📝 About This Recipe
Hailing from the gastronomic heart of France, Lyon, this classic dish is the ultimate marriage of buttery, crisp-edged potatoes and deeply caramelized onions. It is a masterclass in French comfort food, transforming humble ingredients into a sophisticated side dish through the art of the 'sauté.' Every bite offers a textural symphony of tender interiors and golden-brown crusts, finished with a bright pop of fresh parsley.
🥗 Ingredients
The Potatoes
- 2 pounds Yukon Gold potatoes (scrubbed clean, skins on or off based on preference)
- 1 tablespoon Kosher salt (for the boiling water)
The Aromatics
- 2 large Yellow onions (halved and thinly sliced into half-moons)
- 3 pieces Garlic cloves (minced finely)
Fats and Seasoning
- 4 tablespoons Unsalted butter (divided)
- 3 tablespoons Extra virgin olive oil (divided)
- 1 teaspoon Fresh thyme (leaves only, chopped)
- 1/2 teaspoon Fine sea salt (to taste)
- 1/2 teaspoon Freshly cracked black pepper (to taste)
The Finish
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 1 teaspoon Sherry vinegar (optional, for a bright acidic lift)
👨🍳 Instructions
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1
Place the 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 to a boil, then reduce heat and simmer for 8-10 minutes. You want them 'al dente'—pierceable with a knife but still firm enough to slice without crumbling.
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3
Drain the potatoes and let them cool for 5 minutes. Slice them into rounds about 1/4-inch thick. Pat them dry with paper towels to ensure a good sear later.
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4
In a large heavy-bottomed skillet (cast iron is ideal), melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium-low heat.
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5
Add the sliced onions to the skillet with a pinch of salt. Cook slowly, stirring occasionally, for 15-20 minutes until they are soft, translucent, and a deep golden caramel color.
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6
Add the minced garlic and thyme to the onions and cook for just 1 minute until fragrant. Remove the onion mixture from the pan and set aside on a plate.
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7
Wipe out the skillet and increase the heat to medium-high. Add the remaining 2 tablespoons of oil and 2 tablespoons of butter.
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8
Once the butter is foaming, add the potato slices in a single layer. You may need to work in batches to avoid crowding the pan.
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9
Fry the potatoes undisturbed for 4-5 minutes until the bottoms are deeply golden and crisp.
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10
Flip the potatoes carefully and cook the other side for another 3-4 minutes. Season with sea salt and black pepper as they fry.
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11
Once all potatoes are crisp, return the caramelized onions and the final tablespoon of butter to the skillet.
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12
Toss everything gently for 2 minutes to allow the flavors to meld and the onions to reheat.
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13
If using, drizzle the teaspoon of sherry vinegar over the top and toss once more; this cuts through the richness of the butter.
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14
Remove from heat, garnish generously with fresh parsley, and serve immediately while piping hot.
💡 Chef's Tips
Use Yukon Gold potatoes for the best results; they hold their shape better than Russets but are creamier than Red potatoes. Don't skip the par-boiling step, as it ensures the inside of the potato is perfectly cooked while the outside crisps up. Ensure the potatoes are very dry before hitting the hot oil; moisture is the enemy of a crisp crust. If you don't have a large enough pan, fry the potatoes in two batches; crowding the pan will cause them to steam rather than sear. For an extra-indulgent version, use duck fat instead of olive oil for frying the potatoes.
🍽️ Serving Suggestions
Pair with a classic Steak Frites or a pan-seared Filet Mignon for a French bistro experience. Excellent alongside a Roast Chicken with herbs de Provence. Serve with a crisp, chilled glass of Chardonnay or a light Pinot Noir. Complements a simple green salad with a sharp Dijon vinaigrette to balance the richness. Pairs beautifully with a soft-poached egg on top for a luxurious brunch dish.