5 from 27 votes
Lyonnaise Potatoes Recipe
Lyonnaise Potatoes combine thickly sliced russet potatoes and yellow onions cooked slowly in oil or clarified butter until golden brown and tender. The addition of garlic and a splash of white wine vinegar creates a mild tang that brightens the rich buttery flavor. Fresh parsley garnish adds a hint of herbaceous freshness. This classic preparation results in a dish with a balance of soft potato interiors and crisp edges, complemented by caramelized onions, making it a flavorful side dish suitable for various meals.
Prep Time
5 mins
Cook Time
45 mins
Servings:
6
Calories:
290 kcal
Course:
Side Dish
Cuisine:
French
Ingredients
- 3 tablespoons oil or clarified butter
- 5 russet potato thickly sliced, medium to large size
- 2 yellow onion small to medium size, peeled, thickly sliced
- 2 garlic finely minced cloves
- 2-3 tablespoons white wine vinegar
- 4 tablespoons butter cut into pads, unsalted
- salt to taste
- black pepper to taste
- parsley chopped fresh, for garnish
Instructions
- Add the oil or clarified butter to a large frying pan over medium heat and then place in the onion slices and cook to brown, about 15-20 minutes. Move the onions with a spoon every 2 minutes.
- Next, add in the potatoes and cook on medium-high heat for 10-12 minutes or until lightly browned. Stir occasionally.
- Add in the garlic, stir and cook for a further 3 to 4 minutes or until the garlic is cooked.
- Deglaze with the white wine vinegar and cook until it is completely absorbed, about 1 to 2 minutes.
- Finish by stirring in butter the butter until melted and season with salt, and pepper, and then garnish with fresh chopped parsley.
Cup of Yum
Notes
- Keep cooked potatoes warm in a low oven covered with foil for up to 1 hour before serving.
- Reheat leftovers in the oven at 350°F for 5-10 minutes or microwave until hot.
- Store refrigerated for up to 5 days; do not freeze as texture will suffer.
- Russet potatoes are recommended, but red or Yukon gold can be substituted.
- If white wine vinegar is unavailable, use distilled white or red wine vinegar as an alternative.
- For a baked variation, cook potatoes in the oven at 400°F after adding them, then add garlic and finish with butter, salt, and pepper as usual.
Nutrition Information
Calories
290kcal
(15%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
39mg
(13%)
Sodium
12mg
(1%)
Potassium
802mg
(17%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
236IU
(5%)
Vitamin C
13mg
(14%)
Calcium
36mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 290
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 12mg | 1% |
| Potassium | 802mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 236IU | 5% |
| Vitamin C | 13mg | 14% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.