5 Ingredients or Fewer

Potatoes à la Lyonnaise

October 24, 2014
1 Ratings
Photo by Rocky Luten
  • Serves 4
Author Notes

What can you say about a simple potato dish that goes with everything? That it’s the little black dress of side dishes—but wouldn’t that be a cliché? I think it’s best to say that it is a dish I would happily welcome at my table anytime. I can’t think of a meal that would not be improved if served alongside Lyonnaise potatoes. Frankly, as I am writing this, I realize I can’t serve dinner tonight without them. That’s how good they are. —Mimi Thorisson

What You'll Need
  • 2 pounds petite potatoes, peeled
  • 11 tablespoons unsalted butter
  • Fine sea salt and freshly ground black pepper
  • 2 onions, thinly sliced
  • A bunch of fresh parsley, leaves removed and finely chopped
  1. Preheat the oven to 350° F.
  2. Put the potatoes in a large pot, add enough salted cold water to cover, bring to a boil, and cook until parboiled, 10 to 15 minutes. Drain in a colander and rinse under cool running water. Let cool for a few minutes, then slice the potatoes into 1/8- inch (3- to 4-millimeter) thick slices.
  3. In a large sauté pan, melt 2 tablespoons of the butter. Add about one-quarter of the potatoes and fry, seasoning them with salt and pepper, until golden, about 6 minutes. Transfer to a plate. Continue frying the potatoes, adding more butter each time (you should use about 8 tablespoons in total), until all of them are cooked.
  4. Meanwhile, in another sauté pan, heat the remaining 2 tablespoons butter over medium heat. Cook the onions until golden, about 5 minutes.
  5. Return all of the potatoes to the pan, add the onions, and mix gently. Cook for 5 more minutes for the flavors to combine.
  6. Transfer the potatoes and onions to a large baking dish. Bake until gently sizzling, about 10 minutes. Sprinkle the parsley over the potatoes and serve.

See what other Food52ers are saying.

  • ChefJune
  • nycnomad
  • Leith Devine
    Leith Devine
  • amysarah
Mimi Thorisson is the author of Manger, a blog devoted to French cooking, and the host of La Table de Mimi on Canal+ in France. After a career in television and having lived in Hong-Kong, Singapore, London, Reykjavik, and Paris, she settled with her photographer husband, five young children, two older stepchildren, and the family's fourteen dogs in a rural farmhouse in Médoc.

12 Reviews

Lindalilly July 9, 2018
...want to try this but just a bit of clarification about ‘petite’. Would this mean the baby sized potatoes one sees everywhere these days...tiny red or yellow or even purple ones? Or could small Yukon Gold or Russets be used?
judy May 28, 2018
Did these, but did not peel. I never peel potatoes to begin with, but petite? too much work. These were delicious
ChefJune November 3, 2014
I love potatoes! and these are really goodies. I've seen them called "Lyonnaise" before and I probably did, too... back in the day. However, I spend quite a bit of time in Lyon, and I've never seen potatoes like these there!
Susan; If I were making these dairy-free, I'd probably sub the butter with chicken or duck fat.
nycnomad October 30, 2014
I like my potatoes done very simply, diced and tossed in olive oil, sprinkled with thyme, cumin and paprika and roasted at 400F for 20-35mins. :D
Leith D. October 28, 2014
I love scalloped potatoes cooked in Creme fraiche with Gruyere They are decadent and delicious.
bethgirl October 28, 2014
I love potatoes of all kinds…my favorite is probably gratins, layered with butter, cheeses and herbs…but these Potatoes ala Lyonaisse may eclipse that on my Potato Top 10!
lily October 28, 2014
tripletree October 28, 2014
I fell in love with Jacques Pepin's recipe for Potatoes Fondantes years ago: savory, buttery, lightly smashed, with an edge of rosemary. They always please dinner guests because the dish looks so humble, but the flavor is incredible!
Liz K. October 27, 2014
Thank you, thank you! I made a version of these potatoes years ago, and had forgotten how wonderful they were until now. I'll definitely make them again soon, but for me, potato heaven is curling up with a bowl of mashed potatoes topped with salt, pepper and lots of butter!
SusanKP October 27, 2014
Could I replace the butter with lard? I have a dairy allergic friend coming to dinner.
Mary October 27, 2014
You would be better off using Earth Balance Vegan Margarine. You will get the buttery taste.
amysarah October 27, 2014
Maybe it's the 'never gets old' potato dish? I love them too - sometimes I peel/boil/cool/slice the potatoes ahead of time to make it easier at dinner. Interesting that you do the onions separately. Will try that!