Marry This Lyonnaise Potatoes recipe is a crispy and savory side dish, which is made with tender Yukon gold potatoes, sweet onions, and crispy bacon. It’s a classic, foolproof recipe, ready in about an hour.
Jump to RecipeLyonnaise Potatoes Ingredients
Simple pantry staples come together for an elegant French-inspired side dish.
- 4 large Yukon gold potatoes, scrubbed clean
- 1/2 tsp. kosher salt, plus more for the pot
- 2 Tbsp. olive oil, plus more as needed
- 3 garlic cloves, sliced thin
- 2 slices bacon, chopped
- 1/2 large white onion, sliced thin
- 1/4 tsp. chopped fresh rosemary
- 2 tsp. chopped fresh oregano
- Large pinch of flaky sea salt
- 1 Tbsp. chopped fresh parsley
How To Make Lyonnaise Potatoes
A step-by-step guide to achieving perfectly golden and flavorful potatoes.
- Boil the Potatoes: Place the potatoes in a large pot and cover them with cold water. Season the water generously with salt and bring it to a boil. Cook until the potatoes are just fork-tender, about 25 minutes. Drain them and set aside to cool completely.
- Cook the Aromatics: While the potatoes cool, heat the olive oil in a large skillet over medium heat. Add the garlic, chopped bacon, sliced onions, and rosemary. Cook, stirring often, until the onions are golden and caramelized and the bacon is crisp, about 10 to 12 minutes. Use a slotted spoon to transfer the onion and bacon mixture to a plate, leaving the rendered fat in the skillet.
- Pan-Fry the Potatoes: Slice the cooled potatoes into 1/4-inch thick rounds. Carefully place the potato slices in the skillet in a single layer, sprinkling them with 1/2 teaspoon of kosher salt. Let them cook undisturbed for 7 to 9 minutes, until the bottoms are golden and crispy.
- Combine and Serve: Carefully flip the potatoes, adding another drizzle of oil if the pan looks dry. Cook for another 7 to 9 minutes until the second side is also golden and crisp. Add the fresh oregano and the reserved bacon and onion mixture back to the skillet. Toss gently to combine and heat through. Transfer to a serving platter, sprinkle with flaky sea salt and fresh parsley, and serve immediately.
Recipe Tips
Achieve perfect, crispy Lyonnaise potatoes every time.
- What are the best potatoes for Lyonnaise potatoes? Yukon Gold potatoes are ideal for this recipe. They have a waxy, yet slightly starchy texture that holds its shape well after boiling and pan-fries to a beautiful golden-brown with a creamy interior.
- How do I get the potatoes extra crispy? The secret is twofold: let the boiled potatoes cool completely (and even pat them dry) before slicing, and don’t move them around in the pan. Letting them sit undisturbed in the hot fat allows a beautiful, golden crust to form.
- Can I make this vegetarian? Absolutely. To make a vegetarian version, simply omit the bacon. You may need to add an extra tablespoon of olive oil or butter to the pan to compensate for the lack of bacon fat when frying the onions and potatoes.
- What is the key to perfectly caramelized onions? The trick is to cook them over medium to medium-low heat. This allows the natural sugars in the onions to develop slowly, resulting in a sweet, golden, and deeply flavorful result without burning them.
What To Serve With Lyonnaise Potatoes
A classic side that complements a wide range of main dishes.
These flavorful potatoes are a perfect accompaniment to many meals, from brunch to a fancy dinner.
- A perfectly cooked Steak Frites
- Classic Roasted Chicken
- Pan-Seared Pork Chops
- Breakfast Sausages and Fried Eggs
- Grilled Salmon
How To Store Lyonnaise Potatoes
Saving your delicious leftovers.
- Refrigerate: Store leftover Lyonnaise potatoes in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in a lightly oiled skillet over medium heat until warmed through and re-crisped.
Lyonnaise Potatoes Nutrition Facts
An estimated guide per serving.
- Calories: 320 kcal
- Carbohydrates: 45 g
- Protein: 7 g
- Fat: 13 g
- Sodium: 450 mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Potatoes might stick if the pan isn’t hot enough when you add them, if there isn’t enough fat in the skillet, or if the potatoes are still wet. Ensure your skillet is preheated and that there is a shimmering layer of oil or fat before adding the potato slices.
Yes, to save time, you can boil the potatoes a day ahead. Once they are cool, store them whole in an airtight container in the refrigerator. This actually helps them dry out more, which will lead to even crispier results when you’re ready to slice and fry them.
Traditionally, classic French Lyonnaise potatoes are made simply with potatoes, butter, onions, and parsley. However, the addition of bacon adds a delicious smoky and savory depth that complements the other ingredients beautifully.
Try More Recipes:
Lyonnaise Potatoes Recipe
Course: Side DIshCuisine: FrenchDifficulty: Easy4
servings15
minutes50
minutes320
kcalA classic French side dish featuring layers of crispy, golden-fried potatoes sautéed with sweet caramelized onions, smoky bacon, and fresh herbs for an incredibly savory and satisfying result.
Ingredients
4 large Yukon gold potatoes
1/2 tsp. kosher salt, plus more
2 Tbsp. olive oil
3 garlic cloves, sliced
2 slices bacon, chopped
1/2 large white onion, sliced
1/4 tsp. chopped fresh rosemary
2 tsp. chopped fresh oregano
Flaky sea salt
1 Tbsp. chopped fresh parsley
Directions
- Boil whole potatoes in salted water until fork-tender, about 25 minutes. Let cool completely.
- In a large skillet, cook garlic, bacon, onions, and rosemary over medium heat until onions are golden and bacon is crisp. Remove from skillet and set aside.
- Slice cooled potatoes into 1/4-inch rounds.
- Fry the potato slices in the same skillet in a single layer until golden and crispy on both sides, about 7-9 minutes per side.
- Return the onion and bacon mixture to the skillet with the potatoes.
- Add fresh oregano, toss to combine, and heat through.
- Garnish with flaky sea salt and fresh parsley before serving.
Notes
- Allowing the boiled potatoes to cool completely is crucial for clean slices and a crispy texture.
- Do not overcrowd the pan when frying the potatoes; cook in batches if necessary to ensure they brown rather than steam.
- A cast-iron or heavy-bottomed stainless steel skillet will give you the best crispy results.
- For a vegetarian option, omit the bacon and use an extra tablespoon of butter or olive oil.
