The French recipe, Lyonnaise Potatoes, is comprised of a small and modest ingredient list, yet the end result is pure decadence. Potatoes, onions, and butter come together to create one magical dish that’s as gorgeous as it is delicious. Look out, Main Course — this side is highly likely to steal the show.
Layers of sliced potatoes and onions are dotted with butter and baked until the interior layers are pillowy soft and rich with flavor, while the top crisps up, roasting to a perfect golden-brown. Finish the dish with a sprinkle of parsley, serve it hot, and watch your guests swoon.
This fancy tuber recipe has been simplified to the max, and rather than painstakingly pan-searing each and every individual sliced potato, make the oven go to work for you. Roasting the potatoes streamlines the cooking process almost entirely, without sacrificing any of the flavors. If you love roasted potatoes, bookmark our crispy, golden Roasted Baby Potatoes for next time!
WHAT ARE LYONNAISE POTATOES?
Lyon is a region well-known for its rich history in the culinary arts, so much so that Lyonnaise is a style of cuisine in-and-of-itself. Lyonnaise means “from Lyon,” as in Lyon, France, which means these tubers have some seriously French origins.
The original recipes for Lyonnaise Potatoes call for a parboil, followed by each and every potato slice going for a pan-sear in hot oil or butter.
Alternatively, the potatoes can be parboiled and then roasted in the oven. This is the much easier method of the two and the one we will use here today!
- Russet Potatoes
- Yellow Onions
- Oil and Butter
- Salt and Pepper
HOW TO MAKE LYONNAISE POTATOES
- Peel and slice the potatoes.
- Parboil them until they are al dente.
- Pan-sear the sliced onions and chopped garlic.
- Layer potatoes in the pan with onions, garlic, and butter.
- Bake at 400°F for 35 minutes.
CUT THE POTATOES
The thickness of the potato slices when it comes to making Lyonnaise Potatoes is important as it will affect the cook time. If you need a little help making sure you’re slicing them to the correct thickness, this online ruler will come in handy.
Once they are peeled, cut them in half lengthwise. Then, cut each potato half into slices just about a 1/4″ thick.
Parboiling is an important step that helps these potatoes bake up with an extra pillowy soft interior. To parboil them, simply place them in a large saucepan and add enough water to cover. Bring the water to a boil and as soon as a boil has been reached, cook for 5-6 minutes.
If you boil them too long, they will fall apart and be difficult to layer so it’s really best to set a timer! Once the potatoes are fork-tender, transfer them to a colander to drain.
PAN-SEAR ONIONS AND GARLIC
The pan that you cook the onions and garlic in is the same pan you’ll use to roast the entire dish in the oven, so you’ll probably want to use the biggest one you have. A standard-sized cast-iron skillet is perfect for this.
Add the butter to your skillet (watch to make sure it doesn’t burn), followed by the sliced onions and cook, stirring every so often, until softened. Then, add the garlic and cook 1 minute more.
ASSEMBLE IN THE PAN
To assemble the dish, turn off the heat and transfer the onions and garlic to a bowl just off to the side.
Transfer half of the potatoes to the pan and sprinkle them with salt and black pepper. Next, add all of the onions and garlic in a single layer, and finish off your Lyonnaise Potatoes by adding the remaining potatoes, and drizzling the top of them with olive oil.
BAKE AND GARNISH
Bake for 40 minutes at 425°F. And lastly, sprinkle with parsley, serve warm and enjoy!
5 MORE POTATO RECIPES YOU’LL LOVE
- Garlic Parmesan Smashed Potatoes
- Roasted Rosemary Potatoes
- Twice Baked Potatoes with Havarti and Dill
- Savory Sweet Potatoes with Goat Cheese
- Creamy Scalloped Potatoes
This recipe for Lyonnaise Potatoes takes out the brunt work and makes the oven do it for you! Made with simple ingredients and perfect for serving for both weeknight and holiday dinners.
- 4 large Russet potatoes
- 6 tablespoons unsalted butter
- 2 yellow onions cut in half and then into 1/4" slices
- 4 garlic cloves, minced
- 2 teaspoon Kosher salt, separated
- 1 teaspoon black pepper, separated
- 2 tablespoons Italian parsley, minced
- 2 tablespoons olive oil
Preheat the oven to 425°F.
Peel the potatoes and cut them in half lengthwise. Then, cut each potato half into slices about a 1/4" thick.
Place the potatoes in a large saucepan and add water to cover. Bring the water to a boil over high heat. As soon as a boil has been reached, boil for 5-6, until they are al dente. Drain well and set aside until ready to use.
Add the butter to a large, oven-safe skillet (cast iron is best) over medium heat. Add the sliced onions and cook for 10-12 minutes, stirring every so often until softened. Add the garlic and cook 1 minute more.
Turn off the heat and transfer the onions and garlic to a bowl off to the side.
Transfer half of the potatoes to the pan and sprinkle 1 teaspoon salt and 1/2 teaspoon black pepper over the top of them.
Scatter the onions and garlic across the potatoes. Then, top with a layer of the remaining potatoes, another 1 teaspoon of salt and 1/2 teaspoon of pepper. Drizzle olive oil over the top and transfer to the oven.
Bake for 40 minutes. Sprinkle with parsley, serve warm and enjoy.