Potatoes Lyonnaise

By Erika on April 7th, 2012 / / No Comments
Yield: Serves 4

Potatoes Lyonnaise


  • 2 tablespoons unsalted butter, plus extra as needed
  • 2 tablespoons olive oil, plus extra as needed
  • 1 large yellow onion, thinly sliced
  • 10-12 small white or red potatoes about 2 lbs total weight, peeled and thinly sliced
  • ½ cup chicken stock or prepared low sodium broth
  • 2 tablespoons finely chopped fresh flat-leaf Italian parsley
  • Salt and freshly ground pepper


  1. In a large, nonstick frying pan over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the onion and sauté, stirring frequently, until golden brown and caramelized, 5-7 minutes. Transfer the onion to a bowl.
  2. In the same frying pan over medium heat, melt ½ tablespoon each of the remaining butter and oil. Add half of the potato sliced and cook, adding more butter or oil if needed, until the potatoes are browned on both sides, about 4 minutes. Transfer to the bowl with the onions. Repeat with the remaining butter, oil and potatoes.
  3. Return the onion and potatoes to the frying pan and add the stock. Raise the heat to high, cover and boil for 2 minutes. Uncover the pan and boil until the liquid is reduced by three-fourths, about 3 minutes longer. Remove from heat, stir in the parsley, and season to taste with salt and pepper. Spoon in a warmed serving bowl and serve at once.
  4. Serving tip: these potatoes are a good accompaniment to many meat dishes, including grilled beef, lamb and veal chops.

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