Lyonnaise Potatoes (Fried Potatoes and Onions)

Name: Lyonnaise Potatoes (Fried Potatoes and Onions)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: French
Ingredients: 6 Yukon gold potatoes; 2 tablespoons coarse sea salt; 1 large yellow onion, peeled and sliced thin; 2 thyme sprigs, stripped and diced; 4 tablespoons butter; 2 tablespoons olive oil; 3 tablespoons flat leaf parsley, diced

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Fried Potatoes and Onions are a southern staple and family favorite in the United States. The perfect weekend breakfast side (or breakfast-for-dinner side) and they also taste wondrous with veggie plate. Turns out, the French have their own version!

Lyonnaise Potatoes garnished with diced parsley and served on a patterned blue plate

Lyonnaise Potatoes start with parboiling sliced potatoes for just a few minutes in salted water. This step ensures a tender finished product with properly salted flavor throughout each bite.

While the potatoes boil, the onions take a slow bath in a buttery skillet, where the potatoes soon join the fun. After crisping on both sides, the dreamy mountain of potatoes and onions are showered with fresh herbs and ready for showtime.

What you'll need to make this recipe:

ingredients for recipe laid out on a table and labeled

Before we get to the step by step directions, a few notes about the ingredients:

Potatoes: the recipe calls for Yukon gold potatoes, which give the best balanced texture and flavor. Fingerling potatoes would be another good option.

Onions (not shown in photo): regular yellow onions give the perfect flavor. Substitute red or white, if needed, or a pile of thinly-sliced leeks.

Herbs: flat leaf parsley and thyme are a dynamite combination in this potato dish. Substitute rosemary, fresh chives or scallions.

Full ingredient list and measurements included in the printable recipe card below.

Step by step instructions:

1. Prep potatoes

Slice raw potatoes about ¼ inch thick. Add cut potatoes to a pot and cover with cold water. Add 2 tablespoons of salt and bring to a boil over medium-high heat. Cook for about 4 minutes, until the potatoes are tender, but not soft.

sliced potatoes soaked in water in a pot

Drain gently, dry in a tea towel, then set aside.

2. Cook onions

After starting the potatoes, heat a large nonstick or cast iron skillet over medium heat. Add 2 tablespoons butter, all of the sliced onions and thyme, and a good pinch of salt.

Sauté until the onions are browned and tender, about 10 minutes. (We are not looking for caramelized onions - that would take close to an hour. Just tender and maybe a little crispy around the edges.) Transfer onions to a dish and set aside.

3. Fry potatoes

Add another tablespoon of butter and olive oil to the same large skillet, along with half of the potato slices (just enough to keep them in a single layer). Sprinkle with salt and pepper. Cook for 3-4 minutes (without turning them) and check to see if they are nicely browned.

If so, flip and cook another 3 minutes. When finished, transfer the golden brown slices of potatoes to a dish.

golden brown sliced potatoes in blue plate

4. Combine onions and potatoes

Return the skillet to heat and add the final tablespoon of butter and olive oil, along with the last batch of potato slices. Season and brown potatoes for 3-4 minutes on each side. Add the first batch of potatoes and the buttery thyme onions back into the skillet.

sliced and fried potatoes in a skillet covered in cooked onions and sprinkled in diced Italian parsley

5. Garnish and serve

Toss gently to heat through and add half the parsley. Taste and adjust seasoning. Plate the crispy potatoes and garnish with the remaining parsley.

Lyonnaise Potatoes (Fried Potatoes and Onions) on a plate garnished with fresh parsley

Looking for more potato side dishes?

FAQ's and Serving Suggestions:

What type of potato works best in this recipe?

For best results, I prefer the Yukon gold variety, which isn't overly starchy or waxy, just perfectly balanced in the middle. Pan frying the Yukon potatoes gives you a golden brown exterior and a beautifully tender inside. That said, almost any potato will work in this recipe. Russet potatoes contain a high starch content, but have a nice fluffy quality. Red potatoes are waxier, but will stand up well to the 2-step cooking process. Even new potatoes and fingerling potatoes would work in this recipe.

What kind of onion is best in potato side dishes?

For this recipe, I'm calling for a large yellow onion. I find yellow onions to be a good balance between a sweet onion and red onions in this simple recipe. But I would use any onion available to make the dish!

What are the best oils to use in this recipe?

Butter really is an essential ingredient to achieve the Lyonnaise style skillet potatoes, so this recipe calls for a little oil (preferably olive or avocado) along with a good butter. If you're wanting to make this a vegan potato recipe, stick with the oil only.

What can I serve with this potato dish?

For dinner, Blackened Cod, Parmesan Baked Cod and Baked Scallops with Wine, Citrus and Basil would all be lovely with these potatoes. For a vegetarian meal, pair with Mediterranean Tossed Salad or Marinated Grilled Asparagus. And for brunch, serve with Smoked Salmon Quiche or Salmon Breakfast Flatbread.

Should you soak potatoes before frying?

Par-cooking the potatoes allow the excess starches and sugars to be removed from the outer surface of the sliced spuds and keeps the potatoes from browning prematurely from exposure to air.

How to store leftover fried potatoes?

To store, transfer leftover potatoes and onions to an airtight container and keep in refrigerator for up to 3 days. To reheat, warm on a baking sheet in the oven to gain a crispy exterior, or heat in a sauté pan or microwave until warmed through.