|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 4g||15%|
|Total Sugars 4g|
|Vitamin C 28mg||139%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This classic recipe of Lyonnaise potatoes is named after the city of Lyon in France. An amazing side dish to any protein, these beautifully crisp and flavorful potatoes need very few ingredients and can be finished in the oven or a skillet. Serve them alongside beef, fish, pork, or turkey and used them instead of the traditional mashed potatoes for something different and delicious.
The key to perfect Lyonnaise potatoes lies in the parboiling of the spuds and in the thickness to which they're cut. The standard of thickness lies along the lines of one quarter to one half of an inch, but it also depends on the cook's preferences. What's important is to have them thick enough so they will not fall apart easily as you sauté them, but thin enough for them to cook fairly fast. With our recipe, you have the choice of finishing them up in the oven instead of the skillet. They both make wonderful dishes, but the oven is less hands-on work, even though they take similar times from start to finish.
Usually fried in butter, these potatoes can be made in oil if you need to adjust the recipe to dairy-free dietary needs. The resulting vegan version is also a filling main dish that is perfect with a side of vegetables.
1 large sweet onion
6 tablespoons butter, divided
2 pounds russet potatoes
1 tablespoon extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1 handful parsley, freshly minced; for garnishing
Gather the ingredients.
Peel the onion, cut in half lengthwise, and then cut into thin slices.
Melt 4 tablespoons of butter in a large skillet over medium-low heat. When the foaming subsides, add the onion slices. Cook for about 6 to 8 minutes, or until the onion has softened and browned, stirring frequently. Remove the onion to a plate and set aside.
Meanwhile, peel the potatoes and slice them into rounds between 1/4 inch to 1/2 inch in thickness.
Place the potato slices in a deep, heavy saucepan and cover with water. Bring to a boil over high heat. Reduce the heat to medium-low and continue boiling for about 2 minutes.
Drain and set aside.
Add the remaining butter plus the olive oil into the same skillet the onions were cooked in. Place the skillet over medium to medium-high heat. Add the potatoes and cook for 12 to 15 minutes, or until the slices are browned, stirring and turning frequently. Keep the potato slices intact while turning and stirring as best as you can.
Add the onions back to the pan and heat completely.
Turn the potatoes out onto a warm serving platter. Sprinkle with salt and freshly ground black pepper and garnish with fresh chopped parsley.
Gather the ingredients.
Heat the oven to 400 F. Follow steps 1 through 6 of the stovetop method, using a large oven-safe skillet. Layer the cooked and drained potato slices and browned onions in the skillet, sprinkling the layers lightly with salt and freshly ground black pepper.
Place the skillet in the preheated oven and bake for about 12 to 15 minutes, or until the potatoes are tender and golden brown.
Transfer the potatoes—all in one piece, if possible—to a warm serving platter.
Sprinkle the potatoes with salt, pepper, and fresh chopped parsley.
For Best Results
Here are our expert tips on how to achieve perfect Lyonnaise potatoes every single time:
- Use Russet potatoes. They crisp up better than other potatoes.
- Choose your fat wisely. For decadent and succulent potatoes, use lard or duck fat. Go with butter for a more standard version, or choose olive oil or avocado oil for a dairy-free version.
- Use a mandolin to slice the potatoes and have a consistent thickness.
- Don't skip the parboiling. Removing the starch and softening the potatoes is key for them to turn crispy. A quick parboil is all you need.
- Use the broiler after you've cooked the potatoes if you like an extra layer of crispiness on top.
If you enjoy an onion and garlic combination, add one teaspoon of minced garlic to the skillet with the onions about one minute before they are finished cooking. Alternatively, add a sprinkle of garlic powder into the onion mixture.