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Lyonnaise Potatoes are thinly sliced potatoes, par boiled and fried until crispy with caramelized onions — simple ingredients and big flavor! See the step by step recipe video down in the recipe card.
PREP TIME5minutesmins
COOK TIME40minutesmins
TOTAL TIME45minutesmins
CUISINEAmerican
COURSESide Dish
SERVINGS4
CALORIES221cal
Ingredients
1lbLittle potatoes
1teaspoonsalt
2small yellow onions(thinly sliced)
2tablespoonsbutter(salted or unsalted)
2tablespoonscanola oil
salt and pepper
fresh parsley for garnish
Directions
Cut potatoes into 1/4" thick slices. Place in a large pot of cold water and add 1 teaspoon salt.
Bring to a boil and boil 3-4 minutes, until crisp-tender. Drain and spread onto a paper towel lined plate to dry and cool slightly.
In a large skillet over medium-high heat, melt butter with canola oil. Add half of the onions and cook until translucent and tender.
Add half of the parboiled potatoes to the onions in the skillet and cook, stirring occasionally, until onions are caramelized and potatoes are crispy (not every potato will be crispy, but there should be a good amount of browned edges).
Remove potatoes and onions to a plate and cover with foil to keep warm.
Repeat the cooking process with the remaining onions and potatoes. When the second batch of potatoes are crispy and golden, stir the first batch back into the pan to heat through.
Season with salt and pepper to taste, and sprinkle with fresh parsley before
