Lyonnaise Potatoes are thinly sliced potatoes, par boiled and fried until crispy with caramelized onions — simple ingredients and big flavor! See the step by step recipe video down in the recipe card.
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This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!
Sometimes it really amazes me how the simplest ingredients can make a dish as flavorful as these Lyonnaise Potatoes!
Lyonnaise might sound sort of fancy, but I promise that although there are a few different steps (and one pot and one pan 😉 ), the ingredients and method are simple, and the flavor is worth every minute!
Lyonnaise potatoes are simply crispy sliced potatoes with caramelized onions — one epic combination if you ask me!
Here are a few of my best tips and tricks to get you started!
What kind of potatoes do I need to make Lyonnaise potatoes?
Really, any varietal of potatoes can be used in this Lyonnaise Potatoes recipe, but I prefer the creamy, buttery flavor of The Little Potato Company’s Boomer Gold potatoes — I love that they come pre-washed and don’t need to be peeled, so it really cuts down on my prep time!
Just a quick slice and they are ready to go!
If you don’t have Boomer Gold, you can use any varietal of Little Potatoes.
What kind of onions can I use?
Traditionally, yellow onions are used in Lyonnaise potatoes, but, again, who’s to say that red onions aren’t also delicious when caramelized and served with potatoes!
Feel free to use the yellow onions called for, or improvise and use whichever onions you have on hand.
Tell me the truth — can’t I just dump everything in the pan at once?
Believe me, you know I love nothing more than saving time and dishes while producing amazing results!
With these Lyonnaise Potatoes, however, the big selling feature is those crispy potato edges paired with the caramelized onions.
The best way to do this is to work in batches (unless you have one really, really large pan and can actually heat it evenly), so that the potatoes are not crowded.
Sliced potatoes cooked with caramelized onions are still delicious, however, so if you insist you don’t need that crispy exterior, feel free to save yourself 20 minutes and go all in 😉
What can I add to put my own twist on this recipe?
- Feel free to bump up the seasonings or spices: Lyonnaise Potatoes are traditionally kept simple, which is one thing I really love about them. However, you can always add garlic, different herbs or spices to add your own spin.
- Sprinkle other fresh herbs on before serving, in addition to the traditional fresh parsley: again, experiment and use what you have!
- Add in additional vegetables: although not traditional, you can add additional vegetables when you are sautéing the potatoes and onions. Just remember that the more you add, the more batches you will have to cook in, since the potatoes need some room to get crispy.
A few more ways to complete your meal!
These Lyonnaise Potatoes do require a little hands on attention while they cook, so we love to serve with a main dish from the oven, slow cooker or Instant Pot to keep things simple. Here are a few of our favorites!
- Instant Pot Pot Roast — skip the potatoes in the pot roast and serve with these instead!
- Slow Cooker Chicken Breast — simple and flavorful
- Crockpot Pulled Pork — juicy and tender!
- Creamy Garlic Instant Pot Chicken Thighs
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- 1 lb Little potatoes
- 1 teaspoon salt
- 2 small yellow onions (thinly sliced)
- 2 tablespoons butter (salted or unsalted)
- 2 tablespoons canola oil
- salt and pepper
- fresh parsley for garnish
- Cut potatoes into 1/4" thick slices. Place in a large pot of cold water and add 1 teaspoon salt.
- Bring to a boil and boil 3-4 minutes, until crisp-tender. Drain and spread onto a paper towel lined plate to dry and cool slightly.
- In a large skillet over medium-high heat, melt butter with canola oil. Add half of the onions and cook until translucent and tender.
- Add half of the parboiled potatoes to the onions in the skillet and cook, stirring occasionally, until onions are caramelized and potatoes are crispy (not every potato will be crispy, but there should be a good amount of browned edges).
- Remove potatoes and onions to a plate and cover with foil to keep warm.
- Repeat the cooking process with the remaining onions and potatoes. When the second batch of potatoes are crispy and golden, stir the first batch back into the pan to heat through.
- Season with salt and pepper to taste, and sprinkle with fresh parsley before serving.
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