Classic Lyonnaise Potatoes

Lyonnaise Potatoes is a traditional French dish that transforms simple ingredients into a rich and flavorful side. Originating from the Lyon region, this recipe showcases the perfect balance of crispy, golden-brown potatoes, caramelized onions, and fresh parsley. The potatoes are first parboiled to ensure a tender interior, then pan-fried in clarified butter to achieve a beautifully crisp exterior. The onions, slowly sautéed until golden and sweet, add depth and complexity to the dish. Finished with a sprinkle of fresh parsley, Lyonnaise Potatoes make an excellent accompaniment to roasted meats, grilled fish, or a hearty vegetarian main. This timeless recipe is a testament to the elegance of French cuisine, where technique and simplicity come together to create something truly delicious.

Ingredients (Makes 4 servings)

Ingredients

1½ pounds (680g) Yukon Gold potatoes, peeled and cut into ¼-inch-thick rounds
2 tablespoons (18g) Diamond Crystal kosher salt, plus more to taste (for table salt, use half as much by volume or the same weight)
2 tablespoons (30ml) distilled white vinegar
1 large sweet onion (8 ounces; 225g), thinly sliced
Freshly ground black pepper, to taste

Clarified Butter

5 tablespoons (75g) clarified butter, divided

For Serving/Garnishing

Finely chopped flat-leaf parsley leaves and tender stems

Nutrition Information (per 100g)

Calories: 140
Fat: 6.5
Protein: 2.1
Carbohydrates: 18.5
Fiber: 2.1

Directions

Parboiling the Potatoes

1. In a large pot, cover the potatoes with 1 inch (2.5cm) of cold water (about 2 quarts; 1.9L). Add salt and vinegar. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are barely tender, offering slight resistance when pierced with a knife, about 4 minutes. Drain and set aside.

Caramelizing the Onions

2. In a 12-inch (30cm) skillet, heat 1 tablespoon (15g) of clarified butter over medium-high heat until shimmering. Add the sliced onion, season lightly with salt, and cook, stirring occasionally, until softened and lightly browned, about 10 minutes. Add 1 tablespoon (15ml) of water and scrape up any browned bits from the bottom of the skillet. Transfer onions to a bowl and set aside.

Pan-Frying the Potatoes

3. Heat 2 tablespoons (30g) of clarified butter in the now-empty skillet over medium-high heat until shimmering. Add half of the drained potatoes in a single layer and cook, undisturbed, until golden brown on the bottom, about 3 minutes. Flip the potatoes using a thin metal spatula and continue cooking until golden brown on the second side and fully tender, about 3 minutes more. Transfer to the bowl with onions and set aside.

Finishing the Dish

4. Repeat the frying process with the remaining potatoes, using the remaining 2 tablespoons (30g) of clarified butter. Once all potatoes are cooked, return them to the skillet along with the reserved onions. Toss to combine and cook for 1 minute until heated through. Season with salt and freshly ground black pepper to taste.

Serving

5. Transfer the Lyonnaise Potatoes to a serving bowl, garnish with finely chopped parsley, and serve immediately.

Cookix's Secrets

Alternative Cooking Method

Roast the potatoes in the oven at 425°F (220°C) for a crispier texture.

Alternative Proteins

Serve alongside grilled chicken or seared salmon for a complete meal.

Caramelization

Cook the onions slowly over medium heat to achieve deep caramelization without burning.

Cooking Tips

Use Yukon Gold potatoes for their creamy texture and ability to hold their shape during cooking.

Crispiness

Ensure the potatoes are dry before frying to maximize crispiness.

Flavor Enhancements

Add minced garlic or fresh thyme to the onions for extra depth of flavor.

Healthier Version

Use olive oil instead of clarified butter for a lighter version.

Seasonal Tweaks

In autumn, incorporate roasted butternut squash for a seasonal twist.

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