Buttery sliced potatoes, caramelized onions, thyme, and a splash of stock—these Lyonnaise Potatoes are an irresistible French classic.
I wish I could say I discovered Lyonnaise Potatoes while elegantly sipping wine by the Seine, wearing red lipstick and speaking fluent French. But the truth? I was at home, in sweatpants, rummaging through the pantry with absolutely no plan and a leftover bag of potatoes I’d ignored for days. The onions were starting to sprout too (don’t judge), so I figured I’d just throw something together. And somehow, out of that kitchen chaos, came this dreamy little dish.
Thin potatoes, slowly fried ‘til golden. Onions so sweet and buttery they practically melt. A sprinkle of thyme, just because it was sitting there on the windowsill. And that was it. No cream, no cheese, nothing fussy. But wow. It tasted like something you’d get at a fancy French restaurant where everyone pretends they’re not watching you lick your plate clean.
Ever since that accidental win, Lyonnaise potatoes have become my thing. For brunches, date nights, awkward family dinners—you name it. They just… work. And honestly? I kinda love that they were born out of a fridge clean-out and not some Pinterest-perfect moment.
Why You’ll Love This Lyonnaise Potatoes Recipe?
Okay, real talk—there are a lot of potato side dishes out there. Mashed, roasted, baked, scalloped… so why should Lyonnaise Potatoes have a place in your rotation?
Because they’re sneaky. Sneaky in the best way. They look simple, right? A little browned potato, some onions. But you bite in and there’s that soft middle, crispy edge situation. Then the onions hit with their sweet, golden, caramelized goodness. And right when you think it’s over? Boom—thyme. That earthy, Frenchy little nudge that makes it taste like more than the sum of its parts.
And you know what else? They’re versatile. You can toss an egg on top and call it brunch. Pair them with grilled chicken and boom—instant dinner upgrade. Or just eat them straight out of the skillet at midnight because… you can.
Ingredient Notes:
Let’s chat ingredients. Not in a “read the label” way, but more like, “Here’s what I use and why I keep doing it.”
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Yukon Gold or Russet Potatoes – You know when people argue over pizza toppings like it’s life or death? That’s me with Yukon vs. Russet. Yukon Golds are creamy and hold their shape. Russets get crispier but tend to fall apart more. I’ve used both. You do you.
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Butter + Olive Oil – Butter gives it flavor, oil helps it crisp. Like that one friend who’s spontaneous but always brings snacks. Balance.
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Yellow Onions – Go big here. They take time to caramelize, but it’s worth every minute. Thinly sliced is key. Chunky onions = sadness.
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Thyme – A little goes a long way. Fresh if you’ve got it, dried if that’s what’s in the back of the spice rack. I once forgot it and yeah… it missed that earthy whisper.
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Stock (optional) – Totally up to you. If things feel dry or stuck, splash a little in. It helps loosen up the skillet and brings everything together.
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Parsley – Brightens things up at the end. It’s like makeup for your potatoes. Not necessary, but it does look good.
How To Make Lyonnaise Potatoes?
Alright. Pull up your sleeves, grab a big skillet, and let’s make something French that doesn’t require a culinary degree.
Step 1: Parboil Your Potatoes
Start by slicing your potatoes about ¼-inch thick. Don’t overthink it—just aim for even. Pop them into a pot, cover with cold water, and add a good pinch of salt. Bring it to a boil, then simmer for 5–7 minutes. You’re not cooking them fully—just giving them a head start so they don’t take forever in the skillet. Drain and let them cool slightly while you cry happy onion tears.
Step 2: Caramelize the Onions
In your biggest skillet (because we’re gonna need room), melt 2 tablespoons of butter with 1 tablespoon of olive oil. Add your sliced onions. Let them cook slowly over medium heat. Don’t rush it. Stir now and then and let them get golden brown, soft, and sweet. It’ll take about 15–20 minutes. Once they look jammy and smell like heaven, take them out and set them aside.
Step 3: Crisp Up the Potatoes
Same skillet—don’t clean it! Add the rest of your butter and oil. Lay the potatoes in a single layer. They need space. (Just like we all do sometimes, right?) Sprinkle with salt, pepper, and thyme. Cook each side for about 5–7 minutes until golden. Flip gently. No smashing! Transfer finished batches to a plate.
