Lyonnaise Potatoes

If you need a potato side, this is the one. It’s a really simple dish, really just onions and potatoes, but the way it all cooks together makes a wonderful flavor. Slicing the potatoes kinda sucks, but that’s really the hard part. The rest is really easy.

Time to prep: 30 minutes

Time to done: 1 hour


  • 2 pounds Russet potatoes (about 3 large or 4 medium potatoes), peeled and sliced into 1/4-inch-thick rounds
  • 1 1/2 teaspoons kosher salt, divided
  • 5 tablespoons unsalted butter, divided
  • 1 large yellow onion, thinly sliced
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup coarsely chopped fresh parsley leaves


Place the sliced potatoes and 1 teaspoon of the salt in a medium saucepan and cover with cold water by about an inch. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 4 minutes. Drain the potatoes and set aside to cool slightly. Meanwhile, start cooking the onions.

Melt 2 tablespoons of the butter in a 10-inch nonstick frying pan over medium heat. Add the onion and 1/4 teaspoon of the salt, and cook, stirring, until caramelized and lightly browned, about 12 minutes. Transfer the onions to a small bowl and set aside.

Melt the remaining 3 tablespoons of butter in the same frying pan over medium-high heat. Add the potatoes and season with pepper and the remaining 1/4 teaspoon salt. Stir to coat with the butter and spread into an even layer. The potatoes will not be in a single layer. Cook undisturbed, until the bottoms are lightly browned, 3 to 4 minutes. Stir the potatoes, and cook, flipping occasionally, until all the potatoes are browned, about 7 minutes more. Return the onions to the skillet, stir to combine, and cook for 2 minutes more. Garnish with the parsley.

Original recipe: