Indulge in the rich, savory taste of Lyonnaise Potatoes, blending crispy potatoes and sweet onions with spices for a side dish that truly enhances any meal.
I love a good potato side dish to throw together with a main dish. Other options you must check out are my Easy Roasted Bombay Potatoes, Spicy Chinese Potatoes, or my Warm German Potato Salad.
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A Quick and Easy French Side Dish
One thing I love about Lyonnaise Potatoes is that there are only a few ingredients you need to make this amazing recipe. Plus, if you love to cook like me, odds are that you currently have almost all, if not all, of these ingredients in your kitchen right now. With that, you can whip this up without having to even make a trip to the store, which is always a win in my book!
Reasons to Love These Potatoes
- Their crisp exterior and tender interior create a delightful textural contrast.
- Lyonnaise-style potatoes are relatively simple and inexpensive to prepare.
- They incorporate basic ingredients typically found in most kitchens.
Recipe Ingredients
- Russet Potatoes: Starchy and fluffy, Russet potatoes crisp up beautifully on the outside while staying soft inside.
- Yellow Onions: When thinly sliced and caramelized, yellow onions develop a deep sweetness and soft, melt-in-your-mouth texture.
- Butter: Adds a creamy, rich flavor and helps to brown and crisp the potatoes and onions.
See the recipe card for full information on ingredients and quantities.
Variations
- Herb Swap: Replace parsley with finely chopped fresh thyme or rosemary for a different herbal note that complements the buttery, caramelized flavors.
- Onion Alternative: Use red onions instead of yellow for a slightly milder sweetness and vibrant color.
How to Make Lyonnaise Potatoes
Step #1: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius).
Step #2: Peel the potatoes and cut into ¼ inch slices.
Step #3: Place the potatoes in a pot, cover with water, and bring to a boil. Allow the potatoes to boil for 5 minutes, then drain and set aside.
Step #4: In a large skillet over medium-high heat, add the olive oil. Once hot, add the onions and sauté until lightly caramelized. Then, add the garlic and sauté until the garlic has softened.
Step #5: Melt 3 tablespoons of the butter in a bowl in the microwave and add it to the bottom of a square baking dish (8×8″ or 9×9″).
Step #6: Next, layer ⅓ of the potatoes on the bottom of the pan on top of the butter and season with salt and pepper. Then, add about ½ of the onions on top of this first potato layer.
Step #7: After that, add another ⅓ of the potatoes on top of the onions and season with salt and pepper, then add the second half of the onions to the dish.
Step #8: Next, add the last ⅓ of potatoes to the top of the dish and season with salt and pepper. Then melt the remaining 3 tablespoons of butter and drizzle over the top of the dish.
Step #9: Then, bake in the oven for 12-15 minutes or until the potatoes are ever so slightly brown and cooked until they are tender.
Step #10: Finally, sprinkle with fresh parsley, serve, and enjoy!
Expert Tips
- Choose the Right Potato Variety: While Russet potatoes are recommended, using Yukon Gold can also yield delicious results, offering a slightly creamier texture and a buttery flavor.
- Prevent Discoloration: After slicing, keep the potatoes submerged in cold water until you are ready to boil them. This prevents them from turning brown and ensures they cook evenly.
- Baking Dish Preparation: Grease the baking dish thoroughly with butter before adding any ingredients. This not only prevents sticking but also adds an extra layer of flavor to the bottom of the potatoes.
Frequently Asked Questions
They pair beautifully with proteins such as steak, chicken, or fish. They’re also great with eggs for a brunch option.
Incorporate herbs like rosemary or thyme, or add a sprinkle of grated cheese such as Parmesan before baking for an extra flavor boost.
Storage Info
To store Lyonnaise Potatoes leftovers, place them in an airtight container in the refrigerator for up to 3-5 days. While freezing is possible, it may affect the texture, making the potatoes slightly grainy upon reheating. If you choose to freeze them, use a freezer-safe container, and they can last for up to 1 month.
To reheat, place them in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes, or until thoroughly warmed through, to help retain their crispiness.
Lyonnaise Potatoes Recipe
Ingredients
- 1 1/2 lbs Russet Potatoes
- 1 Tbsp Olive Oil
- 2 small yellow onions - thinly sliced
- 1 Tbsp garlic - minced
- 6 Tbsp butter - divided
- 1 Tbsp Fresh Parsley - finely minced
- Salt and Pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Peel the potatoes and cut into ¼ inch slices.
- Place the potatoes in a pot, cover with water, and bring to a boil. Allow the potatoes to boil for 5 minutes, then drain and set aside.
- In a large skillet over medium-high heat, add the olive oil. Once hot, add the onions and sauté until lightly caramelized. Then, add the garlic and sauté until the garlic has softened.
- Melt 3 tablespoons of the butter in a bowl in the microwave and add it to the bottom of a square baking dish (8×8" or 9×9").
- Next, layer ⅓ of the potatoes on the bottom of the pan on top of the butter and season with salt and pepper. Then, add about ½ of the onions on top of this first potato layer.
- After that, add another ⅓ of the potatoes on top of the onions and season with salt and pepper, then add the second half of the onions to the dish.
- Next, add the last ⅓ of potatoes to the top of the dish and season with salt and pepper. Then melt the remaining 3 tablespoons of butter and drizzle over the top of the dish.
- Then, bake in the oven for 12-15 minutes or until the potatoes are ever so slightly brown and cooked until they are tender.
- Finally, sprinkle with fresh parsley, serve, and enjoy!
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NOTES
Nutrition
Made these as a side for dinner and everyone liked them. Definitely a keeper for weeknights!