The most delicious and sophisticated way to serve a simple fried potato and onion dish. Just a handful of ingredients and a few thoughtful steps, and these tender, tasty potatoes with buttery onions are on the table!
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 an evening veggie plate.
Turns out the French have their own version of this classic dish! 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.
These tasty pan-fried potatoes and onions are the perfect side dish for your seafood dinner, a lovely version of home fries for breakfast or brunch, and an easy side dish for a vegetarian main.
What you'll need to make fried potatoes and onions recipe:
- Yukon gold potatoes
- Sea salt and black pepper
- Yellow onion
- Fresh thyme
- Butter
- Olive oil
- Flat leaf parsley
Full measurements and directions for this easy recipe included in the printable recipe card below.
Step by step instructions:
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.
Drain gently, dry in a tea towel, then set aside.
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.
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.
Return the skillet to heat and add the final tablespoon of butter and olive oil, along with the last batch of potato slices. Sprinkle with salt and pepper. Brown for 3-4 minutes on each side. Add the first batch of potatoes and the buttery thyme onions back into the skillet. Toss gently to heat through and add half the parsley. Taste and adjust seasoning.
Plate the crispy potatoes and garnish with the remaining parsley.
FAQ's and Serving Suggestions for the Best Fried Potatoes and Onions:
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 Yukons 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. So the best potatoes for this versatile side dish is whatever potato you have available!
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!
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 potatoes recipe, stick with the oil only.
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, Marinated Grilled Asparagus or Green Cauliflower with Anchovies & Pine Nuts. And for brunch, serve with Smoked Salmon Quiche or Salmon Breakfast Flatbread.
Hungry for More Potato Recipes? Try these delicious spud recipes next:
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 saute pan or microwave until heated through.
This recipe post may contain affiliate links to products we know and love.
Print
Lyonnaise Potatoes (Fried Potatoes and Onions)
- Total Time: 20 minutes
- Yield: 4-5 1x
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
Sea salt and black pepper
Instructions
Slice potatoes about ¼ inch thick. Add them to a pot and cover with water. Add 2 tablespoons of salt and bring to a boil for about 4 minutes, until the potatoes are tender but not soft. Drain gently and set aside.
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.
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 and set aside.
Return the skillet to heat and add the final tablespoon of butter and olive oil, along with the last batch of potato slices. Sprinkle with salt and pepper. Brown for 3-4 minutes on each side. Add the first batch of potatoes and the buttery thyme onions back into the skillet. Toss gently to heat through and add half the parsley. Taste and adjust seasoning.
Plate the crispy potatoes and garnish with the remaining parsley.
- Prep Time: 5
- Cook Time: 15
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: French
Keywords: Lyonaisse Potatoes, Fried Potatoes and Onions
Leave a Reply