📝 About This Recipe
Hailing from the culinary capital of Lyon, France, these potatoes are a masterclass in texture and simple elegance. This dish features buttery, golden-brown potato rounds tossed with meltingly sweet caramelized onions and a vibrant finish of fresh parsley. It is a rustic yet sophisticated side dish that transforms humble pantry staples into a crispy, savory centerpiece perfect for any gourmet table.
🥗 Ingredients
The Potatoes
- 2 pounds Yukon Gold potatoes (scrubbed, peeled, and sliced into 1/4-inch thick 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)
Seasoning and Garnish
- 1/2 teaspoon Fine sea salt (plus more to taste)
- 1/4 teaspoon Freshly cracked black pepper (to taste)
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 1 teaspoon Sherry vinegar (optional, for a bright finish)
👨🍳 Instructions
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1
Place the sliced potato rounds 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 water to a boil over high heat. Once boiling, reduce to a simmer and cook for 5-7 minutes until the potatoes are 'par-cooked'—tender but still firm enough to hold their shape without crumbling.
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3
Drain the potatoes thoroughly 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 to achieving a crispy exterior.
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4
While the 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. Sauté, stirring frequently, for 12-15 minutes until they are soft, translucent, and a deep golden brown. Do not rush this; the caramelization provides the dish's sweetness.
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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. Heat the remaining 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat until the butter foam subsides.
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8
Place the par-cooked potato slices in the pan in a single layer (you may need to work in batches). Let them sear undisturbed for 4-5 minutes until the bottoms are deep golden and crispy.
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9
Carefully flip the potatoes using a thin spatula and cook the other side for another 4-5 minutes. They should be beautifully browned on both sides.
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10
Once the potatoes are crispy, return the caramelized onions and garlic to the pan. Toss gently with the potatoes to combine without breaking the slices.
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11
Season with sea salt and black pepper. If using, drizzle the teaspoon of sherry vinegar over the top and toss one last time—the acidity cuts through the richness of the butter.
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12
Remove from heat and garnish generously with the fresh chopped parsley. Serve immediately while hot and crisp.
💡 Chef's Tips
Use Yukon Gold potatoes for the best results; their waxy-creamy texture holds up better than starchy Russets. Ensure the potatoes are completely dry before frying; any surface moisture will cause them to steam rather than crisp. Don't overcrowd the pan during the browning stage; work in two batches if necessary to ensure every slice gets direct contact with the heat. Be patient with the onions—low and slow caramelization is what separates an authentic Lyonnaise dish from basic fried potatoes. If the potatoes start to stick, add a tiny bit more oil rather than butter, as oil has a higher smoke point.
🍽️ Serving Suggestions
Pair with a classic Steak Frites or a pan-seared Filet Mignon for a traditional French bistro experience. Serve alongside a Roasted Chicken with herbs de Provence and a side of garlicky green beans. Excellent as a base for a weekend brunch, topped with two soft-poached eggs and a drizzle of Hollandaise. Complements a crisp, chilled glass of Chardonnay or a light-bodied Pinot Noir. Serve with a simple green salad tossed in a sharp Dijon vinaigrette to balance the buttery richness.