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Lyonnaise Potatoes

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5 from 8 votes

It’s hard not to love these thinly sliced, golden brown potatoes mixed with buttery caramelized onions and finished with fresh herbs. Lyonnaise potatoes are a French classic that pairs with all kinds of mains!

One can’t go wrong with a great potato side dish recipe. Lyonnaise potatoes are yet another stroke of French genius: thinly sliced potatoes and onions caramelize in a pan with butter and a little olive oil. Finished with a generous pinch of salt, pepper, and some fresh herbs, you’ll probably find yourself sneaking too many bites right out of the skillet before they land on your plate.

What I love about these potatoes is that they’re unpretentious, playing off a handful of good-quality ingredients to make something truly delicious. These potatoes use just one pan and take a little patience for big reward. Make a day or two ahead if needed, and serve with Pan Seared Steak and salad, Air Fryer Pork Chops, or even brunch dishes like a slice of Ham and Cheese Quiche.

Ingredients to Make Lyonnaise Potatoes

  • Yellow potatoes – yellow potatoes are classic in lyonnaise potatoes. They’re creamy, buttery, and slightly sweet.
  • Yellow onions – yellow onions caramelize especially well, making them the perfect onions for this recipe.
  • Butter – butter adds richness and flavor, helping the potatoes brown and the onions caramelize.
  • Extra virgin olive oil – a little olive oil acts similarly to the butter! The two together create great caramelization and the perfect flavor profile.
  • Fresh flat-leaf parsley – flat-leaf, AKA Italian parsley, adds a pop of green freshness.
  • Fresh thyme – while you can use dried thyme, fresh thyme is extra bright and herbaceous. If you do use dried, use only 1 teaspoon since it’s more potent.
Lyonnaise potatoes ingredients

What Are Lyonnaise Potatoes?

Lyonnaise potatoes, also known as potatoes à la lyonnaise (meaning “in the style of Lyon”), were created in Lyon, France. Lyon-style dishes are basically synonymous with onions…and butter!

Thinly sliced potatoes and onions are pan-fried in butter, and when soft, golden brown, and a little crispy around the edges, they’re finished with fresh herbs. Lyonnaise potatoes are traditionally served with roasted meats, poultry, or fish, but they can also be served with brunch favorites like Ham and Cheese Quiche or a French Omelette.

How to Make Lyonnaise Potatoes

Learn how to make lyonnaise potatoes! Full instructions in the recipe card; this is an outline!

  1. Sauté.

    Heat a large nonstick pan over high heat, adding 1 tablespoon of butter, 1 tablespoon of olive oil, and salt and pepper. Once butter melts, add onions. Sauté for 5-8 minutes, tossing frequently until they’re light golden.Saute onions until they're golden brown, tossing often.

  2. Slice.

    Remove pan from heat while thinly slicing the potatoes. Leave skins on.

  3. Add.

    Return pan to medium-high heat and add 1 tablespoon butter and 1 tablespoon olive oil. Once butter melts, add potatoes. Toss to coat, spreading out in the pan.

  4. Brown.

    Cook the potatoes and onions undisturbed for 4 minutes. Then gently toss with a spatula, bringing the bottom potatoes to the top.Brown potatoes for 4 minutes, before tossing and repeating for 30-40 minutes.

  5. Keep browning.

    Continue this process, cooking undisturbed for about 4 minutes at a time, then gently tossing, for a total of 30-40 minutes or until the potatoes are nicely golden brown.

  6. Season.

    Season with herbs, salt and pepper. Gently toss and serve.Season lyonnaise potatoes with herbs, salt and pepper before serving.

Serving Suggestions

Here are some traditional serving suggestions for lyonnaise potatoes. Serve as a side dish at dinner, or breakfast or brunch!

Make Ahead and Storage

Make ahead: you can make lyonnaise potatoes up to 3 days ahead, storing in the refrigerator and reheating when ready. Keep in mind that the potatoes will soften more when reheated.

Store: store leftover potatoes, covered once cooled, in the refrigerator for up to 3 days.

Reheat: reheat in a large nonstick skillet over medium heat for 5-10 minutes, tossing every minute, until hot. Add in some fresh herbs if desired.

Freezing: I don’t recommend freezing lyonnaise potatoes; they’ll become extra mushy when thawed.

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More Potato Recipes You’ll Love!

Lyonnaise Potatoes

It’s hard not to love these thinly sliced, golden brown potatoes mixed with buttery caramelized onions and finished with fresh herbs. Lyonnaise potatoes are a French classic that pairs with all kinds of mains!
5 from 8 votes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Breakfast, Side Dish
Cuisine: French
Keyword: fall, spring, winter
Servings: 4 servings
Calories: 267kcal
Author: Tastefully Grace


  • Large nonstick pan
  • Mandoline, optional but recommended for potatoes


  • 1 ½ pounds yellow potatoes washed
  • 2 medium yellow onions cut into ¼ inch slices
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • ¼ cup fresh flat-leaf parsley torn
  • ½ tablespoon fresh thyme
  • Salt and pepper to taste


  • In a large nonstick pan over high heat, add 1 tablespoon butter, 1 tablespoon olive oil, and salt and pepper. Once butter melts, add the sliced onions. Sauté and caramelize the onions for 5-8 minutes, tossing often, until they turn light golden.
  • Remove pan from heat while you mandoline (or very thinly slice) the potatoes, leaving the skins on.
  • Add 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Once the butter melts, add the thinly sliced potatoes. Toss, spreading out potatoes and onions as much as possible.
  • Cook potatoes and onions, undisturbed, for 4 minutes. Then use a spatula to gently toss, so the potatoes on the bottom are now on the top.
  • Keep doing this process (4 minutes or so undisturbed, then gently toss) for a total of 30-40 minutes, or until most potatoes are nicely golden brown.
  • Season with herbs and more salt and pepper, gently toss, and serve.



  • It’s okay if some of the potatoes break when cooking/browning, but try to be as gently as possible. I actually like when the potatoes and onions meld together!
  • I highly recommend using a mandoline to thinly slice potatoes, but if you don’t have one, very thinly slice them using a sharp knife.
  • Yes, you can use all butter or all olive oil if preferred.
  • Depending on your exact stove temperature and your nonstick pan, potatoes may brown a bit more quickly or slowly. Adjust the “undisturbed” cooking time if needed (between 3-5 minutes).


Serving: 1serving | Calories: 267kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 15mg | Sodium: 69mg | Potassium: 824mg | Fiber: 5g | Sugar: 4g | Vitamin A: 537IU | Vitamin C: 44mg | Calcium: 44mg | Iron: 2mg
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