Lyonnaise Potatoes Recipe

This Lyonnaise Potatoes recipe is roasted with caramelized onions and finished with a hint of vinegar for the most flavorful potato side dish ever.

Whenever we’re eating the main entrée, it most often seems to be more about the side dishes than it does about the actual protein.  We love variety and really enjoy trying new sides, and if you’re anything like my family then absolutely check out my risotto, macaroni, and cheese, or polenta.

Lyonnaise Potatoes

Lyonnaise potatoes originated in Lyon, France, and are essentially pan-fried potatoes.  Of course, there is a bit more to it than that as the sliced potatoes are roasted with caramelized onions, garlic, herbs, butter, and sometimes vinegar and cheese.  They are a delicious very easy-to-make side dish that will compliment any main entrée.

How to Make Lyonnaise Potatoes

Follow these simple step-by-step instructions to make Lyonnaise Potatoes:

Start by slicing some large russet potatoes, keep the skin on them.

Peel and thickly slice yellow or white onions

Add some clarified butter or oil to a large frying pan over medium heat.

Place in the onions and cook for 15-20 minutes or until browned.

Next, add the potato slices to the pan and sauté over medium to high heat for 10 to 12 minutes or until lightly browned.

Add in the garlic and cook over medium heat for 3-4 minutes or until the garlic is cooked and the potatoes are tender.

Deglaze with some white wine vinegar and cook until it is absorbed into the potatoes, which takes about 2 minutes.

Finish with butter, salt, and pepper. 

Make-Ahead and Storage

Make-Ahead: These potatoes are meant to be eaten when they are finished cooking, but you can keep them warm up to 1 hour before serving in the oven, covered with foil at low temperatures.

How to Reheat: Place the desired amount on a cookie sheet tray lined with parchment paper or in a sauté pan and heat in the oven at 350° for 5-10 minutes or until hot.  You can also reheat in the microwave until hot.

How to Store: Place covered in the refrigerator for up to 5 days. These do not freeze well as the potatoes will turn to mush once thawed.

chef notes + tips

• You can try and substitute red or Yukon gold potatoes if you do not have russets.
• Use distilled white vinegar or red wine vinegar if you do not have white wine vinegar.
• Another option to cook these would be to cook in the oven at 400° for 15-18 minutes once you add in the potatoes.  Add in the garlic, toss, and cook in the oven for 4-5 more minutes.  Finish the same way that I do in this recipe with butter, salt, and pepper.

More Potato Recipes

• Twice Baked Potatoes
• Oven Roasted
• Au Gratin
• Mashed
• Scalloped

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Lyonnaise Potatoes Recipe

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5 from 9 votes

This Lyonnaise Potatoes recipe with caramelized onions and finished with a hint of vinegar for the most flavorful potato side dish ever.

Servings: 6

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Ingredients 

US CustomaryMetric

• 3 tablespoons oil or clarified butter
• 5 medium to large size russet potatoes, thickly sliced
• 2 small to medium size peeled and thickly sliced yellow onions
• 2 finely minced cloves of garlic
• 2-3 tablespoons white wine vinegar
• 4 tablespoons unsalted butter, cut into pads
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

• Add the oil or clarified butter to a large frying pan over medium heat and then place in the onion slices and cook to brown, about 15-20 minutes. Move the onions with a spoon every 2 minutes.
• Next, add in the potatoes and cook on medium-high heat for 10-12 minutes or until lightly browned. Stir occasionally.
• Add in the garlic, stir and cook for a further 3 to 4 minutes or until the garlic is cooked.
• Deglaze with the white wine vinegar and cook until it is completely absorbed, about 1 to 2 minutes.
• Finish by stirring in butter the butter until melted and season with salt, and pepper, and then garnish with fresh chopped parsley.

Notes

Chef Notes:

Make-Ahead: These potatoes are meant to be eaten when they are finished cooking, but you can keep them warm up to 1 hour before serving in the oven, covered with foil at low temperatures.

How to Reheat: Place the desired amount on a cookie sheet tray lined with parchment paper or in a sauté pan and heat in the oven at 350° for 5-10 minutes or until hot. You can also reheat in the microwave until hot.

How to Store: Place covered in the refrigerator for up to 5 days. These do not freeze well as the potatoes will turn to mush once thawed.

You can try and substitute red or Yukon gold potatoes if you do not have russets.

Use distilled white vinegar or red wine vinegar if you do not have white wine vinegar.

Another option to cook these would be to cook in the oven at 400° for 15-18 minutes once you add in the potatoes. Add in the garlic, toss, and cook in the oven for a 4-5 more minutes. Finish the same way that I do in this recipe with butter, salt, and pepper.

Nutrition

Calories: 290kcalCarbohydrates: 36gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 39mgSodium: 12mgPotassium: 802mgFiber: 3gSugar: 3gVitamin A: 236IUVitamin C: 13mgCalcium: 36mgIron: 2mg

Course: Side Dish

Cuisine: French

Author: Chef Billy Parisi