Lyonnaise Potatoes: Classic French Pan-Fried Potatoes and Onions

Lyonnaise Potatoes are a beloved French side dish featuring buttery pan-fried potatoes and sweet, golden onions. Perfect for cozy dinners or as a refined addition to your holiday table, this recipe transforms simple ingredients into something spectacular. Whether you're pairing it with steak, roasted chicken, or enjoying it on its own, this dish delivers rich, savory comfort in every bite.

Why Everyone Will Love This Recipe

• Classic French flavor: Caramelized onions and crispy potatoes are a timeless combination.
• Simple ingredients: Everything you need is probably already in your kitchen.
• Versatile side dish: Pairs beautifully with meat, fish, or a vegetarian main.
• Naturally gluten-free and vegetarian: It’s an easy win for various diets.

What Are Lyonnaise Potatoes?

Lyonnaise Potatoes, or Pommes de Terre Lyonnaise, originate from the Lyon region of France, known for its rustic yet refined cuisine. This dish dates back to the 19th century and is a staple in many French bistros. Traditionally, it combines boiled and sliced potatoes with sautéed onions and butter, cooked until perfectly golden and crisp. It’s the epitome of French comfort food—simple, elegant, and deeply flavorful.

Pro Tips for the Best Lyonnaise Potatoes

• Use waxy potatoes like Yukon Golds or red potatoes. They hold their shape better after boiling.
• Let potatoes cool completely before slicing—this helps keep them intact when frying.
• Don’t crowd the pan while frying. Work in batches if needed for better browning.
• Deglaze with a splash of white wine or vinegar if you want extra depth of flavor.
• Fresh parsley adds a bright contrast—don’t skip it!

Frequently Asked Questions

What kind of potatoes are best for Lyonnaise Potatoes?

Waxy potatoes like Yukon Gold or red potatoes work best. They stay firm and crisp up nicely when pan-fried.

Can I make this dish ahead of time?

You can boil and slice the potatoes a day in advance. Store them in the fridge and fry just before serving.

Why aren’t my potatoes getting crispy?

Too much moisture or crowding in the pan can prevent crisping. Make sure your potatoes are dry and cook in batches if needed.

Do I need to peel the potatoes?

Peeling is traditional, but you can leave the skin on for a more rustic look and extra texture.

Can I add garlic or other herbs?

Absolutely! While parsley is classic, you can add thyme, rosemary, or a smashed garlic clove while sautéing the onions for extra flavor.

How to Store Lyonnaise Potatoes

Let leftovers cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the potatoes in a skillet over medium heat with a bit of butter or oil until warmed through and crispy again. Avoid microwaving, as it softens the texture.

How to Freeze Lyonnaise Potatoes

Freezing isn’t ideal for this dish, as the potatoes may turn grainy. However, if needed, you can freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat from frozen in a hot skillet or oven to bring back some of the crispness. Consume within 1 month for best results.

How to Make Lyonnaise Potatoes

Place whole potatoes in a pot of cold water. Bring to a boil and cook for about 30 minutes, or until fork-tender.

Drain the potatoes and let them cool completely. Once cooled, peel and slice them into medium-thin rounds.

In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the potato slices in a single layer and cook until golden brown—about 5 minutes per side. Work in batches and add more butter as needed. Set aside.

In the same pan, melt another tablespoon of butter. Add sliced onions and cook over medium heat, stirring occasionally, until caramelized and golden brown—about 10 minutes. Season with salt.

Add the fried potatoes back into the pan with the onions. Toss gently to combine and warm through. Sprinkle with fresh parsley.

Transfer to a serving platter and serve warm. Bon appétit!