Elevate any menu with these Lyonnaise Potatoes, where perfectly cooked spuds meet tender onions and parsley.
This dish has roots in the French city of Lyon, which is often called the gastronomy capital of France (sorry, Paris!). I was in my mid-twenties when I first tried Lyonnaise potatoes, but it became a fast favorite. This recipe contains all of the best features when it comes to potato-centric dishes — a golden crispy exterior with a soft buttery interior, combined with onions and lots of fresh garlic.
This recipe breaks the process down into very easy steps and yields probably the most elegant potato dish my kitchen has ever seen. I’ve come quite a long way from the slightly undercooked microwave-baked potato I used to prepare in my youth.
I come from a very large, Irish family with a penchant for including a side of potatoes at every family gathering. I enjoy mashed potatoes as much as the next girl, but right now this recipe for Lyonnaise potatoes is on a steady rotation, and I just don’t see that changing any time soon.
Are Lyonnaise Potatoes Healthy?
Potatoes are a decent source of fiber, which helps you feel fuller for longer, and they contain potassium, vitamin C, and vitamin B6. That said, given the amount of butter used in this recipe, it isn’t exactly a low-calorie dish. While this is not a low-carb meal either, it can easily fit into a balanced diet and would be an excellent accompaniment to your favorite protein. These Lyonnaise potatoes can easily be made vegan with the use of your preferred plant-based butter.
How To Caramelize Onions Like A Pro
Caramelizing onions is one of the simpler culinary techniques, but it does require a bit of patience and attention to achieve that deep flavor and color that we’re aiming for. The key to beautifully caramelized onions is cooking them low and slow. Start by slicing the onion thinly, as this increases the surface area, allowing them to cook more quickly and evenly. Salt the onions early to help draw out moisture and accelerate the breakdown of the sugars. Use a large pan over a large burner to ensure the onions are spread thin and have maximum contact with the pan, which helps them caramelize faster.
Throughout the process, you can deglaze the pan as fond builds up by adding a splash of water (or even stock) and using a flat wooden spatula to scrape up any browned bits on the pan. By cooking the onions slowly and allowing the flavors to develop over time, you’ll achieve that subtly sweet, rich flavor that will really make your Lyonnaise potatoes top-tier.
How do I store leftovers?
Store your leftover Lyonnaise potatoes in an airtight container in the fridge for up to 3 days. To reheat, simply place them in a pan over medium heat with a bit of butter or oil, allowing them to crisp up again. Alternatively, if you want to freeze them, store in a freezer-safe airtight container and they’ll keep for up to 3 months.
Serving Suggestions
Pair these Lyonnaise potatoes with any of your favorite main courses, ideally a protein like steak, fish, or chicken. I have to recommend this Crispy Skin Salmon because it’s seriously delicious. This Honey-Glazed Salmon as well as this Lemon Roasted Chicken would also pair wonderfully. For vegetarian dishes to serve, I love these Vegetarian Stuffed Mushrooms. And if you ask me, this Zucchini Quiche is out of this world and the perfect vegetarian protein option.
Ingredients
- 3 tablespoons unsalted butter
- 1 large onion thinly sliced
- 3 cloves garlic minced
- 1 1/2 pounds russet potatoes peeled and sliced into 1/4-inch rounds
- Salt to taste
- Black pepper to taste
- 1/4 cup fresh parsley chopped
Instructions
- Preheat the oven to 375 degrees F.
- In a large skillet, heat unsalted butter over medium heat. Add onions and cook until caramelized, about 10-15 minutes. Add the garlic and cook for an additional minute.
- Layer the sliced potatoes in an oven-safe dish, seasoning each layer with salt and pepper. Spread the caramelized onions on top.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20-25 minutes until the potatoes are tender.
- Remove from oven and sprinkle with chopped parsley before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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