Easy Lyonnaise Potatoes are such a comfort food to me. Ever since I was little, I loved the combination of potatoes and onions sauteed in butter.
I do not think there is a better side dish to compliment pretty much any meat, fish. It goes even perfect with eggs.
Usually, I would finish everything and crack a few eggs on top. It is absolutely divine, but that is a recipe on its own.
So, this recipe is coming from Lyon, France. That is why it is named Lyonnaise Potatoes. The city is known for its historical and architectural landmarks. Lyon, less than 300 miles away from Paris, has developed a reputation as the capital of gastronomy in France.
Anyhow, one of my favorite ways to serve this tasty classic French dish is with steamed or grilled fish. In my opinion, these sliced pan-fried potatoes just compliment fish very well.
Anyhow, my husband loves caramelized onions as much as I do so we had this at least a couple of times a month.
To be honest, we have been off potatoes completely since December of 2018, therefore now potatoes make an appearance at hour table ever once in a while.
It is just a wonderful side dish that must try if have not had a chance. I kept it petty classic so please do let me know how you like it?!
I am thinking this would be great with sweet potatoes over Thanksgiving. Sweet and savory type of side dish. I might even try it.
Ever since I became a food blogger my palate expanded and I am more adventures when it comes to food.
As I said many times before, sometimes you need to just to go with your taste regardless of what the recipe says. Honestly, I rarely follow a recipe. I have been cooking for so long now that approximately know how much seasoning I need to add.
Well, I am not ancient. Yes, I am knocking on the door of big 4-0 next February, which I am totally looking forward to. What I wanted to say here is that even though I am 39, I have been cooking for more than 25 years.
Cooking comes naturally to me and I enjoy cooking. Sandra’s Easy Cooking was named only because cooking is really not hard.
Yes, you will burn even eggs, perhaps blow your microwave, set your oven on fire, cut your finger or burn it, etc. but that is all learning experiences. Don’t be afraid to just experiment; taste, smell, look, season, mix, turn down the heat. Just use all your senses.
Okay, lovelies… I hope you try my yummy and might I add Easy Lyonnaise Potatoes. If you do, please tag me on INSTAGRAM @sandraseasycooking with hashtags #sandraseasycooking… and, hey, don’t forget to follow for more easy recipes. Thank you in advance!!!
Easy, tasty and amazing side dish that would wow you and your family.
- 26 oz (750g) New Potatoes, about 4 medium potatoes), sliced into 1/4-inch-thick rounds
- 4 tablespoons unsalted butter, (2 tbsp. goes for Onions)
- 2 tablespoon Oil
- 2 sweet onion (7oz/200g), such as Vidalia, sliced into 1/4-inch-thick rounds
- 1/4 teaspoon freshly ground black pepper
- Kosher Salt to taste, about 1 teaspoon + for boiling potatoes
- 1/4 cup roughly chopped fresh parsley leaves + for garnish
- Place the sliced potatoes and a good pinch of the salt in a saucepan and add cold water a bit above the potatoes.
Bring to a boil over high heat then boil potatoes for 10 to 12 minutes or until tender.
Drain the potatoes and add cold water over it to stop cooking, drain again and set aside to cool down. I do not peel the as they are waxy new potatoes, but at this point you may peel them if you wish to do so.
- Melt 2 tablespoons of the butter with 1 tablespoon of oil in a larger 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 10 minutes. Transfer the onions to a small bowl and set aside. We are looking for a lighter caramelization, not an onion jam.
- Melt the remaining 2 tablespoons of butter with a drizzle of oil in the same frying pan over medium-high heat. Add the potatoes and season with a dash of pepper and salt, to taste. If there are too many slices of potatoes to cover the bottom of your pan, you may cook potatoes in batches then combine them together at the end with onions, or you may use more skillets to shorten the time of cooking.
- So as soon as you place potato slices in the pan, in one layer, turn them on the other side to coat with the butter and oil and spread into an even layer. For each batch add a pinch of salt and pepper to season the potatoes.
- Cook undisturbed, until the bottoms are lightly browned, 2 minutes then turn around to cook the other side. Keep turning until you get a nice golden color.
Now put everything together in one skillet, returning the onions too, stir to combine. Cook for a minute or two with 1/4 cup of parsley. You may garnish with the chopped parsley before serving.
I like using larger waxy new yellow potatoes, but if you are using regular russet potatoes peel them after boiling and then slice to 1/4 inch slices. That way they will still stay in one piece. There are no right or wrong ways. This is my way of doing it so I do not peel mine when I use these types of potatoes.
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