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.

Lyonnaise Potatoes (Fried Potatoes and Onions)

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Slice potatoes about 1/4 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.

Notes

When cooking the onions, you are not looking for caramelization. Just tender and maybe a little crispy around the edges.

Prep Time: 5
Cook Time: 20
Category: Easy Recipes
Method: Stove Top
Cuisine: French