- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 800 g
- 4 tbsp
- 2 tbsp
- 2 cloves
- 2 tbsp
- 1 tsp
- ½ tsp
Process
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Peel the potatoes and cut them into 1/4-inch thick slices. Place them in a large pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 5–7 minutes, until slightly tender but still firm. Drain well and set aside.
While the potatoes cook, heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced yellow onions and cook, stirring occasionally, for 10–12 minutes until soft and golden brown. Add the minced garlic (if using) and cook for 1 minute more. Transfer the onions to a bowl and set aside.
In the same skillet, melt the remaining 2 tablespoons of unsalted butter over medium heat. Add the drained potato slices in a single layer (work in batches if needed) and cook for 5–6 minutes without stirring, until the bottom is golden and crispy. Flip the potatoes and cook for another 5–6 minutes until golden on the other side.
Return the cooked onions to the skillet with the potatoes. Season with black pepper and additional salt to taste. Gently toss to combine and cook for 2–3 minutes to heat through.
Remove from heat and sprinkle with chopped fresh parsley. Serve hot.
Kitchen notes
Kitchen notes
- Parboiling the potatoes before frying is crucial: it ensures they cook through without burning on the outside. Undercooked potatoes will be raw in the center; overcooked ones will fall apart.
- Use a large skillet so the potatoes have room to crisp. Crowding the pan will steam them instead of frying, resulting in soggy potatoes.
- Caramelize the onions properly: they should be deep golden brown, not just translucent. This takes at least 10 minutes; rushing will not develop the sweet flavor that defines Lyonnaise potatoes.
Substitutions
- unsalted butter→olive oil or vegan butter for a dairy-free version
- yellow onions→white or sweet onions
- fresh parsley→fresh chives or tarragon
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread on a baking sheet and warm in a 180°C oven for 8-10 minutes, or reheat in a skillet over medium heat until hot and crispy. Do not microwave, as it will make the potatoes soggy.
FAQ
The questions we get asked most
Why are my Lyonnaise potatoes soggy?
Sogginess usually comes from overcrowding the pan or not drying the potatoes after boiling. Make sure to drain the potatoes well and pat them dry with a clean kitchen towel before frying. Also, fry in batches if your skillet is not large enough to hold them in a single layer.
Can I make Lyonnaise potatoes ahead of time?
Yes, you can parboil the potatoes and caramelize the onions up to 1 day in advance. Store them separately in the refrigerator. When ready to serve, fry the potatoes and then add the onions to heat through. This makes the final assembly quick.
What type of potatoes are best for Lyonnaise potatoes?
Waxy potatoes like Yukon Gold or red potatoes hold their shape well and are ideal. Russet potatoes also work but are starchier and more prone to falling apart. Avoid very waxy potatoes like fingerlings, as they may not crisp up as nicely.
How do I know when the potatoes are done?
The potatoes should be fork-tender but not mushy, and the slices should be golden brown and crispy on the outside. When you pierce a slice with a fork, it should go through easily without resistance. If they are still firm, continue cooking for a few more minutes.
Can I use dried herbs instead of fresh parsley?
Yes, you can substitute 2 teaspoons of dried parsley or herbes de Provence. Add them during the last minute of cooking to preserve their flavor. Fresh herbs are preferred for their bright color and fresh taste, but dried works in a pinch.
Is Lyonnaise potatoes gluten-free?
Yes, this recipe is naturally gluten-free as it contains no wheat, barley, or rye ingredients. However, always check the labels of any additional ingredients you use to ensure they are not processed in facilities with gluten.
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