📝 About This Recipe
Hailing from the culinary heart of Lyon, France, these Lyonnaise potatoes are a masterclass in texture and flavor contrast. This classic dish features buttery, tender sliced potatoes pan-seared until crisp and golden, tossed with deeply caramelized onions and finished with a bright flourish of fresh parsley. It is the quintessential French comfort food that elevates any breakfast or brunch spread from simple to sophisticated.
🥗 Ingredients
The Potatoes
- 2 lbs Yukon Gold Potatoes (scrubbed, peeled, and sliced into 1/4-inch rounds)
- 1 tablespoon Kosher Salt (for the boiling water)
The Aromatics
- 2 large Yellow Onions (halved and thinly sliced into half-moons)
- 4 tablespoons Unsalted Butter (divided into two portions)
- 2 tablespoons Extra Virgin Olive Oil (to prevent butter from burning)
- 2 pieces Garlic Cloves (minced)
Seasonings & Garnish
- 1/2 teaspoon Fine Sea Salt (or to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
- 1/4 cup Fresh Italian Parsley (finely chopped)
- 1 teaspoon Apple Cider Vinegar (optional, for a bright finish)
👨🍳 Instructions
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1
Place the sliced potatoes in a large pot and cover with cold water by at least an inch. Add the tablespoon of kosher salt.
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2
Bring the pot to a boil over medium-high heat. Once boiling, reduce heat and simmer for 5-7 minutes until the potatoes are parboiled (tender but still firm enough to hold their shape).
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3
Drain the potatoes carefully in a colander and spread them out on a clean kitchen towel or baking sheet to air dry for 10 minutes. Removing moisture is key for a crispy finish.
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4
While potatoes dry, heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large (12-inch) heavy-bottomed skillet or cast iron pan over medium heat.
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5
Add the sliced onions to the skillet with a pinch of salt. Cook, stirring occasionally, for 15-20 minutes until they are soft, translucent, and a deep golden brown.
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6
Add the minced garlic to the onions and cook for just 1 minute until fragrant. Transfer the onion mixture to a small bowl and set aside.
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7
Wipe the skillet clean. Increase the heat to medium-high and add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil.
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8
Arrange the potato slices in the skillet in a single layer (you may need to work in batches). Let them sear undisturbed for 4-5 minutes until the bottoms are deeply bronzed and crispy.
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9
Flip the potatoes carefully using a thin spatula and cook the other side for another 4-5 minutes. They should be golden and crisp on the edges.
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10
Lower the heat to medium and return the caramelized onions to the skillet with the potatoes.
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11
Toss gently to combine, being careful not to break the potato slices. Cook for another 2-3 minutes to allow the flavors to meld.
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12
Season with sea salt and freshly cracked black pepper. If using, drizzle the teaspoon of apple cider vinegar over the top for a subtle acidic lift.
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13
Remove from heat and fold in the fresh chopped parsley. Serve immediately while hot and crisp.
💡 Chef's Tips
Use waxy potatoes like Yukon Gold or Red Bliss; starchy Russets tend to fall apart during the parboiling and sautéing process. Do not skip the air-drying step; any residual water on the potatoes will cause them to steam rather than sear. For the most authentic flavor, use high-quality European-style butter which has a higher fat content and lower water content. Avoid overcrowding the pan; if the potatoes are piled too high, they won't get that signature crispy crust. If you want an extra layer of flavor, add a pinch of dried thyme or rosemary during the onion caramelization phase.
🍽️ Serving Suggestions
Serve alongside a classic Omelette aux Fines Herbes for a sophisticated French brunch. Pair with thick-cut smoked bacon or artisanal breakfast sausages. Top with a perfectly poached egg so the yolk creates a rich sauce for the crispy potatoes. Accompany with a crisp green salad tossed in a sharp Dijon vinaigrette to cut through the richness. Enjoy with a chilled glass of Mimosa or a dry sparkling Crémant de Bourgogne.