Lyonnaise Potatoes
![Sliced potatoes on a plate with caramelized onions and fresh parsley.](https://assets.epicurious.com/photos/6500de29d827e8c3407ffdcf/1:1/w_2560%2Cc_limit/Lyonnaise-Potato_RECIPE.jpg)
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Active Time
30 minutes
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Total Time
40 minutes
A good Lyonnaise potatoes recipe, or pommes de terre sautées à la Lyonnaise in French, is a thing of beauty. Humble spuds are sliced, cooked inbutteruntil golden brown, tossed with caramelized onions, and showered with chopped parsley for a dish that is far more than the sum of its parts.
The trick forgreatLyonnaise potatoes is to cook the potatoes in two stages—boiling, then pan-frying them—to achieve a silky smooth interior that perfectly contrasts the crisp, golden exterior. Boiling the sliced potatoes in heavily salted water with a splash of vinegar gives them a head start on cooking to ensure that they are as tender as possible. The vinegar not only adds a nice pop of acid to contrast the richness of the potatoes, but it also helps them tenderize while retaining their shape, a technique I learned from Serious Eats’Kristina Razon’s methodof making the classic dish. While the potatoes boil, onions get cooked until golden brown and jammy, a step that takes patience but is worth the wait. The two components are tossed together to create the perfect balance of sweet, salty, savory, and rich.
Serve these potatoes as a side to a hearty main likeroast chickenorpork, or eat them as a simple treat whenever a hankering for buttery potatoes kicks in.
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What you’ll need
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5.5 Quart Dutch Oven
$420 At Amazon
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Vegetable Peeler
$19 At Amazon
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Mandoline
$40 $31 At Amazon
Ingredients
4–6 servings
Step 1
Line a large rimmed baking sheet with a layer of paper towels or a kitchen towel. Bring2 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.
Step 2
Meanwhile, heat2 Tbsp. unsalted butterin a large high-sided skillet over medium-high until sizzling. Add2 medium onions, thinly sliced, and½ tsp. Diamond Crystal or ¼ tsp. Morton kosher saltand cook, stirring often to prevent burning and adding2 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).
Step 3
Heat2 Tbsp. extra-virgin olive oiland remaining3 Tbsp. unsalted butterin 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.)
Step 4
Return potatoes and onions on plate to pan and add2 Tbsp. finely chopped parsley,½ tsp. freshly ground pepper, and remaining1 Tbsp. distilled white vinegar, and¾tsp。钻石结晶al or ½ tsp. Morton kosher salt. Cook, tossing, just until heated through, about 2 minutes. Remove from heat and top with remaining1 Tbsp. finely chopped parsley. Taste potatoes and season with more salt and pepper if needed.