Lyonnaise Potatoes are crispy on the outside and creamy within. Tossed with soft, buttery onions and finished with parsley, it’s a classic French side dish that everyone loves.
Parboiling the potato slices before pan frying both speeds preparation and enhances crispiness by removing excess starch. And frying in a mixture of oil and butter prevents the butter from over browning as often happens with butter alone.
Ingredients You Need to Make Lyonnaise Potatoes
- Potatoes: Unpeeled Yukon Gold potatoes or peeled baking potatoes (Russet).
- Onions: Yellow onions or sweet onions.
- Butter: Ideally high fat, European style butter, salted or unsalted.
- Avocado Oil: Or other high heat vegetable oil.
- Parsley: Fresh Italian parsley (flat-leaf parsley).
- Kosher Salt and Freshly Ground Black Pepper
What does Lyonnaise mean?
Lyonnaise means simply “Lyon style” or “from Lyon,” referring to the French city of Lyon.
Lyonnaise Potatoes make a wonderful companion to most main courses and side dishes, but here are a few that pair particularly well:
- Chicken Ballotine and Arugula Salad
- Easy Duck Leg Confit (made in the slow cooker) and Roasted Broccoli and Cauliflower
- Coq au Vin Blanc and a mixed green salad dressed with Champagne Vinaigrette
- Savory Crepes and Baked Eggs (for a stellar brunch!)
- Salad Lyonnaise (Also hailing from the French city of Lyon, these two are a perfect pair!)
How to Make Lyonnaise Potatoes
Step 1: Cook onions in a large, non-stick skillet until caramelized in a mixture of butter and oil. Remove from skillet and set aside.
Step 2: While the onion cooks, parboil the potato slices in water. Drain and set aside.
Step 3: To same non-stick skillet, cook partially cooked potato slices in a mixture of butter and oil, turning a few times until crisp on both sides. Gently stir in reserved onions and season to taste with salt and pepper. Transfer to platter and garnish with fresh parsley; serve.
- 2 tablespoons avocado oil or other high heat oil, divided
- 2 tablespoons butter ideally high fat, European style butter, divided
- 2 medium yellow onions or sweet onions, halved top to bottom and thinly sliced
- kosher salt to taste
- 1 1/2 pounds Yukon Gold potatoes or peeled russet potatoes, (see recipe note)
- freshly ground black pepper
- 1/4 cup finely chopped fresh parsley
- Heat one tablespoon each of avocado oil and butter in a large, non-stick skillet over medium heat until sizzling. Add onions and a generous pinch of salt; cook, stirring often until soft and lightly golden, 15-20 minutes. Remove from heat and transfer to a bowl (set skillet aside for potatoes – no need to wipe it out).
- Meanwhile, slice potatoes crosswise 1/4-inch thick and place in medium saucepan (if you have a mandoline slicer, this is a great time to use it). Add enough cold water to cover along with a generous pinch of salt; bring to boil over medium-high heat. Boil until nearly tender, about 3 minutes, skimming foam as needed. Drain and set aside.
- Place the same large, non-stick skillet over medium heat and add remaining avocado oil and butter and heat until sizzling. Add parboiled potato slices and cook 15-18 minutes, gently flipping every 3 minutes to crisp potato slices on both sides. Once potatoes are crisp to your liking and cooked through, return onions to skillet and season to taste with salt and pepper; cook and stir until heated through, about 2 minutes. Transfer to platter and sprinkle with fresh parsley; serve hot.
- Starchy baking potatoes are the traditional potato used in this dish, but I prefer Yukon Gold potatoes for their blend of waxy / starchy texture. They don’t need to be peeled, crisp up nicely, and hold their shape better than russets. But either work well.