Alright, I’ll be honest with you—I used to think potatoes were just… potatoes. Boring unless you threw cheese on them or deep-fried them into chips. But the first time I made Lyonnaise potatoes properly—golden slices tangled up with soft, sweet onions, all sizzling in buttery oil—I had a bit of a moment. You know the kind. Fork halfway to your mouth, silence in the room, and you’re thinking: why have I not been doing this for years?
This dish feels both rustic and elegant. Like something you’d get at a cozy bistro in Lyon after a long walk in the rain. But it’s also one of those humble comfort foods that makes you want to go back for seconds, then thirds, then just give up and eat it straight from the pan standing over the stove. No shame here. I’ve done it.
Perfect with roast chicken, yes. But also oddly divine on its own, especially if you’re someone who thinks onions deserve more love (hi, fellow onion fan).
Why You’ll Love It
- That golden crust on the potatoes? Crispy heaven.
- The onions caramelize just enough to go a little sweet—magic.
- Takes about 35 minutes, but feels fancy.
- Can be made in the skillet or air fryer, depending on your mood.
- Makes boring dinners feel a bit more “ooh la la.”
- Leftovers reheat beautifully—hello, crispy breakfast potatoes.
Ingredients
- 4 medium Russet potatoes — peeled and thinly sliced
- 1 medium yellow onion — sliced thin (the thinner, the sweeter they go)
- 2 tsp minced garlic
- 4 tbsp unsalted butter
- 4 tbsp vegetable oil
- ½ tsp salt
- ¼ tsp black pepper
- Fresh parsley — for garnish (if you’ve got it)
How to Make It
Peel, slice, and chill out:
Peel the potatoes and slice them about 1/8 to 1/4 inch thick—aim for a coin-thin feel. Then, drop them in a pot of cold water and bring to a boil. Let them simmer for just 2 minutes. Drain well—don’t skip this, wet potatoes in hot oil is how we lose eyebrows.
Let them dry while the butter melts:
While your spuds are draining, heat up 2 tbsp of butter and 2 tbsp of oil in a large frying pan over medium heat. I usually give the potatoes a little shake in the colander, then leave them on a tea towel to make sure they’re dry as possible. That’s your crisp insurance.
Time to start layering:
Add a layer of potatoes to the pan—don’t overcrowd or they’ll steam and go soggy. Then add a scattering of onions. Let them sizzle without stirring too much. Patience pays off.
Flip and repeat:
Once the bottoms are golden (peek after a few minutes), flip them gently. You want both sides to get that toasty edge. Do this in batches if needed—I always underestimate how many slices I’ve made.
Last round with garlic:
Once your last batch is cooking, stir in the garlic. If you add it too early, it’ll burn and taste bitter. Learned that the hard way. Let the garlic just soften and scent the oil—it’s like a finishing perfume for the whole dish.
Plate up and make it pretty:
Layer everything back into the pan or on a platter, sprinkle with salt, pepper, and fresh parsley. It smells so good here that you’ll have trouble not snacking before it hits the table.
Common Mistakes and How to Dodge Them
Why are my potatoes sticking to the pan?
You probably didn’t use enough oil or the pan wasn’t hot enough. Use a heavy-bottomed pan or cast iron if you’ve got it.
Why aren’t they crispy?
Overcrowding! Give them space, and make sure they’re dry before they hit the oil.
Why do my onions burn?
They cook faster than the potatoes. Add them in gradually or lower the heat a bit midway through.
Mine taste bland—what happened?
Salt them properly! Also, good butter helps. Don’t skimp.
I got lazy and skipped boiling—big deal?
Actually, yeah. That 2-minute boil softens the centers so you don’t end up with raw-tasting chips.
Storage and Reheating
In the fridge:
Pop leftovers in an airtight container. They’ll keep for 3–4 days.
In the freezer:
Surprisingly good frozen! Layer them with parchment if you want to avoid a stuck-together blob. Eat within 2 months.
To reheat:
- Oven: 180°C (350°F) for 10–15 mins.
- Air fryer: 190°C (375°F), 5–7 mins, shake halfway.
- Microwave: Fine in a pinch, but the crisp goes.
Frequently Asked Questions
Can I use a different type of potato?
You can, but Russets really give you that fluffy inside and crispy outside. Waxy ones like Yukon Golds are fine too, but they won’t crisp as much.
Is it worth adding herbs or spices?
Totally—thyme, rosemary, or smoked paprika all work beautifully if you’re feeling extra.
Can I skip the garlic?
Yep. But I wouldn’t. Unless you’re kissing someone later.
Can I make it ahead?
You can boil and slice the potatoes earlier in the day. Just dry them and store in the fridge—makes dinner a breeze.
Nutrition Facts (Per Serving):
- Calories: 220
- Fat: 9g
- Carbs: 27g
- Protein: 6g
- Sodium: 300mg
- Sugar: 5g
Try More Recipes:
James Martin Lyonnaise Potatoes
Description
Thin-sliced potatoes pan-fried with sweet onions, garlic, and butter until crisp, golden, and totally irresistible.
Ingredients
Instructions
- Peel and thinly slice potatoes; boil for 2 minutes.
- Drain and pat dry completely.
- Heat 2 tbsp butter and oil in a pan.
- Add a single layer of potatoes and onions—don’t overcrowd.
- Cook until golden on one side, flip gently, and repeat.
- In the final batch, stir in garlic and cook briefly.
- Season with salt and pepper, garnish with parsley, and serve hot.
Notes
- Use a mandolin for perfectly even slices.
- Always dry potatoes thoroughly after boiling.
- Fry in batches to avoid steaming.
- Garlic goes in last to avoid burning.