Classic Lyonnaise Potatoes: Crispy French Elegance for Any Meal
A buttery-herb flavor combination that adds elegance to any dinner plate.
Classic Lyonnaise Potatoes: A French Side for Every Table
Lyonnaise potatoes meld crispiness, deep savory notes, and a buttery, herbaceous finish into a side dish that elevates any meal. Known in France as “Pommes de terre Lyonnaise,” this staple features tender Yukon gold potatoes, sautéed onions, garlic, bacon, and fresh herbs, cooked until perfectly golden and irresistibly crispy. Whether served with steak, roast chicken, or a festive turkey, Lyonnaise potatoes deliver comfort and culinary sophistication in every bite.
Why Lyonnaise Potatoes Stand Out
- Crispy & Golden: Par-cooking and skillet frying achieve that coveted crunch.
- Savory & Aromatic: Bacon, onions, garlic, and herbs build complex layers of flavor.
- Versatile: Pairs elegantly with meats, poultry, or as a star on your holiday table.
- Easy Prep: Potato boiling can be done ahead, streamlining dinner for busy hosts.
What Are Lyonnaise Potatoes?
Lyonnaise potatoes marry the simplicity of potatoes with the robust seasonings of French bistro cuisine. Slices of boiled potatoes are sautéed with onions—sometimes with bacon and garlic—until edges crisp. Finished with fresh herbs and a sprinkle of flaky sea salt, they deliver a combination of textures and flavors unmatched by simple roasted or mashed potatoes.
Ingredients for Lyonnaise Potatoes
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold potatoes | 4 large | Scrubbed clean; best for texture and flavor |
| Kosher salt | 1/2 tsp + more | For boiling and seasoning layers |
| Olive oil | 2 tbsp + as needed | For sautéing and crisping potatoes |
| Garlic cloves | 3, sliced thin | Infuses aromatic savoriness |
| Bacon, chopped | 2 slices | Optional for extra flavor and texture |
| White onion, sliced | 1/2 large | Classic sweetness and fragrance |
| Fresh rosemary, chopped | 1/4 tsp | Woodsy herbal note |
| Fresh oregano, chopped | 2 tsp | Bright herbal flavor |
| Flaky sea salt | Large pinch | Finishing touch for crunch and flavor |
| Fresh parsley, chopped | 1 tbsp | For color and freshness |
Step-by-Step Directions: How to Make Lyonnaise Potatoes
- Par-Cook the Potatoes:
- Place scrubbed Yukon gold potatoes in a large pot and cover them with water.
- Add a generous pinch of kosher salt.
- Bring to a boil and cook until fork-tender, about 25 minutes.
- Drain and let cool completely before slicing.
- Prepare the Aromatics:
- Heat olive oil in a heavy skillet over medium heat.
- Add sliced garlic, chopped bacon, thinly sliced onion, and rosemary.
- Cook while stirring until onions are golden and bacon is crisp, 10–12 minutes.
- Using a slotted spoon, transfer the bacon-onion mixture to a plate and set aside.
- Sauté the Potato Slices:
- Slice cooled potatoes into 1/4-inch rounds.
- Place them in a single layer in the skillet, sprinkle with kosher salt.
- Let cook undisturbed until edges are golden, 7–9 minutes.
- Flip carefully, add oil if necessary, and crisp the other side for another 7–9 minutes.
- Finish & Serve:
- Add oregano along with the reserved bacon-onion mixture to the potatoes.
- Toss to combine and transfer to a serving platter.
- Sprinkle generously with flaky sea salt and fresh parsley just before serving.
Pro Tips for Perfect Lyonnaise Potatoes
- Choose the Right Potato: Yukon golds yield creamy centers and crisp edges; russets may fall apart.
- Cool Potatoes Before Slicing: Prevents crumbling and uneven browning.
- Season Generously at Every Stage: Potatoes absorb flavor best when salted while hot but finish with flaky sea salt for maximum impact.
- Heavy Skillet Matters: Cast iron or thick stainless steel helps achieve the ideal crust.
- Make Ahead: Par-boil potatoes up to a day ahead; refrigerate until ready to cook.
- Customize Aromatics: Try substituting shallots, leeks, or pancetta instead of classic onions and bacon.
Serving Suggestions: What Goes Best With Lyonnaise Potatoes?
- Grilled Ribeye Steak: The crisp potatoes complement the rich tenderness of beef.
