Crispy Lyonnaise Potatoes: a French Classic

Ingredients

• 900 g (2 lb)Yukon Gold potatoes, peeled and sliced into 6 mm rounds
• 30 ml (2 tbsp)unsalted butter
• 30 ml (2 tbsp)olive oil
• to tastesalt and pepper
• 1 mediumonion, thinly sliced
• 15 ml (1 tbsp)unsalted butter
• optionalfresh parsley, chopped

Instructions

1. 1

   Prepare potatoes

   Peel the potatoes and cut them into 6 mm rounds. Rinse the slices in cold water to remove excess starch, then pat them dry.

2. 2

   Cook onions

   Melt 15 ml (1 tbsp) of butter in a large frying pan over medium heat. Add the onion and a pinch of salt, then sauté until translucent and golden.

3. 3

   Fry potatoes

   In the same pan, add the olive oil and remaining butter, and heat until shimmering. Lay the potato slices flat in the pan, season with salt and pepper, and cook without disturbing them.

4. 4

   Turn and finish

   When the potatoes are golden brown, flip them and continue cooking until tender. Gently fold in the caramelised onions and heat through.

5. 5

   Serve hot

   Transfer the potatoes to a serving dish and scatter over chopped parsley if using. Serve hot.

What are Lyonnaise potatoes?

Lyonnaise potatoes are a French dish of sliced potatoes cooked with onions, traditionally associated with Lyon. This version cooks the onions until golden, then uses the same pan for the potatoes so their flavours come together.

The combination of browned potato edges, tender centres and sweet, softened onion makes the dish a versatile side.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 0g protein, 0g carbs, 8g fat.

The potatoes provide most of the carbohydrates, while the butter and olive oil contribute most of the fat. The onion adds flavour, and the listed recipe does not include a substantial protein source; serve it with fish, eggs or beans for a more balanced plate.

Why choose Yukon Golds?

Yukon Gold potatoes have a naturally buttery flavour and hold their shape well when sliced and pan-fried. Cutting them into even 6 mm rounds helps the slices cook at a similar rate.

Dry the slices well

Rinsing removes some surface starch, while patting the potatoes dry afterwards helps them make better contact with the hot pan. Wet slices can cool the pan and make it harder to develop a browned surface.

Take time with the onions

Cook the onion over medium heat until it is translucent and golden, as directed. A pinch of salt seasons it as it softens; avoid rushing this step if you want the onion to be tender before it is folded into the potatoes.

Let the potatoes brown

Once the slices are laid flat in the shimmering butter and oil, leave them undisturbed so they can form a golden crust. Turn them when browned, then check for tenderness before adding the onions.

Serve alongside

Serve the potatoes hot with chopped parsley for a fresh finish. They go well with roast chicken, grilled fish or a green salad, making them suitable for both a simple supper and a larger meal.

Recipe notes & tips

• Slice the potatoes evenly so they cook at a similar rate.
• Pat the rinsed potato slices thoroughly dry before they go into the pan.
• Use a large frying pan so the potato slices can lie flat.
• Wait for the oil and butter to shimmer before adding the potatoes.
• Add the parsley just before serving for a fresh finish.

Variations

• Add garlic: Stir a little finely chopped garlic into the onions near the end of their cooking.
• Use thyme: Add a few thyme leaves while the potatoes cook for an earthy note.
• Finish with vinegar: Add a small splash of wine vinegar with the onions for a sharper flavour.
• Try another potato: Use another waxy or all-purpose potato, keeping the slices evenly cut.
• Add more herbs: Scatter chopped chives over the finished dish alongside the parsley.

Common mistakes to avoid

• Uneven slices: Cut the rounds to a consistent thickness so they cook evenly.
• Wet potatoes: Pat them dry after rinsing to help them brown in the pan.
• Crowded pan: Cook in batches if the slices cannot lie flat in a single layer.
• Moving them too soon: Leave the potatoes undisturbed until their undersides are golden.
• Adding onions too early: Fold them in after the potatoes are tender so they heat through without getting in the way of browning.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a frying pan over medium heat until hot, turning the potatoes gently; they may be less crisp after storage.

Frequently asked questions