Lyonnaise Potatoes
This Lyonnaise Potatoes recipe is a crispy, buttery classic with caramelized onions and fresh parsley—perfect as a comforting side dish for any meal!
Servings: 4 servings
Ingredients
- 3 pounds russet potatoes
- 1 large onion thinly sliced
- 4 tablespoons unsalted butter divided
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley chopped
- salt to taste
- pepper to taste
Instructions
- Start by peeling the russet potatoes. Once peeled, slice them into uniform ¼-inch thick rounds for even cooking.
- Soak the sliced potatoes in a bowl of cold water for about 30 minutes to remove excess starch and prevent browning. Drain and pat dry with a clean kitchen towel.
- In a large skillet, melt 2 tablespoons of unsalted butter and 2 tablespoons of extra virgin olive oil over medium heat. Add the thinly sliced onions and a pinch of salt. Cook for 10-15 minutes, stirring occasionally, until caramelized and golden brown. Remove onions and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the sliced potatoes in an even layer. Season with salt and pepper. Cook without stirring for 5-7 minutes until the bottom side begins to brown.
- Carefully flip the potatoes using a spatula to brown the other side. Add the caramelized onions back into the skillet and gently mix. Cook for another 10-15 minutes, stirring occasionally, until potatoes are tender and golden brown.
- Remove the skillet from heat. Sprinkle chopped fresh parsley over the potatoes. Serve warm and enjoy!
Equipment
- Sharp Knife
- Cutting Board
- Large Skillet
- Spatula
- Potato peeler
Notes
- Soaking potatoes is essential for crispiness; don’t skip this step.
- Cook potatoes in batches if your skillet is small to avoid overcrowding and steaming.
- Use a mix of butter and olive oil to get rich flavor without burning the butter.