Potatoes Lyonnaise
Potatoes Lyonnaise is a simple, delicious side dish with just 4 ingredients, including potato and onion slices that are lightly fried in butter until tender but crisp.
Yield: 6 servings
Ingredients
- 3 medium russet potatoes, peeled and thinly sliced (about ¼ inch thickness)
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter, divided
- 1 small sweet or yellow onion, halved and thinly sliced
- 1 teaspoon fresh rosemary, finely chopped
- ½ teaspoon black pepper
Instructions
- To a large deep saucepan or Dutch oven, add sliced potatoes, kosher salt and enough cold water to cover the potatoes by 1 inch.
- Bring to a boil over high heat then reduce heat to medium-low and simmer for 3-4 minutes, until the potatoes are slightly cooked but still al dente. Don’t overcook them at this point! Drain and set aside.
- Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add the onion and cook, stirring frequently, until golden brown, about 10-12 minutes. Remove the onion and set aside.
- Melt the remaining 3 tablespoons butter in the same skillet. Add the potatoes in batches so as not to overcrowd the pan and cook, stirring occasionally, until the potatoes are golden brown on each side, about 8-10 minutes per batch. (Add extra butter if needed between batches.)
- Return the onions to the pan, add the rosemary and pepper and stir well to combine. Cook until heated through, 1-2 minutes, then serve immediately.
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Notes
Potatoes: Russet potatoes are standard for this recipe. Other potatoes will work too, particularly Yukon potatoes or potatoes with a high starch content.
Slicing: The potatoes for this recipe need to be thinly sliced - about ¼ inch thick. A mandolin makes quick work of this. You could also thinly slice the vegetables with a sharp knife; just aim to make them even.
Butter: I prefer using unsalted butter to control the amount of sodium in recipes, but salted would be fine here.
Onion: Use a sweet onion or a yellow onion for the best flavor. It needs to be thinly sliced so the pieces fry up lightly in the pan.
Rosemary: The chopped fresh rosemary gives a great earthy and herby flavor to the potatoes. You could substitute another herb, such as parsley, when serving if you prefer.
Make ahead tips: You can cook the onions ahead and store them in the fridge. You can also parboil the sliced potatoes and store those in the fridge in a covered container. Then when you’re ready to proceed, cook the potatoes in the butter until lightly fried and golden brown, add the onions and seasonings and you’re ready to go.
Leftovers: The recipe is best served immediately for maximum crispiness on the lightly fried potatoes and onions, but you can save extras. Leftovers potatoes Lyonnaise, once cooled, can be stored in a covered container in the refrigerator for up to 3-4 days. Reheat in a pan over medium heat until warmed through.
Nutrition
Serving: 1serving | Calories: 191kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 224mg | Fiber: 2g | Sugar: 1g
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