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!
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!
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)
- sweet onions (Vidalia)
- minced garlic, salt & coarse ground pepper
- chicken broth
- fresh parsley
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.
What to serve with these Pan-Fried Potatoes for the holidays
- Holiday Prime Rib
- Bacon Cranberry Collards Stuffed Pork
- Creole Roasted Turkey Breast
- Southern Pecan Crusted Chicken
- Pineapple Mustard Glazed Ham
What to serve during the week with these potatoes
- Cast Iron Skillet Steak
- Classic Chicken Fried Steak Fingers
- Skillet Pork Chops
- Perfect Peppered Pork Tenderloin
- Tender Roasted Buttermilk Chicken
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
- Horseradish Mashed Potatoes with Cream Cheese & Garlic
- Easy, Cheesy Hashbrown Casserole (with no canned soup)
- Creamy Dill Potato Salad
- Fluffy Mashed Sweet Potatoes
- Baked Cheesy Smashed Potato Bites
IF YOU MAKE THIS RECIPE, BE SURE TO LET ME KNOW!
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Easy Lyonnaise Potatoes
- mandoline slicer
- 2 tablespoon olive oil
- 2 lbs russet potatoes, about 4-5 medium potatoes
- 1- 1.5 large sweet onions (like Vidalia)
- 4 tablespoon butter, cut into pieces
- 1 teaspoon minced garlic
- 1.5 teaspoon salt
- ½ teaspoon coarse ground pepper
- ½ C chicken broth
- 1 tablespoon chopped fresh parsley
- Slice potatoes and onions thinly using a mandoline slicer, or about ¼" 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 ½ 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 ¼ 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.