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Lyonnaise Potatoes
Learn the trick for Lyonnaise potatoes, a classic side dish that's more than the sum of its parts. Here's our best recipe for the French potato recipe.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 30 min👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●baking sheet
- ●oven
- ●pan
- ●skillet
📝 Preparation Steps
1
Line a large rimmed baking sheet with a layer of paper towels or a kitchen towel. Bring 2 lb. Yukon Gold potatoes (about 6 small), peeled, sliced into ¼"-thick rounds, 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt, 3 Tbsp. distilled white vinegar, and 8 cups cold water to a boil in a medium Dutch oven or other heavy pot. Immediately reduce heat to medium and simmer until potatoes are fork-tender, 7–⏱️ 9 minutes. Drain, transfer to prepared baking sheet, and pat dry.
. Yukon Gold potatoes (about 6 small), peeled, sliced into ¼"-thick rounds2 lb. distilled white vinegar, divided4 Tbsp
2
Meanwhile, heat 2 Tbsp. unsalted butter in a large high-sided skillet over medium-high until sizzling. Add 2 medium onions, thinly sliced, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook, stirring often to prevent burning and adding 2 garlic cloves, finely grated, ⏱️ 1 minute before onions are finished, until softened, golden brown all over, and dark and frizzled in spots, 8–⏱️ 12 minutes. Using a slotted spoon, transfer to a plate and wipe out pan (wash if very burnt or browned).
. unsalted butter, divided5 Tbspmedium onions, thinly sliced2
3
Heat 2 Tbsp. extra-virgin olive oil and remaining 3 Tbsp. unsalted butter in pan over medium-high until butter is melted. Add half of the potatoes and cook, undistributed, until browned underneath, about ⏱️ 4 minutes. Turn over and cook until other side is browned, about ⏱️ 4 minutes. Using slotted spoon, transfer potatoes to plate with onions. Repeat with remaining potatoes in oil left in pan; do not transfer to plate. (It’s okay if the butter starts to brown.)
. extra-virgin olive oil2 Tbsp. unsalted butter, divided5 Tbspmedium onions, thinly sliced2
4
Return potatoes and onions on plate to pan and add 2 Tbsp. finely chopped parsley, ½ tsp. freshly ground pepper, and remaining 1 Tbsp. distilled white vinegar, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, tossing, just until heated through, about ⏱️ 2 minutes. Remove from heat and top with remaining 1 Tbsp. finely chopped parsley. Taste potatoes and season with more salt and pepper if needed.
medium onions, thinly sliced2. finely chopped parsley, divided3 Tbsp. distilled white vinegar, divided4 Tbsp
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