Lyonnaise Potatoes is the classic French side dish of potatoes and onions pan fried until crispy and tender and tossed with fresh parsley. It’s the perfect accompaniment for a special holiday dinner and easy enough to serve at a weekday meal too!
Lyonnaise Potatoes is my go-to holiday side dish. Crispy on the outside and fluffy on the inside, these potatoes never disappoint and are perfect with any main course.
Typically fried in butter, I like to use whatever fat I have on hand in the house, to punch up the flavor. I used duck fat because I roasted a big beautiful duck the other night and had a bunch of the rendered fat leftover.
Lyonnaise Potatoes also make a delicious vegetarian side dish or vegan side dish
For a vegetarian easy potato recipe, feel free to use butter. For a healthy veggie recipe or vegan potato recipe, use coconut or avocado oil.
How to make Lyonnaise potatoes into the best crispy potatoes
To make any potatoes super crispy and fluffy, it’s best to par-cook them to remove any excess starch. You can par-cooked them by any method (bake, boil, or microwave), it really just comes down to a personal preference.
Leftover baked potatoes are great in this recipe too! Using precooked potatoes is a huge time saver and adds to the convenience making it perfect for a quick side to a weeknight dinner.
Recently I was given the opportunity to collaborate with Bj’s Wholesale Club and I was curious…could a girl who primarily eats farm-to-table shop at a wholesale club?
Let’s face it, I live in the cold tundra of New Hampshire so my local farm veggie options are limited to cold storage ones in the winter and limited farm meat supplies. Also I eat things like artichoke hearts and kalamata olives in large quantities, both of which are either hard to impossible to find locally grown.
Well, I’m happy to report that BJ’s carries both the artichokes and olives in HUGE containers AND the prices are way less expensive than my local grocery store. YAY!!!
Here’s what else I found on my shopping trip to Bj’s:
Grass-fed Beef: WOW! If I were a leprechaun, this would be my pot of gold…a whole section of grass-fed, no antibiotics ever, born and raised in the USA ground beef and steaks. Good selection of top sirloin, ribeye steaks, and strip steaks at reasonable prices. The ground beef was packed in 3- 1 pound packages for an amazing $13.99. That’s an incredible price! I ended up not trying any because my freezer is packed solid with farm beef and lamb right now, but I will be returning once my supplies run low to try it out. I’ll update this post once I do that.
Organic, non GMO frozen veggies: During the winter, I go through a good amount of organic frozen spinach so when I spied a big 4 pound bag of spinach and kale mixture for half of the price than what I pay at the grocery store, I snatched it up! Took it home to make creamed spinach and kale and it was delicious. I also bought a 4 pound bag of organic frozen peas because I plan on making a lot of pasta carbonara this winter (I like to put some peas in mine to make it “healthy”). Great quality on both and I plan on keeping a bag of each of these in the freezer.
Organic fresh veggies: Again, lots of choices in the organic department, like tomatoes, salad greens, kale, and Idaho potatoes, which I bought to use in today’s recipe. All fresh and high quality.
Beer and wine and champagne! Oh my!: Here in New Hampshire, we have state liquor stores that have wine, champagne, and beer at crazy low prices so everyone goes there to buy the goods. Luckily, Bj’s prices are the same as the state liquor stores, so it’s pretty nice to be able to pick up some grass-fed beef for dinner and a bottle of bubbly at the same time.
Hors d’oeuvres: To make shopping even more pleasurable, hors d’oeuvres are passed around as you weave in and out of the aisles…okay, it’s not really hors d’oeuvres, it’s really food samples that you can munch on (like this slice of french bread topped with dill Havarti cheese and roasted red bell peppers and served with a cute lil’ olive). Hors d’oeuvres or food samples, whatever you call it…if you feed me, I will shop in your store all day.
Candy: Specifically, Justin’s Organic Mini Dark Chocolate Peanut Butter Cups. I squealed with delight when I saw these and promptly picked up 3 packages…because I love them….and it’s the holidays…and I don’t have to wear a bathing suit any time soon…
In addition to food, Bj’s also carries many different items, like electronics, jewelry, toys, books, clothes, household cleaners, etc, etc. Yeeeesssss! One stop holiday shopping for me! WoooHoooo!
By the way, if you are looking to purchase electronics this Christmas, check out Bj’s prices first. I recently bought a 65″ 4K TV this past Black Friday at another retailer and got an unbelievable price for it ($300 less than regular price). On this visit, I saw the same TV at Bj’s for $10 less than what I paid for it on Black Friday! Well played Bj’s, well played…
I’m glad I had the opportunity to check out what Bj’s has to offer for easy and affordable entertaining this holiday season. While you are there, don’t forget to grab a bag of organic potatoes to make this classic Lyonnaise Potatoes dish for your holiday table.
Hope you enjoy this Lyonnaise Potatoes recipe and don’t forget to PIN it for later!
- 3 large organic Idaho potatoes , scrubbed clean and dried well
- 2 medium yellow onions , peeled and cut in half, then cut into 1/4' thick half slices
- 4 tablespoons unsalted butter or your choice of fat (duck, bacon, etc)
- salt & freshly ground black pepper , to taste
- 1 tablespoon fresh flat leafed parsley , chopped
Preheat oven to 400F degrees. Pierce each potato several times with a fork or knife tip and bake in the preheated oven until tender, about 45 minutes. (Can also pre-cook potatoes in a microwave for a time saver). Allow potatoes to cool slightly.
Can peel the potatoes, if desired, and cut in half lengthwise, then cut each half into 1/4" slices. Set aside.
In a large skillet over medium-high heat, heat 2 tablespoons of butter/fat until melted. Add half of the potatoes and sauté until light brown, about 4 to 5 minutes. Add half of the onions and a little salt and pepper, then continue cooking until potatoes are a golden brown and onions are just cooked through, about 7 to 8 minutes. Remove from pan and set aside to keep warm. Repeat the process with the remaining potatoes and onions.
When all potatoes and onions are cooked, toss with the fresh chopped parsley and serve immediately.