Lyonnaise Potatoes

Why You’ll Love This Recipe

I like this recipe because it strikes the perfect balance between crispy potatoes and soft, sweet onions. The caramelization adds a depth of flavor that pairs beautifully with almost any main dish. I also appreciate how versatile it is—I can serve it with roasted meats, grilled fish, or even enjoy it on its own as a comforting vegetarian side.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound (450 g) potatoes (like Yukon Gold)
2 tbsp oil, divided
1 medium onion
½ tsp garlic powder
½ tsp paprika
½ tsp ground cumin
½ tsp salt

Directions

1. I slice the onion into thin rounds and fry them in 1 tablespoon of heated oil in a skillet. I cook over medium heat until caramelized, about 15 minutes, adding a few spoons of water after 5 and 10 minutes to help with the caramelization. Then I remove the onions from the skillet.

2. Meanwhile, I slice the potatoes into ¼-inch rounds. I place them in a pot, cover with water, add salt, and bring to a boil. Once boiling, I reduce the heat and simmer for 4–5 minutes. Then I drain and pat them dry with a kitchen towel.

3. In the same skillet, I heat the remaining tablespoon of oil and add the potatoes. I cook them over medium heat for 10–15 minutes until crisp and golden.

4. I return the caramelized onions to the skillet, add the garlic powder, paprika, cumin, and salt, then cook for a few more minutes so everything blends together.

5. I serve the potatoes hot, garnished with fresh parsley.

Servings and Timing

This recipe makes 2 servings. It takes about 5 minutes to prepare and 30 minutes to cook, so I can have it ready in 35 minutes.

Variations

Sometimes I swap the spices for fresh herbs like thyme or rosemary for a more traditional French flavor. When I want extra richness, I cook the potatoes in butter instead of oil. For a smoky twist, I like to use smoked paprika.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over medium heat to bring back their crispness, or I use the oven at 350°F for about 10 minutes. I avoid microwaving them since that softens the potatoes too much.

FAQs

Can I make Lyonnaise potatoes ahead of time?

Yes, I often parboil the potatoes and caramelize the onions ahead, then finish frying before serving.

What type of potatoes work best?

I like Yukon Gold or other waxy potatoes because they hold their shape while crisping nicely.

Can I use butter instead of oil?

Yes, I sometimes use butter for extra richness, but I watch carefully to prevent burning.

Do I need to peel the potatoes?

Not necessarily—I often leave the skins on for added texture and nutrients.

Can I bake instead of pan-fry?

Yes, I roast the parboiled potato slices at 400°F until golden, then mix them with the onions and spices.

How do I keep the potatoes crispy?

I dry them well after boiling and avoid overcrowding the skillet.

Can I add cheese?

Yes, I occasionally sprinkle grated Gruyère or Parmesan on top before serving.

Are Lyonnaise potatoes gluten-free?

Yes, this recipe is naturally gluten-free as long as the spices are pure.

What proteins pair well with this dish?

I like to serve it with roasted chicken, steak, or pan-seared fish.

Can I freeze leftovers?

I don’t recommend it—the potatoes lose their texture when thawed.

Conclusion

I love making Lyonnaise potatoes because they turn simple ingredients into something elegant and satisfying. The caramelized onions add sweetness, the potatoes bring crispness, and the spices tie everything together. It’s a quick side dish that feels both rustic and refined, perfect for weeknights or special meals alike.

Lyonnaise Potatoes

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• Author: Emma
• Total Time: 35 minutes
• Yield: 2 servings
• Diet: Vegetarian

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Description

A classic French side dish made with crispy pan-fried potatoes, sweet caramelized onions, and warm spices. Simple yet elegant, these Lyonnaise potatoes pair beautifully with roasted meats, fish, or vegetarian mains.

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Ingredients

1 pound (450 g) potatoes (such as Yukon Gold)

2 tbsp oil, divided

1 medium onion

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp ground cumin

1/2 tsp salt

Fresh parsley, for garnish

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Instructions

1. Slice the onion into thin rounds. Heat 1 tablespoon of oil in a skillet and cook onions over medium heat until caramelized (about 15 minutes), adding a splash of water at 5 and 10 minutes. Remove from skillet.
2. Slice the potatoes into 1/4-inch rounds. Place in a pot, cover with water, add salt, and bring to a boil. Reduce heat and simmer 4–5 minutes. Drain and pat dry.
3. Heat the remaining tablespoon of oil in the same skillet. Add the potato slices and cook over medium heat for 10–15 minutes until crisp and golden.
4. Return caramelized onions to the skillet. Stir in garlic powder, paprika, cumin, and salt. Cook a few more minutes until flavors combine.
5. Serve hot, garnished with fresh parsley.

Notes

Use Yukon Gold or waxy potatoes for best results.

Swap spices for fresh herbs like thyme or rosemary for a more traditional flavor.

For extra richness, cook potatoes in butter instead of oil.

To reheat, use a skillet or oven to maintain crispness—avoid microwaving.

Roast potatoes at 400°F instead of pan-frying for a lighter version.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Pan-Fried
• Cuisine: French

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 4g
• Sodium: 310mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg