Lyonnaise Potatoes

Lyonnaise Potatoes is the classic French side dish of potatoes and onions pan fried until crispy and tender.
Course Side Dish
Cuisine French
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
Calories 248kcal
Author Karrie | Tasty Ever After


  • 3 large baking potatoes , scrubbed clean and dried well
  • 2 medium 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/204C degrees. **Par-cook potatoes by piercing each one several times with a fork or knife tip and bake until tender, about 45 minutes. Allow potatoes to cool slightly.
  • 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.


For fluffy potatoes, par-cook using one of the following methods:
  • bake (in a 400F/204C degree oven for 45 minutes)
  • boil in salted water (for 5 minutes on high heat; drain and dry slices before using)
  • microwave (for 3-5 minutes on high)


Calories: 248kcal | Carbohydrates: 34g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 110mg | Potassium: 746mg | Fiber: 3g | Sugar: 3g | Vitamin A: 435IU | Vitamin C: 14.5mg | Calcium: 37mg | Iron: 1.5mg