Another Louisiana favorite, French Lyonnaise Potatoes are simply pan-fried potatoes with crisp edges, laced with tender, caramelized sweet onions, bathed in plenty of butter and topped with a sprinkle of parsley.  Melt-in-your mouth delicious, this easy “steakhouse” side dish is pure comfort food that goes with anything, is gorgeous enough for the holidays and a superstar at brunch!

Simple Lyonnaise Potatoes are simply skillet fried potatoes and sweet onions.

Lyonnaise Potatoes Scripture Psalm 68:5

 

Skillet potatoes and onions are a classic comfort food that can bring simple pleasure to any meal.  Buttery, crisp potatoes and sweet onions are a pair that has been together longer than…  well, almost anything!  Elevated just a tad as thinly sliced medallions with lovely caramelized flavors and coloring, this dish will have you swearing you’re eating at your favorite steakhouse.  When, in fact, you’re cozy at home, eating the best food that is incredibly easy to make!

 

Ingredients for Lyonnaise Potatoes

 

What You Need To Make Easy Pan-Fried Lyonnaise Potatoes

Originating in Lyon, France and frequently made during the holidays in my home state, this potato side dish with an uppity name sounds way more fancy than it really is.

  • olive oil
  • russet potatoes (Idaho potatoes)
  • butter
  • sweet onions (Vidalia)
  • minced garlic, salt & coarse ground pepper
  • chicken broth
  • fresh parsley

 

Lyonnaise potatoes in a serving dish for the holidays

 

How To Make Lyonnaise Potatoes in a Cast Iron Skillet

Many recipes par boil the sliced potatoes before starting.  But this recipe adds raw, sliced potatoes straight to the hot skillet to brown and crisp.  Why do I do it this way?  Because this is how these potatoes are made where I grew up.  And Emeril.  Emeril does it this way.

  • Good tools make any job easier.  For this dish, using a mandoline slicer to quickly work through the potatoes and onions makes a world of difference!  I also don’t worry with peeling the potatoes.  The potatoes are sliced thin, and the skins add nice color.
  • After the potatoes and onions have been sliced, layer potatoes, salt, pepper and butter in hot iron skillet.  Let potatoes brown in the skillet, stirring/turning occasionally to keep them from sticking.  Add a little chicken broth if more liquid is needed.
  • Stir onions and garlic into potatoes and cook until onions begin to caramelize.
  • Remove from heat. Garnish with parsley and serve.

 

Lyonnaise Potatoes upclose in a serving dish

 

What to serve with these Pan-Fried Potatoes for the holidays

What to serve during the week with these potatoes

 

Lyonnaise Potatoes on a plate and in a serving dish.

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Simplicity, comfort and mouthwateringly delicious, that’s what these potatoes are all about.  Whether served alongside quiche at brunch, as your potato dish during the holidays or as your favorite side dish during the week, Lyonnaise Potatoes absolutely live up to their fancy name and then some.

 

Other Potato Side Dishes You’ll Love

 

 

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Simple Lyonnaise Potatoes are simply skillet fried potatoes and sweet onions.

Easy Lyonnaise Potatoes

French Lyonnaise Potatoes are simply skillet fried potatoes with crisp edges, laced with tender, caramelized sweet onions, bathed in plenty of butter and topped with a sprinkle of parsley. 
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American, French
Keyword: brunch, classic, holiday
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 people

Equipment

  • mandoline slicer

Ingredients

  • 2 Tbsp olive oil
  • 2 lbs russet potatoes, about 4-5 medium potatoes
  • 1- 1.5 large sweet onions (like Vidalia)
  • 4 Tbsp butter, cut into pieces
  • 1 tsp minced garlic
  • 1.5 tsp salt
  • 1/2 tsp coarse ground pepper
  • 1/2 C chicken broth
  • 1 Tbsp chopped fresh parsley

Instructions

  • Slice potatoes and onions thinly using a mandoline slicer, or about 1/4" thin if slicing with knife.
  • Heat oil in a large skillet over medium-low heat. Add half the potatoes to the bottom of hot skillet. Sprinkle with about 1/2 salt and pepper. Top with half the butter. Repeat with second half of potatoes, salt, pepper and butter.
  • Cook until potatoes begin to brown on the bottom, 10 to 15 minutes.  Stir occasionally with flat metal spatula and add a little (about 1/4 C) chicken broth as needed as potatoes cook to prevent potatoes from sticking.
  • Break onions into rings. Add to potatoes with garlic. Stir into potatoes and cook until onions are cooked through and begin to caramelize, approximately another 10 minutes. Add additional broth as needed to keep potatoes from sticking.
  • Remove from heat. Spoon into serving dish. Garnish with fresh parsley.

Notes

Keep use of broth to a bare minimum.  Too much broth will "boil" the potatoes and keep them from browning and becoming crispy.

 

 

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French Lyonnaise Potatoes are simply skillet fried potatoes and carmelized sweet onions with plenty of butter and salt. Melt in your mouth delicious, this easy "steakhouse" side dish is pure comfort food, gorgeous enough for the holidays and a super star at brunch.

 

French Lyonnaise Potatoes are simply skillet fried potatoes and carmelized sweet onions with plenty of butter and salt. Melt in your mouth delicious, this easy "steakhouse" side dish is pure comfort food, gorgeous enough for the holidays and a super star at brunch.

 

French Lyonnaise Potatoes are simply skillet fried potatoes and carmelized sweet onions with plenty of butter and salt. Melt in your mouth delicious, this easy "steakhouse" side dish is pure comfort food, gorgeous enough for the holidays and a super star at brunch.