The 3-Ingredient French Potatoes I Can’t Stop Making

Lyon, a city on the western side of France, is often recognized by chefs and culinary historians as the gastronomic capital of the world. Looking at its signature dishes like coq au vin and salade Lyonnaise, it’s easy to understand why. Traditional Lyonnaise cuisine is rich and hearty and, like other peasant cuisines of the world, makes the best of inexpensive ingredients.

Lyonnaise potatoes (formally known as "pommes de terre sautées à la lyonnaise") is a shining example of how to turn humble vegetables into something extraordinary with thoughtful cooking techniques.

These impressive French potatoes are made in two steps. First, you par-boil peeled and sliced potatoes, then you fry them in a pan until they’re deeply golden and pleasantly greasy. The dish is finished with fried onions and a sprinkling of parsley. 

That’s it—just three affordable ingredients to make something your family will beg for time and time again (if they’re anything like my husband). They make a welcome side dish to almost any meal, be it brunch, a weeknight dinner, or a fancy gathering. 

Tips to Make the Best Lyonnaise Potatoes

• Use Yukon Gold potatoes. They have the best structure for holding up against the two cooking methods.
• Simmer gently. Once the water has come to a boil, immediately turn the heat down to low and keep the water at a gentle simmer—you should only be seeing small bubbles break on the water. This will help the potatoes cook gradually and not fall apart.
• Resist the urge to zhuzh. When pan-frying the potatoes, don’t move or flip them more than necessary; only flip when they’re deeply golden on the bottom. The potatoes need to make prolonged contact with the hot pan to get properly browned. If they’re sticking, don’t try to pry them off—instead, leave them for another minute or two, and try again. They will release once they’ve formed a crust. 
• Use oil, not butter. Many recipes for lyonnaise potatoes use butter for frying. I recommend olive oil instead as it is less prone to burning. Plus, it makes the recipe totally plant-based.

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Boil the potatoes:

Place the potatoes and salt in a medium pot. Add enough water to cover by about an inch and cover tightly with a lid. Bring to a boil, then reduce the heat to low and gently simmer the potatoes, uncovered, for about 4 minutes. They should be mostly cooked through but still hold their shape well and retain a bit of resistance when pricked with a fork.

Drain the potatoes in a colander and set aside for a few minutes to dry out a bit.

Meanwhile, cook the onions:

While the potatoes are coming to a boil, heat 1 tablespoon of the oil in a large cast iron skillet over medium heat. Add the onions and cook, stirring often, until they’re golden brown and slightly crispy, 12 to 14 minutes. Remove to a bowl and set aside.

Fry the potatoes:

Add 2 more tablespoons of oil to the skillet, raise the heat to medium-high, and carefully arrange half of the potatoes inside in a single layer (careful, they may sputter). Sprinkle with salt and pepper and cook, undisturbed, until the bottoms are golden brown, about 5 minutes. Flip and cook the other side under golden brown, about 5 more minutes.

Remove the cooked potatoes to a serving platter. Top with half of the cooked onions and half of the parsley, tent loosely with foil, and set aside.

Cook the remaining potatoes and serve:

Add the remaining tablespoon of oil to the skillet and cook the remaining potatoes the same way. Transfer to the platter and top with the remaining onions and parsley.

These potatoes are best served hot, straight from the skillet. Leftovers can be stored in the fridge for up to 1 day and reheated on the stove or in the microwave.

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