Lyonnaise potatoes
Crisp pan-fried potato slices with soft, caramelised onions, parsley and a bright splash of vinegar — simple, French and utterly moreish.
Lyonnaise potatoes are the kind of side that makes you want to eat potatoes on their own. Slices of waxy potato are parboiled, then fried until crisp and tossed with sweet, caramelised onions and a splash of vinegar for lift.
Make them for a cosy supper, alongside roasted meat or a salad, or whenever you need something comforting with a touch of French flair — simple technique, big flavour.
Ingredients
- 900 g waxy potatoes
- 2 brown onion — medium
- 50 g unsalted butter
- 30 ml olive oil
- 30 ml dry white wine — optional — omit and use extra white wine vinegar if preferred
- 15 ml white wine vinegar
- 15 g flatleaf parsley — finely chopped
- 1 garlic clove — crushed
- 5 ml fine sea salt
- 5 ml black pepper — freshly ground
Equipment
- large frying pan (25–28 cm)
- large saucepan
- colander
- tongs or fish slice
Instructions
Peel the potatoes and slice into 3–4 mm rounds. Put the slices in a large saucepan, cover with cold water, add half the salt and bring to a gentle simmer. Parboil until a knife just meets little resistance (about 8 minutes).
Drain the potatoes in a colander and lay them out on kitchen paper to dry for a minute; pat away surface moisture so they crisp in the pan.
Peel and slice the brown onions thinly, keeping the rings fairly intact.
Heat a large frying pan over medium heat. Add the unsalted butter and olive oil. When the butter has melted and starts to foam, add the sliced onions, a pinch of salt and half the black pepper. Cook gently until soft and richly golden, stirring occasionally (about 15 minutes).
Push the onions to one side and, working in one or two batches to avoid overcrowding, add a single layer of potato slices. Turn the heat up a little and fry until the undersides are golden and crisp, then turn and brown the other side. This should take about 12–15 minutes in total per batch; transfer cooked potatoes into the pan with the onions.
Reduce the heat to medium, push everything to the side of the pan, add the crushed garlic and fry for 20–30 seconds. Pour in the dry white wine and white wine vinegar to deglaze, scrape up any brown bits and toss everything together. Add the flatleaf parsley, adjust seasoning with the remaining salt and pepper and cook for a further minute so the flavours combine.
Taste and adjust seasoning. Serve the Lyonnaise potatoes immediately, scattering any remaining parsley on top.
Tips
- Use waxy potatoes and slice evenly (3–4 mm) so pieces cook at the same rate and hold their shape.
- Pat the potatoes completely dry after parboiling — excess moisture will stop them crisping.
- Fry in batches if necessary; an overcrowded pan gives steamed, limp potatoes rather than golden crisp ones.
- Cook the onions low and slow for maximum sweetness — rushed onions taste sharp rather than caramelised.
- Reheat gently in a frying pan rather than the microwave to restore crispness; add a knob of butter for gloss.
Substitutions
waxy potatoes → Maris Piper potatoes (use the same weight) — they’ll still work but produce a slightly fluffier interior and less firm slices
Noticeably differentunsalted butter → a dairy-free spread or extra olive oil in the same quantity
Stays closedry white wine → extra white wine vinegar (add gradually, 5–10 ml) or a splash of vegetable stock
Stays close
Nutrition
Per serving · estimated
- 360
- Calories
- 5 g
- Protein
- 45 g
- Carbs
- 17 g
- Fat
- 7 g
- Fibre
- 5 g
- Sugar
- 600 mg
- Sodium
FAQ
Which potatoes are best for Lyonnaise potatoes?
Choose waxy varieties such as Charlotte or Jersey Royal so slices hold their shape and crisp well. Floury varieties will break up more easily.
Can I make these ahead?
You can parboil and cool the sliced potatoes a few hours ahead, then dry and fry just before serving. Fully cooked potatoes are best served immediately for crispness.
How do I get maximum crispness?
Dry the slices thoroughly after parboiling, don't overcrowd the pan and fry over moderate to medium-high heat until golden before turning.
Can I make this vegan?
Yes — swap the unsalted butter for a dairy-free spread or increase the olive oil; flavour will remain very close to the original.
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