Name: Lyonnaise Potatoes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 4–6 servings
Ingredients: 2 lb. Yukon Gold potatoes (about 6 small), peeled, sliced into ¼"-thick rounds; 3 Tbsp. plus 1¼ tsp. Diamond Crystal or 2 Tbsp. Morton kosher salt, divided; plus more; 4 Tbsp. distilled white vinegar, divided; 5 Tbsp. unsalted butter, divided; 2 medium onions, thinly sliced; 2 garlic cloves, finely grated; 2 Tbsp. extra-virgin olive oil; 3 Tbsp. finely chopped parsley, divided; ½ tsp. freshly ground pepper, plus more

Sliced potatoes on a plate with caramelized onions and fresh parsley.

Photo by Elizabeth Coetzee, Food Styling by Mira Evnine

A good Lyonnaise potatoes recipe, or pommes de terre sautées à la Lyonnaise in French, is a thing of beauty. Humble spuds are sliced, cooked in butter until golden brown, tossed with caramelized onions, and showered with chopped parsley for a dish that is far more than the sum of its parts.

The trick for great Lyonnaise potatoes is to cook the potatoes in two stages—boiling, then pan-frying them—to achieve a silky smooth interior that perfectly contrasts the crisp, golden exterior. Boiling the sliced potatoes in heavily salted water with a splash of vinegar gives them a head start on cooking to ensure that they are as tender as possible. The vinegar not only adds a nice pop of acid to contrast the richness of the potatoes, but it also helps them tenderize while retaining their shape, a technique I learned from Serious Eats’ Kristina Razon’s method of making the classic dish. While the potatoes boil, onions get cooked until golden brown and jammy, a step that takes patience but is worth the wait. The two components are tossed together to create the perfect balance of sweet, salty, savory, and rich.

Serve these potatoes as a side to a hearty main like roast chicken or pork, or eat them as a simple treat whenever a hankering for buttery potatoes kicks in.

Get more of our best potato recipes for casual gatherings or your Thanksgiving menu →

What you’ll need

5.5 Quart Dutch Oven
$435 At Amazon
Vegetable Peeler
$18 $16 At Amazon
Mandoline
$40 $27 At Amazon

Recipe information

Total Time
40 minutes
Yield
4–6 servings

Ingredients

2 lb. Yukon Gold potatoes (about 6 small), peeled, sliced into ¼"-thick rounds

3 Tbsp. plus 1¼ tsp. Diamond Crystal or 2 Tbsp. Morton kosher salt, divided; plus more

4 Tbsp. distilled white vinegar, divided

5 Tbsp. unsalted butter, divided

2 medium onions, thinly sliced

2 garlic cloves, finely grated

2 Tbsp. extra-virgin olive oil

3 Tbsp. finely chopped parsley, divided

½ tsp. freshly ground pepper, plus more

Preparation

Step 1
Line a large rimmed baking sheet with a layer of paper towels or a kitchen towel. Bring 2 lb. Yukon Gold potatoes (about 6 small), peeled, sliced into ¼"-thick rounds, 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt, 3 Tbsp. distilled white vinegar, and 8 cups cold water to a boil in a medium Dutch oven or other heavy pot. Immediately reduce heat to medium and simmer until potatoes are fork-tender, 7–9 minutes. Drain, transfer to prepared baking sheet, and pat dry.
Step 2
Meanwhile, heat 2 Tbsp. unsalted butter in a large high-sided skillet over medium-high until sizzling. Add 2 medium onions, thinly sliced, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook, stirring often to prevent burning and adding 2 garlic cloves, finely grated, 1 minute before onions are finished, until softened, golden brown all over, and dark and frizzled in spots, 8–12 minutes. Using a slotted spoon, transfer to a plate and wipe out pan (wash if very burnt or browned).
Step 3
Heat 2 Tbsp. extra-virgin olive oil and remaining 3 Tbsp. unsalted butter in pan over medium-high until butter is melted. Add half of the potatoes and cook, undistributed, until browned underneath, about 4 minutes. Turn over and cook until other side is browned, about 4 minutes. Using slotted spoon, transfer potatoes to plate with onions. Repeat with remaining potatoes in oil left in pan; do not transfer to plate. (It’s okay if the butter starts to brown.)
Step 4
Return potatoes and onions on plate to pan and add 2 Tbsp. finely chopped parsley, ½ tsp. freshly ground pepper, and remaining 1 Tbsp. distilled white vinegar, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, tossing, just until heated through, about 2 minutes. Remove from heat and top with remaining 1 Tbsp. finely chopped parsley. Taste potatoes and season with more salt and pepper if needed.