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