Description
Classic French Lyonnaise potatoes are crispy pan-fried rounds layered with sweet golden onions and fresh parsley. This recipe par-boils Yukon Gold potatoes with a splash of vinegar to hold their shape, then finishes them in clarified butter for a deep crust. My twist is adding a little fresh thyme to the onions while they cook. It melts into the onion sweetness and brings a subtle herbal note that makes the dish more aromatic without straying too far from tradition.
Equipment:
- 12-inch cast iron or stainless steel skillet
- Medium saucepan or pot for boiling potatoes
- Colander
- Cutting board and sharp knife
- Wooden spoon or spatula
Ingredients
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch slices
- 2 teaspoons kosher salt, plus more to taste
- 1 tablespoon white vinegar (for boiling water)
- 1 large yellow or sweet onion, thinly sliced
- 3 to 4 tablespoons clarified butter (or 2 tablespoons butter + 1 to 2 tablespoons olive oil)
- 1/2 teaspoon fresh thyme leaves (optional but recommended for my version)
- Freshly ground black pepper, to taste
- 2 to 3 tablespoons flat-leaf parsley, chopped
- Optional finish: 1/2 teaspoon white wine vinegar or lemon zest
Instructions
- Place the sliced potatoes in a saucepan and cover with cold water by one inch. Add 2 teaspoons salt and 1 tablespoon white vinegar. Bring to a boil, then reduce to a gentle simmer. Cook for about 4 minutes, until the potatoes are just tender but not falling apart. Drain well and spread the slices on a tray to steam-dry.
- Heat 1 tablespoon clarified butter in the skillet over medium heat. Add the sliced onions with a pinch of salt and the fresh thyme leaves. Cook, stirring often, until the onions are golden and caramelized, 10 to 14 minutes. If they stick, add a splash of water. Transfer onions to a bowl and set aside.
- Wipe out the skillet if needed and add 2 tablespoons clarified butter. Place half the potatoes in a single layer. Cook without moving them until deeply golden on the bottom, about 3 to 5 minutes. Flip once and cook the second side until golden and tender, another 3 to 5 minutes. Transfer to a tray and repeat with remaining potatoes, adding more butter if necessary.
- Return all the potatoes to the pan along with the caramelized onions. Season generously with salt and black pepper. Toss gently for 30 to 60 seconds to combine and heat through.
- Remove from heat and sprinkle with chopped parsley. Add a splash of white wine vinegar or a pinch of lemon zest if you like a little brightness. Serve immediately.
Notes
Traditional Lyonnaise potatoes are made with just potatoes, onions, butter, and parsley. My addition of fresh thyme during the onion stage is a subtle change that makes this recipe stand out. The thyme brings a gentle herbal lift that doesn’t overpower the classic French balance of sweet onions and buttery potatoes. Another difference is finishing with an optional splash of vinegar or lemon zest, which sharpens the flavors and balances the richness. The vinegar in the boiling water is a professional trick that helps the potato slices hold their shape and crisp more reliably.
Nutrition
- Serving Size: 1 Serving
- Calories: 275 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 25 mg
