If you are looking for a classic potato side dish with crisp golden edges, tender centers, and plenty of buttery onion flavor, these Golden Lyonnaise Potatoes are an excellent recipe to make. Thinly sliced potatoes are gently par-cooked, then pan-fried with caramelized onions, butter, garlic, and herbs until beautifully browned and deeply savory.
Lyonnaise potatoes are known for their simple ingredients and rich flavor. The combination of potatoes and onions is familiar, but the cooking method makes the dish special. The onions become sweet and caramelized, while the potato slices develop crisp surfaces and soft interiors.
This recipe works beautifully alongside steak, roast chicken, pork chops, beef roast, fish, or eggs. It is elegant enough for a holiday dinner but easy enough for a weekend family meal.
Why You’ll Love These Golden Lyonnaise Potatoes
The potatoes are crispy outside and tender inside.
Caramelized onions add sweetness and deep savory flavor.
Butter gives the potatoes a rich, classic finish.
The ingredients are simple and easy to find.
They pair with almost any meat, poultry, or seafood main course.
The recipe can be finished in a skillet or transferred to the oven for extra browning.
Ingredients
For the Potatoes
- 2 pounds Yukon Gold potatoes
- 1 tablespoon kosher salt, for the cooking water
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
For the Caramelized Onions
- 2 large yellow onions, thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
For Finishing
- 2 garlic cloves, finely minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon fresh thyme leaves
- 1 tablespoon unsalted butter
- Flaky sea salt, optional
- Extra freshly cracked black pepper
How to Make Golden Lyonnaise Potatoes
1. Prepare the Potatoes
Wash and peel the potatoes if desired.
Yukon Gold potatoes work especially well because they have a creamy interior while still holding their shape during cooking.
2. Slice the Potatoes
Cut the potatoes into rounds approximately ¼ inch thick.
Try to keep the slices similar in thickness so they cook evenly.
3. Bring Water to a Boil
Fill a large pot with water.
Add approximately 1 tablespoon salt.
Bring to a boil.
4. Par-Cook the Potatoes
Add the potato slices carefully.
Cook for approximately 4–6 minutes.
The potatoes should begin to soften but should not be fully cooked.
5. Test the Potatoes
A knife should enter with slight resistance.
Do not cook until completely tender or the slices may break apart later.
6. Drain
Drain the potatoes carefully in a colander.
7. Let Them Steam Dry
Leave them for approximately 5–10 minutes.
Allowing surface moisture to evaporate helps the potatoes brown better.
Caramelizing the Onions
8. Heat a Large Skillet
Place a large cast-iron or heavy skillet over medium heat.
Add:
- Olive oil
- Butter
9. Add the Onions
Add the sliced onions.
10. Season
Sprinkle with:
- Salt
- Black pepper
- Thyme
11. Cook Slowly
Cook over medium to medium-low heat for approximately 15–20 minutes.
Stir occasionally.
12. Let the Onions Brown
The onions should soften, turn golden, and develop sweet caramelized edges.
Avoid using very high heat, which can burn them before they soften.
13. Remove the Onions
Transfer the caramelized onions to a plate.
Set aside.
Browning the Potatoes
14. Increase the Heat
Raise the skillet heat to medium-high.
15. Add Oil and Butter
Add:
- 2 tablespoons olive oil
- 2 tablespoons butter
16. Arrange the Potatoes
Add the potato slices in a mostly single layer.
You may need to work in batches if your skillet is smaller.
17. Season the Potatoes
Sprinkle with:
- Salt
- Black pepper
- Garlic powder
18. Let the First Side Brown
Cook without moving for approximately 3–5 minutes.
The bottoms should become deeply golden.
19. Flip Carefully
Turn the slices with a thin spatula.
20. Brown the Second Side
Cook for another 3–5 minutes.
21. Repeat if Necessary
Continue cooking additional batches with a little extra butter or oil as needed.
Bringing the Dish Together
22. Return All Potatoes to the Skillet
Arrange all the browned potato slices in the skillet.
23. Add the Onions
Scatter the caramelized onions over and between the potatoes.
24. Add Garlic
Add the minced garlic.
25. Add Fresh Thyme
Sprinkle in fresh thyme leaves.
26. Toss Carefully
Use a wide spatula to gently combine everything.
Try not to break the potatoes.
27. Add Final Butter
Add 1 tablespoon butter.
Let it melt over the potatoes and onions.
28. Cook Together
Cook for approximately 2–3 minutes.
This allows the garlic, butter, potatoes, and onions to come together.
29. Check the Potatoes
The centers should now be completely tender.
30. Add Parsley
Turn off the heat.
Add chopped fresh parsley.
31. Taste and Adjust
Taste and add more:
- Salt
- Black pepper
- Butter
- Herbs
as needed.
32. Garnish
Finish with:
- Fresh parsley
- Fresh thyme
- Flaky salt
- Cracked black pepper
33. Serve
Serve immediately while the potatoes are hot and crisp around the edges.
What to Serve With Golden Lyonnaise Potatoes
These potatoes are especially good with steak.
