Baked Lyonnaise Potatoes
Lyonnaise potatoes is a classic French side dish that turns potatoes and onions into a savory and comforting dish.
Lyonnaise potatoes are a classic French side dish that transforms humble ingredients into a savory and comforting meal. Originating from Lyon—a city in France known for its rich culinary traditions—this dish layers tender, golden potatoes with sweet, slow-cooked onions and fragrant herbs. It’s deceptively simple yet delivers big flavor, making it perfect for both weeknight dinners and holiday feasts. The balance of textures is key: soft yet structured potatoes, mellow onions, aromatic herbs, and just enough butter to bring it all together.
This oven-baked version is easy to prep ahead and finishes with a crisp top that’s hard to resist. Traditionally, Lyonnaise potatoes are pan-fried, but I prefer this baked method—it’s more hands-off and still delivers all the flavor and texture. The edges crisp beautifully while the center stays tender.
The onions cook slowly in a skillet and require very little attention. You can even cook them a day ahead and refrigerate until you’re ready to bake.
Serving Suggestions
- Serve with poultry like Creamy Dijon Chicken, Air Fryer Whole Chicken, Duck Confit, Fried Chicken Breasts, or Crispy Skin Chicken Thighs.
- Pair with meats such as Herb-Crusted Beef Ribeye Roast, Instant Pot Boneless Short Ribs, Steak Diane, Hamburger Steaks, or Roasted Rack of Pork with Pan Sauce.
- Add a fish entrée like Baked Chilean Sea Bass, Sole with Parmesan Sauce, Panko Crusted Salmon, or Salmon Fillets with Basil Mayonnaise.
How to Store and Reheat
Refrigerate: Cool leftover potatoes and store in an airtight container for up to 4 days.To Reheat:
Oven: Place potatoes in a baking dish, cover loosely with foil, and reheat at 350°F (175°C) for 15 to 20 minutes, or until hot.Stovetop: Heat a small amount of oil or butter in a skillet over medium heat. Add potatoes and cook, turning occasionally, until heated through.
Microwave: Transfer potatoes to a microwave-safe dish, cover with a damp paper towel, and heat in 30-second bursts, stirring in between, until hot.
Baked Lyonnaise Potatoes
Ingredients
- 2 onions, large, sliced
- 1 tablespoon olive oil
- 3 tablespoons butter
- 2 pounds potatoes, Yukon Gold, cut into 1/4-inch slices
- 2 tablespoons chopped parsley, plus more for garnish
- 1 tablespoon thyme leaves
- 1 teaspoon garlic, grated
- 1 teaspoon Kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- Cook the onions: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-low heat. Add the onions and cook slowly—about 25 to 30 minutes—until they’re soft and light golden but not too dark. Stir occasionally so they don’t stick or burn. You can also add a splash of water or broth if necessary. Combine the onions, parsley, thyme, and garlic in a large bowl; add salt and pepper to taste.
- Parboil the potatoes: Meanwhile, bring a pot of salted water to a boil. Add the potato slices and cook for 3 minutes once the water is boiling again. Drain and let them cool slightly, then add them to the onion mixture and toss gently to mix. Preheat your oven to 400 F (200 C). Lightly butter a 3-quart baking dish (9-by-13-inch) or spray it with cooking spray. Transfer the mixture to your baking dish, gently pressing it down just a bit to flatten. Dot the top with the remaining tablespoon of butter.
- Roast: Bake for 35 to 45 minutes or until the potatoes are tender and the top is golden and crisp.
- Finish and serve: Garnish with more fresh parsley and serve. Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
