Let’s make Lyonnaise potatoes! Now that I’m craving simple comfort food, I’ve been bringing home bags of potatoes from the market nearly every week. This Lyonnaise potatoes recipe is my favorite way to use them.

It’s golden, tender, and deeply savory, filled with delicate, soft onions, buttery sliced potatoes, and olive oil. Easy to make with simple ingredients, it’s exactly the kind of warming, one-pan fare I crave throughout the year.

You can make this Lyonnaise potatoes recipe in two ways. First, you have the option to slowly caramelize the onions separately before adding the potatoes. Sweet and aromatic, it adds amazing depth to the dish. If you’re short on time, don’t worry, cooking them together in the skillet also works here.

I love to pair this side with a juicy steak, a roasted chicken, or a simple fried egg for a comforting meal. I hope you enjoy it too!

Ingredients in Lyonnaise Potatoes

This ingredient lineup stays classic and unfussy, which keeps the focus right where it belongs.

How to make Lyonnaise Potatoes

This recipe moves step by step and rewards patience with perfect texture.

1. Prepare the potatoes

Wash and peel the potatoes, then slice them thin and even. Aim for slices that feel flexible but not paper thin. Consistent size helps everything cook evenly.

2. Rinse and dry

Place the sliced potatoes in cold water and rinse briefly to remove excess starch. Drain well and pat dry with a towel. Dry potatoes brown better in the pan

3. Heat the pan

Set a wide skillet over medium heat. Add olive oil and butter and let them melt together until the surface looks glossy and hot

4. Start cooking the potatoes

Add the potatoes in a single layer as much as possible. Season lightly with salt and pepper. Let them cook undisturbed for several minutes so the bottoms turn golden.

5. Add the onions

Scatter the sliced onion over the potatoes. Stir gently so everything mixes without breaking the slices. Lower the heat slightly and continue cooking until the onions soften

6. Cook until tender

Keep turning the mixture occasionally. Cook until the potatoes feel tender inside and crisp along the edges. Adjust seasoning as needed while cooking

7. Finish with parsley

Turn off the heat and sprinkle chopped parsley over the top. Give everything a final gentle toss so the herbs spread evenly

8. Serve warm

Transfer the potatoes to a serving dish and serve right away while the edges stay crisp and the center stays soft

How to serve Lyonnaise Potatoes

This dish fits comfortably next to almost anything. It pairs beautifully with roasted chicken, grilled steak, or baked fish. The buttery potatoes balance rich mains without overpowering them.

At brunch, these potatoes shine alongside eggs and simple greens. They also work well as a base for leftover meat piled right on top.

Leftovers reheat nicely in a skillet and regain their crisp edges with very little effort.

Recipe Tips

Slice potatoes evenly for consistent cooking.
Dry potatoes well to help browning.
Use a wide pan to avoid crowding.
Cook patiently for the best golden edges.
Season lightly at first and adjust near the end.