Lyonnaise Potatoes is the classic French side dish of potatoes and onions pan-fried until crispy and tender and tossed with fresh parsley.  It’s the perfect accompaniment for a special holiday dinner and easy enough to serve at a weekday meal too!


  • 3 large baking potatoes, scrubbed clean and dried well
  • 2 medium onions, peeled and cut in half, then cut into ¼’ thick half slices
  • 4 tablespoons unsalted butter or your choice of fat (duck, bacon, etc)
  • salt & freshly ground black pepper, to taste
  • 1 tablespoon fresh flat-leafed parsley, chopped


  • Preheat oven to 400F/204C degrees. **Par-cook potatoes by piercing each one several times with a fork or knife tip and bake until tender, about 45 minutes. Allow potatoes to cool slightly.
  • Peel the potatoes, if desired, and cut in half lengthwise, then cut each half into ¼” slices. Set aside.
  • In a large skillet over medium-high heat, heat 2 tablespoons of butter/fat until melted. Add half of the potatoes and sauté until light brown, about 4 to 5 minutes. Add half of the onions and a little salt and pepper, then continue cooking until potatoes are golden brown and onions are just cooked for about 7 to 8 minutes. Remove from pan and set aside to keep warm. Repeat the process with the remaining potatoes and onions.
  • When all potatoes and onions are cooked, toss with the fresh chopped parsley and serve immediately.



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