This Lyonnaise Potatoes recipe is a savory and delicious French-style side dish that is packed with potatoes, onions, and spices that will enhance any meal!
I love a good potato side dish to throw together with a main dish, other options you must check out are my Easy Roasted Bombay Potatoes, Spicy Chinese Potatoes, or my Warm German Potato Salad.
A quick and easy french side dish
One thing I love about Lyonnaise Potatoes is that there are only a few ingredients you need to make this amazing recipe. Plus, if you love to cook like me, odds are that you currently have almost all, if not all, of these ingredients in your kitchen right now. With that you can whip this up without having to even make a trip to the store, which is always a win in my book!
How to Make Lyonnaise Potatoes
Assemble your ingredients. For exact amounts see the recipe card below.
Preheat your oven to 400 degrees Fahrenheit.
Peel potatoes and cut into ¼ inch slices.
Place the potatoes in a pot, cover with water, and bring to a boil. Allow the potatoes to boil for 5 minutes then drain and set aside.
In a large skillet over medium-high heat, add in the olive oil. Once hot, add in the onions and sauté until lightly caramelized. Then, add in the garlic and sauté until the garlic has softened.
Melt 3 Tablespoons of the butter in a bowl in the microwave and add it to the bottom of a square baking dish (8X8 or 9X9).
Next, layer ⅓ of the potatoes on the bottom of the pan on top of the butter and season with salt and pepper. Then, add about ½ of the onions on top of this first potato layer.
After that, add another ⅓ of potatoes on top of the caramelized onions and season with salt and pepper, then add the second half of onions to the dish.
Next, add the last ⅓ of potatoes to the top of the dish and season with salt and pepper. Then melt the remaining 3 Tablespoons of butter and drizzle over the top of the dish.
Then, bake in the oven for 12-15 minutes or until potatoes are ever so slightly golden brown and cooked until they are tender.
Sprinkle with fresh parsley and serve and enjoy!
Storage and Reheating
Storage
You can store this dish in an airtight container in your fridge for 3-5 days or in your freezer for up to 2 weeks.
Reheating
To reheat this dish you can do so in the oven at 400 degrees Fahrenheit for 10-15 minutes until the dish has reheated all the way through. Or, you can reheat a serving in your microwave until the dish has heated all the way through.
Other Delicious French Recipes
- The Best Ever Oven Roasted Green Beans
- French Apple Cake
- Chicken Florentine
- French Pork with Apple Cream Sauce
- Earl Grey Creme Brulee
Lyonnaise Potatoes Recipe
Ingredients
- 1 1/2 lbs Russet Potatoes
- 1 Tbsp Olive Oil
- 2 small yellow onions - thinly sliced
- 1 Tbsp garlic - minced
- 6 Tbsp butter - divided
- 1 Tbsp Fresh Parsley - finely minced
- Salt and Pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Peel the potatoes and cut into ¼ inch slices.
- Place the potatoes in a pot, cover with water, and bring to a boil. Allow the potatoes to boil for 5 minutes then drain and set aside.
- In a large skillet over medium-high heat, add in the olive oil. Once hot, add in the onions and sauté until lightly caramelized. Then, add in the garlic and sauté until the garlic has softened.
- Melt 3 Tablespoons of the butter in a bowl in the microwave and add it to the bottom of a square baking dish (8X8 or 9X9).
- Next, layer ⅓ of the potatoes on the bottom of the pan on top of the butter and season with salt and pepper. Then, add about ½ of the onions on top of this first potato layer.
- After that, add another ⅓ of potatoes on top of the onions and season with salt and pepper then add the second half of onions to the dish.
- Next, add the last ⅓ of potatoes to the top of the dish and season with salt and pepper. Then melt the remaining 3 Tablespoons of butter and drizzle over the top of the dish.
- Then, bake in the oven for 12-15 minutes or until potatoes are ever so slightly brown and cooked until they are tender.
- Finally, sprinkle with fresh parsley and serve and enjoy!
VIDEO
Nutrition
