These Lyonnaise Potatoes are parboiled, then pan-fried in butter with onions until crispy. The best French potato side dish since fries!
Serve this dish with my French Onion Roasted Chicken or the Chicken Francese. They pair so well!
Leave it to the French to make the best potato dish! And I am not talking about fries. No, these pan-fried Lyonnaise potatoes are absolutely incredible. Named after the French city, Lyon, these potatoes are cooked in boiling water for 2 minutes, then fried in butter in a pan. There are a few steps to this recipe but the final result is absolutely worth it!
Ingredients:
- potatoes: I used Russet; you want starchy potatoes for this recipe
- onion: I used yellow onion
- garlic: fresh minced, do not use powder
- butter: unsalted
- oil: vegetable is preferred here
How to make Lyonnaise Potatoes?
- Start by peeling potatoes. Slice them into ⅛ to ¼ thick slices.
- Place potatoes in a pot and cover with water. Bring to a boil and boil for 2 minutes.
- Drain potatoes well.
- Heat up half of the oil and butter in a large skillet.
- Add potato slices and onions in batches.
- Fry until golden brown, turning them over as needed.
- Serve.
Best tips for making Lyonnaise Potatoes:
- Cut the potatoes in the same thickens slices for even cooking. They should not be too thick nor too thin.
- Boil the potatoes for exactly 2 minutes. You do not want them cook all the way through since you will finish that process in the pan.
- These potatoes are the best served right away, since they will have the perfect texture: crispy on the outside, soft on the inside.
- I recommend following the recipe as it is written. Do not skip parboiling the potatoes.
More side dish recipes:
- Candied Sweet Potatoes
- Air Fryer French Fries
- Roasted Potatoes and Carrots
- Easy Oven Roasted Potatoes
- Baked Eggplant
For more recipes like this one, feel free to browse our Side Dish category.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!
Lyonnaise Potatoes
Ingredients
- 4 medium Russet potatoes
- 1 medium yellow onion sliced thin
- 2 teaspoons minced garlic
- 4 tablespoons unsalted butter
- 4 tablespoons vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- parsley for garnish
Instructions
- Start by peeling potatoes. Slice them into ⅛ to ¼ thick slices.
- Place potatoes in a pot and cover with water. Bring to a boil and boil for 2 minutes.
- Drain potatoes well. You do not want to drop wet potatoes into hot oil. Let them sit in a colander over a plate, while you heat up oil and butter.
- Heat up half of the oil and butter in a large skillet.
- Add potato slices and onions in batches. Do not overcrowd the pan or the slices won't cook crispy.
- Fry until golden brown, turning them over as needed. Remove done slices as you go. Repeat until all potatoes are fried. Add garlic with the last part of the potatoes.
- Garnish with parsley.
- Serve.
Notes
- Boil the potatoes for exactly 2 minutes. You do not want them cook all the way through since you will finish that process in the pan.
- These potatoes are the best served right away, since they will have the perfect texture: crispy on the outside, soft on the inside.
- I recommend counting 1 potato per person, when deciding on larger serving size.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Brenda says
Why would you wait to add garlic with the last part of potatoes.... wouldn't that leave the others without garlic seasoning?
Karen G says
Because it burns easily.
Beth says
Yum! These look so delicious and tasty! My son is going to love this recipe! I can't wait to make this!
Betsy says
We always called these "home fries" growing up and it was something to look forward to every Saturday morning! So easy and so delicious! My kids and husband love these, too.
Suzy says
These are so good and tasty! Love how simple they were to make!