Potatoes Lyonnaise Recipe
I absolutely adore this recipe because it combines perfectly crispy Yukon Gold potatoes with deeply caramelized onions, creating a comforting and harmonious flavor explosion. The touch of fresh parsley and thyme gives it just the right pop of freshness, making it feel both indulgent and refined for any meal.
Potatoes Lyonnaise is a classic French dish that I love for its rich flavors. For a creamy-textured potato dish, I use 2 pounds of Yukon Gold potatoes.
I combine them with unsalted butter and olive oil for richness. The sweetness of the thinly sliced yellow onions pairs well with the earthiness of the potato.
Fresh parsley and thyme brighten the dish.
Ingredients
Yukon Gold potatoes: Satisfy with their creaminess and provide a golden color and a rich source of carbohydrates.
Butter (not salted): Provides richness and depth, increasing the savory flavor of the dish.
Oil of olive: Beneficial for the heart; provides a delivering smoothness and even cooking.
Yellow onions: Supply sweetness and umami, which are essential for balancing flavors.
Parsley: Contributes to freshness and adds a pop of color, with mild and delicate herbal notes.
Ingredient Quantities
- 2 pounds Yukon Gold potatoes
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 2 teaspoons salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2 tablespoons parsley, chopped
- 1 tablespoon fresh thyme leaves
Instructions
1. Slice the Yukon Gold potatoes into 1/4-inch rounds. Put them in a very large pot of cold water.
2. Over medium-high heat, bring the water to a boil, then stir in 1 teaspoon of salt. Add the potatoes to the water and cook until just tender (but not falling apart), about 8 to 10 minutes.
3. The potatoes should be drained and set aside so that they can cool for a bit.
4. In a large skillet, set over medium heat, combine 1 tablespoon of olive oil with 1 tablespoon of butter.
5. Place the onions, which have been sliced thinly, into the skillet. Season them with ½ teaspoon of salt and ½ teaspoon of freshly cracked black pepper, and let them cook for around 10-15 minutes, stirring them often, until they reach that perfect stage of golden-brown caramelization.
6. Take the onions from the skillet and set them aside.
7. In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Heat over medium-high until the butter is melted and bubbling.
8. Place the parboiled potato slices in the skillet in a single layer. Sprinkle with the remaining 1 teaspoon of salt and ½ teaspoon of pepper. Cook on each side for about 5 minutes, or until golden and crispy.
9. The onions that have now been caramelized are returned to the skillet, and with the potatoes they form a gentle union.
10. Chopped parsley and fresh thyme leaves should be sprinkled over the dish. Toss gently to distribute the herbs evenly, and serve hot.
Equipment Needed
1. Chef’s knife
2. Cutting board
3. Large pot
4. Measuring spoons
5. Large skillet
6. Spatula or wooden spoon
7. Colander
8. Mixing bowl (for holding cooked onions)
FAQ
- Q:Is it permissible to substitute a different kind of potato in Potatoes Lyonnaise? Yes, you can use Russet or red potatoes instead of Yukon Gold, but Yukon Gold is the optimal choice for both texture and taste.
- Q:How can I ensure the potatoes cook evenly?
A: For even cooking, slicing the potatoes to the same thickness is key; 1/4 inch thick is ideal. - Q:Should I pre-cook the potatoes before frying them? A: Pre-cooking the sliced potatoes by parboiling them for a few minutes can help achieve a tender interior and a crispy exterior, but isn’t required.
- Q:Is it permissible to substitute dried thyme for fresh thyme leaves? A: Yes, it is permissible to substitute dried thyme for fresh thyme leaves. However, use about one-third the amount of dried thyme as you would fresh thyme to avoid ending up with a dish that contains too much thyme.
- Q:For this recipe, what kind of onions work best? A: For this recipe, yellow onions are the best choice because their sweetness and pungency balance well with the potatoes.
- Q:In what ways can I store leftover food?
A:
Keep any uneaten food in the refrigerator in a container that keeps the food airtight. That way, the food can hang out in the fridge for up to 3 days before needing to be eaten or tossed. After a food-storage spell in the fridge, heat the food up in a skillet to a crispy state before serving. - Q:Is it possible to prepare this dish in advance? A: Yes, you can make the onions ahead of time and parboil the potatoes, but the potatoes are best fried right before serving for perfect texture.
Substitutions and Variations
You can substitute Russet potatoes for Yukon Gold potatoes in the following recipe for a slightly fluffier texture.
When unsalted butter is not an option, using salted butter is acceptable, but be sure to adjust the added salt to keep the flavors in balance.
Vegetable oil or canola oil can be used in place of olive oil, but for a neutral flavor, these oils can be replaced with other oils, such as grapeseed oil, safflower oil, or sunflower oil.
For a milder taste, you can use white onions or shallots in place of yellow onions.
If fresh thyme is not available, use 1 teaspoon of dried thyme as a replacement for fresh thyme leaves.
Pro Tips
1. Uniform Slicing: To ensure even cooking, try using a mandoline to slice the potatoes into uniform 1/4-inch rounds. Consistent thickness helps achieve the perfect texture for all slices.
2. Chill the Potatoes: After parboiling and draining the potatoes, spread them on a baking sheet and place in the refrigerator for about 20 minutes. This helps dry them out and makes them crispier when frying.
3. Onion Technique: To achieve deeply caramelized onions, let them cook undisturbed for a few minutes at a time before stirring. This allows them to develop a rich golden brown color and enhances their sweetness.
4. Layering: When adding the potatoes to the skillet, avoid overcrowding to ensure they develop a crispy exterior. You might need to cook them in batches, keeping them warm in the oven if necessary before combining with the onions.
5. Herb Enhancement: For a burst of flavor, add a splash of lemon juice or zest along with the parsley and thyme just before serving. This will brighten the dish and enhance the herbal aroma.
Potatoes Lyonnaise Recipe
My favorite Potatoes Lyonnaise Recipe
Equipment Needed:
1. Chef’s knife
2. Cutting board
3. Large pot
4. Measuring spoons
5. Large skillet
6. Spatula or wooden spoon
7. Colander
8. Mixing bowl (for holding cooked onions)
Ingredients:
- 2 pounds Yukon Gold potatoes
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 2 teaspoons salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2 tablespoons parsley, chopped
- 1 tablespoon fresh thyme leaves
Instructions:
1. Slice the Yukon Gold potatoes into 1/4-inch rounds. Put them in a very large pot of cold water.
2. Over medium-high heat, bring the water to a boil, then stir in 1 teaspoon of salt. Add the potatoes to the water and cook until just tender (but not falling apart), about 8 to 10 minutes.
3. The potatoes should be drained and set aside so that they can cool for a bit.
4. In a large skillet, set over medium heat, combine 1 tablespoon of olive oil with 1 tablespoon of butter.
5. Place the onions, which have been sliced thinly, into the skillet. Season them with ½ teaspoon of salt and ½ teaspoon of freshly cracked black pepper, and let them cook for around 10-15 minutes, stirring them often, until they reach that perfect stage of golden-brown caramelization.
6. Take the onions from the skillet and set them aside.
7. In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Heat over medium-high until the butter is melted and bubbling.
8. Place the parboiled potato slices in the skillet in a single layer. Sprinkle with the remaining 1 teaspoon of salt and ½ teaspoon of pepper. Cook on each side for about 5 minutes, or until golden and crispy.
9. The onions that have now been caramelized are returned to the skillet, and with the potatoes they form a gentle union.
10. Chopped parsley and fresh thyme leaves should be sprinkled over the dish. Toss gently to distribute the herbs evenly, and serve hot.