- Roast Chicken: Balances the juiciness and herbal notes of poultry.
- Holiday Turkey: Practical and impressive for crowded family tables.
- Vegetarian Mains: Pair alongside Mushroom Wellington or hearty gratins.
Frequently Asked Questions (FAQs)
Q: What potatoes work best for Lyonnaise potatoes?
Yukon gold potatoes are preferred for their creamy texture and buttery flavor. They hold together while frying, achieving golden crispiness. Starchier potatoes like russets do not retain structure as well and can become mealy.
Q: Can I make Lyonnaise potatoes in advance?
What others are reading
Yes. Boil whole potatoes a day ahead, refrigerate in an airtight container, then slice and finish the recipe when desired.
Q: Why are the potatoes called “Lyonnaise”?
This term refers to the city of Lyon in France, renowned for its potato and onion dishes. “Lyonnaise” signals a style of cooking with sautéed onions.
Q: Can I make it vegetarian?
Definitely. Omit bacon and substitute more olive oil or use plant-based bacon. The flavor still shines through the onions, garlic, and herbs.
Q: How do I prevent potatoes from sticking or breaking?
Let the boiled potatoes cool before slicing. Use a heavy skillet and avoid stirring too often, which allows potatoes to form a crust before flipping.
The French Secret: Why Boiling, Then Frying?
French technique relies on par-cooking. Boiled potatoes hold moisture and cook through, then frying crisps the exterior while locking in flavor. This approach ensures that Lyonnaise potatoes have a soft, creamy interior, balanced against the crunchy, golden surface. It’s essential for authentic texture and flavor, making this dish stand out among potato sides.
Herbs & Seasonings: Customizing Your Lyonnaise Potatoes
The classic recipe includes fresh rosemary, oregano, and parsley. Feel free to adapt:
- Chives: For a mild onion flavor
- Tarragon: Adds licorice note
- Thyme: Subtle earthiness
- Flaky Sea Salt: Essential for finishing
Simple Upgrades & Variations
- Cheese Lovers: Dust hot potatoes with grated Parmesan, gruyere, or crumbled feta.
- Extra Crunch: Scatter crisp fried shallots or panko on top before serving.
- Smoked Bacon: Try pancetta or smoked lardons for deeper flavor.
- Vegan Lyonnaise: Use olive oil throughout, with umami-rich mushrooms and leeks for depth.
Why This Recipe Works Every Time
- Balanced Method: Boiling potatoes first delivers uniform tenderness; skillet frying secures the perfect crust.
- Aromatic Base: The combination of onions, garlic, rosemary, and bacon creates irresistible fragrance and flavor.
- Flexibility: Easily adapted for make-ahead meals or scaled for crowds without compromising quality.
- Minimal Ingredients, Maximum Impact: Basic kitchen staples—transformed!
Expert Tips for Crispy, Golden Perfection
- Do not overcrowd the pan: Potatoes need space to crisp; work in batches if necessary.
- Pat slices dry: Before sautéing, blot potato slices with paper towels to remove excess moisture.
- High, even heat: Use medium-high, but not scorching, to brown potatoes without burning aromatics.
- Layer flavors: Add salt, pepper, and herbs in stages for depth.
- Rest before serving: Let cooked potatoes sit on a wire rack (set over the skillet) for a minute to preserve their crunch.
Nutrition & Serving Size
Serves: 4
Estimated Calories per serving: 210
Fat: 10g
Carbohydrates: 28g
Protein: 4g
*Nutrition will vary based on added bacon or cheese.
Lyonnaise Potatoes FAQs
- Can I freeze Lyonnaise potatoes? Not recommended; potatoes lose texture and become watery once thawed.
- How do I store leftovers? Refrigerate in a sealed container for up to 2 days. Reheat in a skillet or 400°F oven for best results.
- Are Lyonnaise potatoes gluten-free? Yes, as long as no flour or thickened sauces are added.
- Can I use red potatoes? Red potatoes work but may not crisp as easily as thin-skinned Yukon golds.
Lyonnaise Potatoes: The Ultimate Crowd-Pleasing Side
This iconic French recipe is more than just a side—it’s a celebration of potato perfection. With its golden crust, soft center, and herby-salty finish, Lyonnaise potatoes can transform a simple supper or make a holiday meal memorably delicious. Once mastered, this simple technique becomes a repeat favorite in every home kitchen.
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