Right — let me be honest. Lyonnaise potatoes used to be one of those recipes that looked simple but left me with either soggy slices or burnt edges. Every time I tried to get them just right on the stovetop, something went sideways — onions too bitter, potatoes too floppy. But then I met the air fryer, and suddenly, everything clicked.
This version of Air Fryer Lyonnaise Potatoes delivers the perfect combo: golden, crisped edges, buttery onions, and garlic so fragrant you’ll pause mid-bite just to inhale. And the best bit? No standing at the stove juggling pans. It’s the classic French side dish — but done smarter, faster, and without the faff.
Ingredients List
- 2 pounds russet potatoes — firm and starchy, ideal for crisp edges. Yukon Golds work too.
- 2 tablespoons olive oil — helps coat and crisp the slices.
- 4 onions, thinly sliced — go sweet here if you can; they caramelize beautifully.
- 2 tablespoons chopped garlic — skip if you’re not a garlic lover, but I never do.
- ½ cup butter — yes, it’s a lot. Yes, it’s worth it.
- Salt to taste
- Ground white pepper, to taste — more subtle than black pepper, but either works.
- 1 tablespoon finely minced fresh parsley — brightens the dish at the very end.
How to Make It
- Peel and slice the potatoes thinly — think coins, not wedges. Uniform slices help them cook evenly.
- Toss the slices in olive oil in a big bowl. Make sure every piece gets a light coat.
- In a skillet, melt butter over medium heat. Add sliced onions and cook low and slow until they’re golden and soft — about 10-15 minutes. Stir now and then, and don’t rush this part.
- Add the garlic, give it a minute to mellow, then take off the heat.
- Layer half the potatoes in your air fryer basket. Spoon over half the onion mixture. Repeat with the rest.
- Sprinkle over salt and white pepper. Don’t be shy, but don’t go wild either.
- Preheat the air fryer to 375°F (190°C). Cook for 20–25 minutes, shaking the basket once or twice. You want golden edges and fork-tender slices.
- Pull them out, toss gently with parsley, and serve hot.
I usually sneak a few bites while plating. It’s almost impossible not to.
Common Mistakes
Why are my potatoes still soggy?
You’ve likely overcrowded the basket or sliced them too thick. Keep things in a single-ish layer and slice thinly.
Why do my onions taste bitter?
Probably cooked too hot or not long enough. Caramelizing onions takes time — let them soften fully and go golden.
Why do the potatoes stick to the air fryer?
Happened to me more than once! Lightly oil the basket before layering.
Why are my potatoes unevenly cooked?
Uneven slicing is the usual culprit. Use a mandoline or slow down and slice with care.
Storage and Reheating Tips
- Fridge: Cool leftovers completely. Store in an airtight container for up to 4 days.
- Freezer: Freeze in a single layer first, then transfer to a bag or container. Keeps well for 2–3 months.
- Reheat in Air Fryer: 350°F (175°C), 5–7 minutes.
- Reheat in Oven: 350°F (175°C), 10–15 minutes. Flip halfway through.
Avoid the microwave unless you like soft spuds (I don’t judge…much).
What to Serve With It
- Roast chicken or duck — The richness of the potatoes begs for juicy roasted meat.
- Grilled salmon — That clean, flaky texture cuts through the buttery onions beautifully.
- Poached egg and salad — For a slightly bougie brunch that feels like a bistro at home.
FREQUENTLY ASKED QUESTIONS
Can I make this gluten-free?
Yes — there’s no flour or gluten in the recipe at all. Just double-check your butter and spice labels to be safe.
Can I prep this ahead of time?
Absolutely. Caramelize the onions in advance and keep your sliced potatoes in water (in the fridge) for a day.
Can I skip the butter or make it dairy-free?
You can swap butter for plant-based alternatives or more olive oil, but the flavour won’t be quite the same.
Can I use red or yellow potatoes?
Yes — they’ll be softer and creamier, not as crisp, but still delicious.
Try More Potatoes Recipes:
Nutrition Facts
Amount Per Serving
- Calories: 201 kcal
- Carbohydrates: 41 g
- Protein: 5 g
- Fat: 26 g
- Saturated Fat: 19 g
- Cholesterol: 30 mg
- Sodium: 304 mg
- Potassium: 928 mg
- Fiber: 3 g
- Sugar: 2 g
- Vitamin A: 350 IU
- Vitamin C: 14 mg
- Calcium: 37 mg
- Iron: 2 mg
Parmentier Potatoes
Description
Air Fryer Lyonnaise Potatoes are made of thinly sliced russet potatoes, caramelized onions, garlic, olive oil, butter, salt, pepper, and fresh parsley. Serving 8, they take about 30 minutes to cook, resulting in crispy, flavorful potatoes with a rich, savory taste.
Ingredients
Instructions
- Peel and thinly slice potatoes. Toss with olive oil.
- In a skillet, melt butter and cook onions until soft and golden.
- Add garlic, cook 1 more minute, then remove from heat.
- In the air fryer basket, layer half of the potatoes, then half the onion mix. Repeat.
- Season with salt and pepper.
- Preheat air fryer to 375°F (190°C). Cook for 20–25 minutes, shaking halfway.
- Garnish with parsley and serve hot.