This rustic French-inspired plate features golden, buttery Lyonnaise potatoes layered with caramelized onions and fragrant herbs, pan-crisped for the perfect texture. Served alongside a sunny-side-up egg and a refreshing cucumber and bell pepper salad, it’s a balanced and satisfying dish ideal for brunch or a hearty side. With crisp edges, tender centers, and vibrant accompaniments, this dish offers comfort and freshness in every bite.
Why You’ll Love This Recipe
Lyonnaise potatoes are a timeless French classic known for their crispy exterior, soft interior, and the richness of slow-cooked onions. This recipe enhances the traditional version with warm spices, herbs, and the optional addition of a sunny-side-up egg for richness. Paired with a fresh salad, it becomes a well-rounded, visually appealing dish that’s easy to prepare but elegant enough for any table. Whether served as a brunch centerpiece or a side to your favorite protein, this combination offers comforting flavor and refined simplicity.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- potatoes, peeled and sliced into ¼” rounds
- unsalted butter
- vegetable oil
- onions, thinly sliced
- paprika powder
- dried parsley
- salt
- black pepper
- coriander stalks, finely chopped
- chili flakes (optional, for garnish)
Optional Sides:
- sunny-side-up egg
- cucumber and bell pepper salad (with lemon juice or vinaigrette)
Directions
- Wash the potato slices and soak them in cold water for 5–10 minutes. This helps remove excess starch and contributes to crispier results.
- Bring a large pot of salted water to a boil. Add the potato slices, reduce the heat, and simmer for 3–4 minutes until just tender. Drain thoroughly and pat dry with a towel.
- In a large nonstick skillet, heat 1 tablespoon each of vegetable oil and butter over medium heat. Add the sliced onions with a pinch of salt and cook, stirring frequently, until soft and lightly golden. Remove the onions and set aside.
- Add the remaining oil and butter to the skillet. Lay the potato slices in a single layer and cook in batches if necessary. Flip every 3–4 minutes until both sides are golden and crisp.
- Return the caramelized onions to the skillet. Season with salt, black pepper, paprika, and dried parsley. Toss gently to combine, ensuring the seasoning is evenly distributed.
- Garnish with chopped coriander stalks and chili flakes, if desired.
- Optional Serving Suggestion: Top the potatoes with a sunny-side-up egg and serve alongside a fresh cucumber and bell pepper salad dressed with lemon juice or vinaigrette.
Servings and timing
Servings: 3–4 servings
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories per serving: 325 kcal
Variations
- Add Protein: Serve with grilled chicken, smoked salmon, or seared tofu for a complete meal.
- Cheesy Finish: Sprinkle with grated Gruyère or Parmesan during the last few minutes of cooking.
- Extra Herbs: Add fresh thyme or rosemary for a more aromatic touch.
- Spicy Option: Include more chili flakes or serve with a spicy aioli or hot sauce.
- Vegan Version: Use plant-based butter and omit the egg to keep it fully vegan.
Storage/Reheating
Store any leftover potatoes in an airtight container in the refrigerator for up to 2 days. To reheat, place in a skillet over medium heat with a small amount of oil or butter to restore crispness. Alternatively, use a 350°F (175°C) oven for 10–12 minutes. Avoid microwaving, as it may soften the texture and reduce the crisp edges.
FAQs
What type of potatoes are best for this recipe?
Waxy varieties like Yukon Gold or red potatoes hold their shape well and offer a creamy interior with a crisp exterior.
Can I skip the parboiling step?
Parboiling helps ensure the potatoes are tender inside while still crisping well. It’s highly recommended for the best texture.
What is the best pan to use for crisping?
A nonstick or well-seasoned cast iron skillet works best for achieving a golden crust without sticking.
Can I prepare this dish in advance?
You can parboil the potatoes and caramelize the onions ahead of time. Crisp the potatoes just before serving for best results.
Is there a substitute for coriander stalks?
Chopped green onion or parsley stems provide a similar fresh, herbaceous note.
How do I make a sunny-side-up egg perfectly?
Cook the egg in a lightly oiled nonstick pan over medium-low heat without flipping. Cover with a lid to set the whites while keeping the yolk runny.
What kind of salad pairs well with this?
A simple cucumber and bell pepper salad with lemon juice or light vinaigrette complements the richness of the potatoes.
Can I bake the potatoes instead of frying?
You can layer parboiled potatoes and onions in a baking dish and roast at 425°F (220°C) for a hands-off version, though pan-frying gives a superior crisp.
What onions work best?
Yellow or sweet onions caramelize beautifully, but red onions can add a slightly different flavor and vibrant color.
Can I make this dish spicy?
Yes, add more chili flakes, diced fresh chili, or serve with a side of spicy sauce or sambal.
Conclusion
Crispy Lyonnaise Potatoes with Sunny-Side-Up Egg and Fresh Salad is a flavorful, texturally rich dish that brings together rustic charm and refined balance. The buttery potatoes, caramelized onions, and herbed seasoning create a comforting base, while the egg and salad provide freshness and variety. Whether you serve it for brunch, a weekend side, or a light vegetarian meal, this recipe is sure to impress with its satisfying simplicity and timeless appeal.
Print
Crispy Lyonnaise Potatoes with Sunny-Side-Up Egg & Fresh Salad
- Total Time: 40 minutes
- Yield: 3–4 servings
- Diet: Vegetarian
Description
These Crispy Lyonnaise Potatoes bring classic French comfort to your table—pan-fried golden potato slices with caramelized onions, herbs, and a buttery crisp texture. Served with a sunny-side-up egg and a vibrant cucumber and bell pepper salad, it’s a rustic yet elegant brunch or side dish full of flavor and texture.
Ingredients
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500g potatoes, peeled and sliced into 1/4″ rounds
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3 tbsp unsalted butter
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3 tbsp vegetable oil
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4 onions, thinly sliced
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1/2 tsp paprika powder
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1/2 tsp dried parsley
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Salt, to taste
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Black pepper, to taste
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1 tsp coriander stalks, finely chopped
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Chili flakes (optional, for garnish)
Optional Sides:
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Sunny-side-up egg
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Cucumber & bell pepper salad (with lemon juice or vinaigrette)
Instructions
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Soak sliced potatoes in cold water for 5–10 minutes to remove excess starch.
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Bring a large pot of salted water to a boil. Add drained potatoes and simmer for 3–4 minutes until just tender. Drain and pat dry thoroughly.
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In a large nonstick skillet, heat 1 tbsp oil and 1 tbsp butter over medium heat.
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Add onions and a pinch of salt. Cook until soft and lightly golden, stirring occasionally. Remove and set aside.
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Add remaining butter and oil to the pan. Add potato slices in a single layer (cook in batches if needed).
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Fry, flipping every 3–4 minutes, until both sides are crispy and golden.
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Return onions to the pan, season with salt, pepper, paprika, and parsley. Gently toss to combine.
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Garnish with chopped coriander stalks and chili flakes if desired.
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Optional: Top with a sunny-side-up egg and serve with a fresh cucumber & bell pepper salad.
Notes
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Parboiling the potatoes ensures they cook evenly and develop crispy edges during frying.
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Use a mandoline for evenly sliced potatoes and faster prep.
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The dish pairs well with poached or scrambled eggs if you prefer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brunch, Side Dish
- Method: Pan-Frying
- Cuisine: French-inspired