This easy potato side dish is made with sliced Yukon Gold potatoes, sweet onions, and butter. They’re soft inside and golden on the outside, full of flavor. A simple and classic recipe that works with chicken, beef, or even fish.

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Ingredients Needed:

1 1/2 pounds (680 g) Yukon Gold potatoes (about 4 medium potatoes), peeled and cut into 1/4-inch-thick rounds
2 tablespoons (18 g) Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume or the same weight
2 tablespoons (30 ml) distilled white vinegar
5 tablespoons (75 g) melted homemade or store-bought clarified butter, divided
1 large sweet onion (8 ounces; 225 g), thinly sliced
Freshly ground black pepper
Finely chopped flat-leaf parsley leaves and tender stems, for garnish.

How To Make Lyonnaise Potatoes Recipe?

Boil the potatoes: Add sliced potatoes to a large pot and cover with 1 inch of cold water. Add salt and vinegar, bring to a boil, then lower heat and simmer for about 4 minutes until just tender. Drain and set aside.
Cook the onions: Heat 1 tablespoon of clarified butter in a large skillet over medium-high heat. Add onions with a pinch of salt and cook for about 10 minutes until soft and lightly browned. Add 1 tablespoon of water and stir to loosen any bits from the pan. Transfer onions to a bowl.
Brown the first batch of potatoes: Add 2 tablespoons of clarified butter to the same skillet. Place half of the potatoes in one layer and cook for about 3 minutes until golden underneath. Flip and cook another 3 minutes until tender and golden. Move them to the bowl with the onions.
Brown the second batch: Add the last 2 tablespoons of butter and cook the rest of the potatoes the same way.
Mix and heat: Return all potatoes and onions to the skillet, gently toss to mix, and cook for 1 more minute until hot. Add salt and pepper to taste.
Serve: Transfer to a plate, sprinkle with fresh parsley, and serve warm.

Recipe Tips:

Slice potatoes evenly: Make sure all potato slices are the same thickness (about 1/4 inch) so they cook evenly and don’t fall apart or stay undercooked.
Don’t skip the vinegar: Adding vinegar to the boiling water helps the potatoes keep their shape and not get mushy.
Use clarified butter only: Regular butter can burn. Clarified butter gives better flavor and can handle high heat when browning.
Cook onions low and slow: Don’t rush the onions—cooking them slowly brings out their natural sweetness and gives the dish extra flavor.
Don’t stir potatoes too much: Let them sit and brown in the pan before flipping. This gives that crispy, golden crust without breaking it.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover Lyonnaise potatoes cool to room temperature. Then place them in an airtight container and store them in the fridge for up to 3 days.
Reheat: Heat a nonstick pan over medium heat with a little butter or oil. Add the potatoes and cook for 4–5 minutes, stirring gently until warmed through and slightly crispy.

Nutrition Facts:

Calories: 230 kcal
Total Fat: 13g
Saturated Fat: 8g
Cholesterol: 33mg
Sodium: 570mg
Potassium: 620mg
Total Carbohydrate: 27g
Dietary Fiber: 3g
Sugars: 2g
Protein: 3g

Try More James Martin Recipes:

James Martin White Bread Recipe
James Martin Christmas Roast Potatoes Recipe

James Martin Lyonnaise Potatoes Recipe

Course: Side DishCuisine: FrenchDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

230

kcal

Ingredients

1 1/2 pounds (680 g) Yukon Gold potatoes (about 4 medium potatoes), peeled and cut into 1/4-inch-thick rounds
2 tablespoons (18 g) Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume or the same weight
2 tablespoons (30 ml) distilled white vinegar
5 tablespoons (75 g) melted homemade or store-bought clarified butter, divided
1 large sweet onion (8 ounces; 225 g), thinly sliced
Freshly ground black pepper
Finely chopped flat-leaf parsley leaves and tender stems, for garnish.

Directions

Boil the potatoes: Add sliced potatoes to a large pot and cover with 1 inch of cold water. Add salt and vinegar, bring to a boil, then lower heat and simmer for about 4 minutes until just tender. Drain and set aside.
Cook the onions: Heat 1 tablespoon of clarified butter in a large skillet over medium-high heat. Add onions with a pinch of salt and cook for about 10 minutes until soft and lightly browned. Add 1 tablespoon of water and stir to loosen any bits from the pan. Transfer onions to a bowl.
Brown the first batch of potatoes: Add 2 tablespoons of clarified butter to the same skillet. Place half of the potatoes in one layer and cook for about 3 minutes until golden underneath. Flip and cook another 3 minutes until tender and golden. Move them to the bowl with the onions.
Brown the second batch: Add the last 2 tablespoons of butter and cook the rest of the potatoes the same way.
Mix and heat: Return all potatoes and onions to the skillet, gently toss to mix, and cook for 1 more minute until hot. Add salt and pepper to taste.
Serve: Transfer to a plate, sprinkle with fresh parsley, and serve warm.

Notes

Slice potatoes evenly: Make sure all potato slices are the same thickness (about 1/4 inch) so they cook evenly and don’t fall apart or stay undercooked.
Don’t skip the vinegar: Adding vinegar to the boiling water helps the potatoes keep their shape and not get mushy.
Use clarified butter only: Regular butter can burn. Clarified butter gives better flavor and can handle high heat when browning.
Cook onions low and slow: Don’t rush the onions—cooking them slowly brings out their natural sweetness and gives the dish extra flavor.
Don’t stir potatoes too much: Let them sit and brown in the pan before flipping. This gives that crispy, golden crust without breaking it.