Potatoes Lyonnais

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
Share This Recipe

Ingredients

4 large Yukon gold potatoes

Kosher salt and freshly ground black pepper 

4 tablespoons canola oil 

6 tablespoons unsalted butter 

2 large yellow onions, halved and thinly sliced 

Pinch of sugar 

4 teaspoons white wine vinegar 

1/4 cup chopped fresh flat-leaf parsley 

2 sprigs fresh thyme, leaves removed, plus more for garnish 

Directions

  1. Put the potatoes in a large pot and cover by 2 inches with cold water. Add 1 tablespoon of kosher salt and bring to a boil over high heat. Cook until a knife inserted into the center meets some resistance, 15 minutes. Drain and let cool slightly.
  2. While the potatoes are cooking, heat 2 tablespoons of the oil in a large saute pan over medium heat. Add 2 tablespoons of the butter, the onions, sugar and some salt and pepper. Cook, stirring occasionally, until the onions are soft and caramelized. Remove to a platter.
  3. Slice the potatoes in half lengthwise, then crosswise into 1/2-inch-thick half-moon-shaped slices. Sprinkle both sides of the potato slices with salt and pepper.
  4. Heat the remaining 2 tablespoons oil in the same saute pan over medium-high heat. Add the potatoes in a single layer, then add 2 tablespoons of butter and cook on both sides (being careful not to break the slices) until lightly golden brown and crisp around the edges, about 7 minutes. Stir in the onions, remaining 2 tablespoons butter and the white wine vinegar. Finish with the parsley and thyme.
  5. Serve hot, garnished with thyme sprigs.

Melting Potatoes

Funeral Potatoes

Hasselback Potatoes

Scalloped Potatoes

Rosemary Roasted Potatoes

Boiled Potatoes with Butter

Cheesy Hasselback Potatoes

Creamy Garlic Mashed Potatoes

🤤 More Drool-Worthy Recipes