Lyonnaise Potatoes

If you love crispy potatoes, these Lyonnaise Potatoes are one to add to your list! Thinly sliced Yukon Gold potatoes are parboiled until tender, then finished in a skillet with olive oil until golden and crispy. I serve them with caramelized onions on top, which adds another layer of flavor and makes these potatoes feel a little extra special.

What Are Lyonnaise Potatoes?

Lyonnaise potatoes are a classic French potato dish traditionally made with thinly sliced potatoes, onions, and butter. The potatoes are typically cooked until golden and crispy, while the onions become soft and caramelized. My version is inspired by the classic preparation, but I use olive oil instead of butter. The olive oil works beautifully for cooking the potatoes and gives them those crispy, golden edges instead of using butter (without the saturated fat).

My Inspiration: France Meets Miami

My inspiration for making these potatoes actually started right here in Miami. I had Lyonnaise potatoes at a Miami Spice restaurant, and they were so good that I immediately started thinking about making them at home. That experience also brought back memories of my time in France, where I had the chance to try authentic French potatoes and experience how much attention is given to simple ingredients and classic preparations.

When I decided to make my own version, I wanted to keep the spirit of the dish while making it my own. Instead of butter, I used olive oil, and I have to say, I loved how they turned out! The potatoes still get beautifully golden and crispy, and the olive oil adds its own flavor.

Ingredients: Lyonnaise Potatoes

• Potatoes, Yukon Gold: You’ll need 1 ½ pounds Yukon Gold potatoes, sliced about ¼-inch thick. Yukon Golds have a naturally buttery texture and hold up well when sliced and cooked in a skillet. Keeping the slices relatively thin helps them become tender on the inside while getting golden and crispy on the outside.
• Extra-Virgin Olive Oil: You’ll use 3 tablespoons olive oil total, but you’ll add it in stages. Start with 2 tablespoons when cooking the first half of the potatoes, then add another tablespoon when you add the remaining potatoes. Using the oil in stages helps make sure the potatoes have enough room and fat to brown rather than simply steam.
• Caramelized Onions: Traditional Lyonnaise potatoes typically have the onions cooked and mixed throughout the potatoes. For my version, I chose to caramelize the onions separately and make a larger batch—not just one onion—so I have extra to use in other dishes throughout the week. It’s a little more practical and means I get to enjoy those delicious, caramelized onions beyond just this recipe!

How to Make Lyonnaise Potatoes

1. Slice the potatoes. Wash and slice the Yukon Gold potatoes into approximately ¼-inch slices. Try to keep the slices relatively uniform so they cook evenly. I used baby Yukon Gold potatoes as I was able to find a 2-pound bag that once sliced (taking ends off) totaled the 1 1/2 pounds for the recipe.
2. Boil the potatoes. Bring a large pot of water to a boil. Add the sliced potatoes and cover the pot. Reduce the heat to a simmer and cook for about 4 minutes. You want the potatoes to be tender but still firm enough to hold their shape, since they’ll continue cooking and browning in the skillet.
3. Drain the potatoes well and let them sit for a few minutes so some of the excess moisture can evaporate.
4. Cook the first half of the potatoes. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add half of the potatoes to the skillet, arranging them in as close to a single layer as possible. Let them cook until golden and crispy on the bottom before carefully turning them, ~5 minutes on each side. Sprinkle at the end with the black pepper and a little bit of salt – you can always omit the salt if you’re watching sodium, but I added a minimal amount to add some flavor and not over salt!
5. Add the remaining potatoes. Remove the first batch of potatoes from the skillet and set aside. Add the remaining 1 tablespoon olive oil to the skillet, then add the rest of the potatoes. Cook until they are golden and crispy, turning as needed.
6. Garnish – Transfer to a serving dish and top with the caramelized onions and parsley (for color!).
7. Serve immediately. These potatoes are best served fresh and once they are made! They do not warm-up well (believe me, I tried!)

Why Boil the Potatoes First?

You might be wondering why we’re boiling the potatoes before putting them in the skillet. This extra step helps ensure that the potatoes become tender on the inside while the skillet gives them that delicious golden, crispy exterior. Trying to cook the raw potato slices entirely in the skillet would take longer and could make it more difficult to get that combination of tender centers and crispy edges.

Don’t Skip the Caramelized Onions!

Technically, you could serve these potatoes without the caramelized onions—but I wouldn’t! The crispy potatoes are delicious on their own, but the sweet, deeply caramelized onions add another layer of flavor and texture. They also make the dish feel a little more special, which is why I love serving these for a weekend breakfast or brunch, a holiday meal, or alongside dinner.

And as I mentioned above, make extra onions! Four onions may seem like a lot when you start cooking them, but they cook down significantly. Having a container of caramelized onions in the refrigerator makes it so easy to add flavor to other meals throughout the week.

Tips for Making Lyonnaise Potatoes

• Slice the potatoes evenly. Aim for about ¼-inch slices so they cook at the same rate.
• Don’t overboil. You want the potatoes tender enough to finish cooking in the skillet but firm enough that they don’t fall apart.
• Let the potatoes dry a little. After draining, allowing some of the moisture to evaporate helps them brown better in the skillet.
• Don’t overcrowd the pan. Cooking the potatoes in two batches gives them more contact with the skillet and helps them get crispy.
• Be patient with the browning. Give the potatoes time to develop those golden edges before turning them.
• Make extra caramelized onions. Trust me—you’ll find plenty of ways to use them throughout the week!

A French-Inspired Potato Side Dish

I love recipes that remind me of a place I’ve traveled or a meal I’ve enjoyed. These Lyonnaise potatoes started with a Miami Spice restaurant experience, brought back memories of my time in France, and eventually became a recipe I could make in my own kitchen. Sometimes a dish doesn’t need to be complicated to feel special. Potatoes, olive oil, and caramelized onions are simple ingredients, but when you give each one a little attention, they come together into something really delicious. And that’s one of the things I love about cooking: you can experience a classic dish, take inspiration from it, and then make it your own.

Other Potato Recipes

• Egg Potato Salad
• Melting Potatoes
• Rosemary Parmesan Potato Stacks
• Twice-Baked Potatoes

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