Try them alongside:
- Ribeye steak
- Sirloin steak
- Bavette steak
- Filet mignon
- Steak bites
They also pair well with:
- Roast chicken
- Garlic butter chicken
- Pork chops
- Pork tenderloin
- Beef roast
- Lamb chops
- Salmon
- Scallops
For breakfast or brunch, serve with:
- Fried eggs
- Scrambled eggs
- Bacon
- Sausage
Tips for the Best Lyonnaise Potatoes
Use Waxy or All-Purpose Potatoes
Yukon Gold potatoes hold their shape well and develop excellent texture.
Slice Evenly
Uniform slices cook and brown more consistently.
Don’t Fully Boil the Potatoes
They should only be partially cooked before frying.
Let Them Dry
Wet potatoes steam instead of browning.
Caramelize the Onions Separately
This gives you better control over both the onions and potatoes.
Use a Large Skillet
More surface area means better browning.
Don’t Crowd the Pan
Crowding creates steam.
Cook in batches if necessary.
Don’t Move the Potatoes Too Soon
Give each side time to form a golden crust.
Add Garlic Near the End
Garlic can burn during the long browning process.
Easy Recipe Variations
Garlic Parmesan Lyonnaise Potatoes
Add ½ cup freshly grated Parmesan during the final few minutes.
Bacon Lyonnaise Potatoes
Add ½ cup crispy crumbled bacon before serving.
Herb Butter Lyonnaise Potatoes
Finish with extra:
- Parsley
- Thyme
- Rosemary
- Chives
Cheesy Lyonnaise Potatoes
Sprinkle with:
- Gruyère
- Parmesan
- Mozzarella
Cover briefly until melted.
Mushroom Lyonnaise Potatoes
Brown 8 ounces sliced mushrooms separately and fold them in with the onions.
Spicy Lyonnaise Potatoes
Add:
- Red pepper flakes
- Cayenne
- Smoked paprika
Truffle Lyonnaise Potatoes
Finish with a very small drizzle of truffle oil and Parmesan.
Rosemary Garlic Potatoes
Replace thyme with finely chopped fresh rosemary.
Oven-Finished Version
For extra crisp edges, preheat the oven to 425°F (220°C).
Once the potatoes and onions have been combined in an oven-safe skillet, transfer the skillet to the oven.
Roast for approximately 8–12 minutes.
Broil for 1–2 minutes if you want deeper browning.
Finish with parsley before serving.
Make-Ahead Instructions
You can par-cook the potatoes several hours ahead.
Drain and cool completely.
Refrigerate them in a single layer or shallow container.
The onions can also be caramelized ahead.
When ready to serve, brown the potatoes in the skillet, add the onions, and finish with butter, garlic, and herbs.
How to Store Leftovers
Allow leftover potatoes to cool completely.
Transfer to an airtight container.
Refrigerate for up to 3–4 days.
Reheating in a Skillet
Heat a skillet with a small amount of butter or oil.
Add the potatoes in a single layer.
Cook over medium heat until hot and crisp again.
Reheating in the Oven
Arrange on a baking sheet.
Reheat at 400°F (200°C) for approximately 8–12 minutes.
Reheating in the Air Fryer
Air fry at approximately 375°F for 5–8 minutes.
Microwave
Microwaving works for reheating, but the potatoes will become softer.
Freezing
Freezing is possible, although the potato texture may soften after thawing.
For the best quality, enjoy Lyonnaise potatoes fresh or refrigerated.
If freezing, cool completely and store in an airtight container for up to approximately 1 month.
Reheat from thawed in a hot skillet or oven.
Frequently Asked Questions
What are Lyonnaise potatoes?
They are a classic French-style potato dish made with sliced potatoes, onions, butter, and herbs, usually pan-fried until golden.
What potatoes work best?
Yukon Gold potatoes are excellent because they stay creamy inside while holding their shape.
Why are my potatoes falling apart?
They may have been par-cooked too long or sliced too thinly.
Why aren’t my potatoes crispy?
They may have been too wet, the skillet may not have been hot enough, or the pan may have been overcrowded.
Can I make these without peeling the potatoes?
Yes. Scrub the potatoes thoroughly and leave the skins on for a more rustic version.
Can I add cheese?
Yes. Parmesan and Gruyère are particularly good choices.
Can I make Lyonnaise potatoes ahead?
Yes. Par-cook the potatoes and caramelize the onions ahead, then finish everything shortly before serving.
Can I use red potatoes?
Yes. Red potatoes hold their shape well and can be substituted for Yukon Gold.
Final Thoughts
These Golden Lyonnaise Potatoes combine tender sliced potatoes, deeply caramelized onions, butter, garlic, thyme, and parsley in one classic and satisfying side dish.
The key is par-cooking the potatoes just enough to soften them, allowing them to dry before frying, and browning them in a spacious skillet without constant stirring.
Serve them hot alongside steak, roast chicken, pork, seafood, or eggs for a buttery potato side with crisp golden edges, tender centers, and plenty of rich caramelized onion flavor.