and they have a crispy texture. Or, warm them in a 350-degree oven for 10 to 15 minutes. The cooking time will vary based on your individual oven.

Yes! To make these potatoes ahead, parboil the potatoes and caramelize the onions ahead of time. When you’re ready to serve, heat your butter and/or oil over medium-high heat and cook the potatoes until crispy.

I prefer using unsalted butter, but you can also use olive oil, duck fat, or ghee for a richer taste.

Be sure to thoroughly drain and dry the par-boiled potatoes, and don’t stir too much. This will help them crisp up before flipping.

Print