Step 4: Bring It All Together
Want To Save This Recipe?
Add the onions back in with the potatoes. Gently toss to combine. If it feels a bit dry, splash in a little chicken or veggie stock. Taste it. Need more salt? More thyme? Trust your gut. And your taste buds.
Step 5: Finish With Flair
Sprinkle fresh parsley over the top. Stand back and admire your work. Or just grab a fork and eat straight from the pan. No judgment.
Storage Options:
These potatoes never last long in my house, but if you somehow manage not to eat them all? Toss ‘em in a sealed container and stash them in the fridge for up to 3 days. Reheat in a skillet for max crisp. The microwave? Meh. It’s fine in emergencies. Just expect less crunch and more “soft and cozy.” I wouldn’t freeze them—they get weird. Texturally… off. Like reheated french fries. You know the kind.
Variations and Substitutions:
You don’t have to be precious about this recipe. Play with it. Here’s how:
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Swap thyme for rosemary – Totally changes the vibe. Feels woodsy and wintery.
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Try red onions – Slightly sweeter. Also: prettier.
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Add garlic – Toward the end of onion time. It’s like a little bonus flavor.
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Make it vegan – Use plant-based butter and veggie stock. Easy swap, still amazing.
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No butter on hand? – Go all olive oil. Will it be the same? No. Will it still taste great? Yes.
What to Serve with Lyonnaise Potatoes?
Honestly? What doesn’t?
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Roast chicken – Classic. Can’t miss.
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Steak or pork chops – Because crispy potatoes and juicy meat is the dream.
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A fried egg – Breakfast, brunch, lazy dinner—done.
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Mushroom gravy – I tried this once and oh man. Game-changer.
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Just… a fork – Hey, you’re the boss here.
Frequently Asked Questions:
Can I prep anything ahead of time?
Yep! You can boil the potatoes and caramelize the onions a day before. Just store them separately, then crisp and combine when you’re ready. Fresh is best, but this is a solid shortcut.
What’s the difference between Lyonnaise and scalloped potatoes?
Scalloped are baked in cream—soft, rich, kinda gooey. Lyonnaise potatoes? More rustic. Fried in butter, crisp edges, sweet onions. They’re like cousins who hang out at different parties.
Do I have to peel the potatoes?
Nope. I’ve done it both ways. Peeled is a little fancier. Skin-on is more rustic. Choose your adventure. Just scrub them if you’re leaving the skins.
If you’re craving something cozy, golden, and just a little French, Lyonnaise potatoes are where it’s at. Whether you’re dressing them up for dinner guests or standing over the stove in your socks eating forkfuls straight from the skillet (hi, it me), they deliver every time.
If you do try them, tell me how it goes. Did you use Yukon or Russet? Add garlic? Skip the thyme? I genuinely want to know. Let’s talk spuds.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lyonnaise Potatoes
Ingredients
- 2 pounds Yukon Gold or Russet potatoes peeled and sliced into ¼-inch rounds
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil divided
- 2 large yellow onions thinly sliced
- Salt and freshly ground black pepper to taste
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- ¼ cup chicken or vegetable stock optional
- 2 tablespoons fresh parsley finely chopped (for garnish)
Instructions
Parboil the Potatoes
- Place the sliced potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring the water to a boil, then reduce to a gentle simmer. Cook the potatoes for 5 to 7 minutes, or until just tender but not fully cooked through. Drain and set aside to cool slightly.
Caramelize the Onions
- In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for approximately 15 to 20 minutes, or until deeply golden and caramelized. Season lightly with salt. Once caramelized, remove the onions from the skillet and set aside.
Brown the Potatoes
- In the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Arrange the parboiled potato slices in a single layer, working in batches if necessary to avoid overcrowding. Season with salt, black pepper, and thyme. Cook each batch for 5 to 7 minutes per side, turning gently, until the potatoes are golden brown and crisp. Transfer each batch to a plate once done.
Combine and Finish
- Return all the cooked potatoes to the skillet and add the caramelized onions. Toss gently to combine. If the mixture appears dry, add a small amount of chicken or vegetable stock and stir gently to incorporate. Adjust seasoning with additional salt and pepper if needed.
Garnish and Serve
- Sprinkle the dish with freshly chopped parsley before serving. Serve immediately while hot, ideally as an accompaniment to roasted meats, poultry, or seafood.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
