Lyonnaise Potatoes French Style (Printer-Friendly)
Golden potatoes with caramelized onions, crisp edges, and buttery flavor.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
2 pounds Yukon Gold or Russet potatoes, peeled and sliced into 1/4-inch rounds
02 -
2 large yellow onions, thinly sliced
03 -
3 tablespoons unsalted butter
04 -
2 tablespoons extra virgin olive oil
05 -
1 tablespoon fresh thyme leaves
06 -
1 tablespoon chopped fresh parsley
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
→ Optional
09 -
1/4 cup chicken or vegetable stock
# Steps to Prepare:
01 -
Place sliced potatoes in a large pot of cold, lightly salted water. Bring to a boil, then reduce heat and simmer for 5 to 7 minutes until just tender. Drain and let cool slightly.
02 -
In a heavy skillet, melt 2 tablespoons of butter with 1 tablespoon olive oil over medium-low heat. Add onions and cook, stirring occasionally, for 15 to 20 minutes until golden brown. Season with salt, transfer to a plate, and set aside.
03 -
In the same skillet, heat remaining butter and oil over medium heat. Add par-cooked potato slices in a single layer. Season with salt, black pepper, and fresh thyme. Cook for 5 to 7 minutes per side, flipping gently, until golden and slightly crispy.
04 -
Transfer potatoes to a plate as they finish cooking. Return all potatoes to the skillet with the caramelized onions. Toss gently to combine, adding a splash of stock if desired. Adjust seasoning to taste.
05 -
Sprinkle with chopped fresh parsley and serve immediately as a side dish.
# Extra Cooking Tips:
01 -
Use a mandoline for even slicing and crispier results.
02 -
Parboil potatoes starting in cold water for even cooking.
03 -
Pat potatoes dry after boiling to enhance crispness.
04 -
Cook in batches to avoid overcrowding the skillet and ensure even browning.
05 -
Enhance flavor with crispy bacon, garlic, shallots, or Gruyère cheese.