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Potatoes a la Lyonnaise


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Rate this recipe 4.2/5 (5 Votes)


  • 2 pounds new potatoes, peeled
  • 11 tablespoons unsalted butter
  • Fine sea salt and freshly ground black pepper
  • 2 onions, thinly sliced
  • A bunch of fresh parsley, leaves removed and finely chopped


Servings 4
Adapted from


Step 1

1. Preheat the oven to 350° F.
2. Put the potatoes in a large pot, add enough salted cold water to cover, bring to a boil, and cook until parboiled, 10 to 15 minutes. Drain in a colander and rinse under cool running water. Let cool for a few minutes, then slice the potatoes into 1/8- inch (3- to 4-millimeter) thick slices.
3. In a large sauté pan, melt 2 tablespoons of the butter. Add about one-quarter of the potatoes and fry, seasoning them with salt and pepper, until golden, about 6 minutes. Transfer to a plate. Continue frying the potatoes, adding more butter each time (you should use about 8 tablespoons in total), until all of them are cooked.
4. Meanwhile, in another sauté pan, heat the remaining 2 tablespoons butter over medium heat. Cook the onions until golden, about 5 minutes.
5. Return all of the potatoes to the pan, add the onions, and mix gently. Cook for 5 more minutes for the flavors to combine.
6. Transfer the potatoes and onions to a large baking dish. Bake until gently sizzling, about 10 minutes. Sprinkle the parsley over the potatoes and serve.

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