Lyonnaise potatoes, or “Pommes Lyonnaises,” is a classic French dish originating from Lyon, a city renowned for its culinary heritage. The dish, celebrated for its simplicity and bold flavors, consists of thinly sliced potatoes pan-fried with onions in butter, often finished in the oven for a crispy, golden-brown exterior. It’s a comforting side dish that pairs well with meats, roasted poultry, and fish, showcasing how basic ingredients like potatoes, onions, and butter can create a rich, hearty dish when combined with the right technique.

The essence of Lyonnaise potatoes lies in the perfect balance of caramelized onions and crispy potatoes, bound together by butter. It’s a celebration of texture and flavor, with the creamy, starchy center of the potatoes contrasting with their crispy exterior, and the sweetness of the onions complementing the richness of the butter.

The origins of Lyonnaise potatoes trace back to Lyon, considered the gastronomic capital of France. French cuisine emphasizes simplicity and the use of high-quality, locally sourced ingredients. Lyonnaise potatoes embody this philosophy with their minimal ingredients and straightforward preparation. Lyon has produced many iconic dishes, and Lyonnaise potatoes remain one of the most beloved.

Traditional Recipe for Lyonnaise Potatoes

INGREDIENTS

• 4 large potatoes (Yukon Gold or Russet work well)
• 1 large onion, thinly sliced
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 garlic cloves, minced (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

HERE’S HOW YOU MAKE IT!

1. Prepare the Potatoes: Peel the potatoes and slice them into 1/4-inch thick rounds. Rinse them under cold water to remove excess starch and pat them dry with a paper towel.
2. Sauté the Onions: In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the thinly sliced onions and sauté until they are soft and golden brown, about 10-15 minutes. Stir frequently to prevent burning. Remove the onions from the pan and set aside.
3. Cook the Potatoes: In the same skillet, add the remaining butter and olive oil. Arrange the potato slices in a single layer and cook them over medium heat, flipping occasionally until they are golden brown on both sides. This should take around 8-10 minutes per side. You may need to do this in batches to avoid overcrowding the pan.
4. Combine the Potatoes and Onions: Once all the potatoes are cooked, return the caramelized onions to the pan and gently toss them with the potatoes. If desired, add minced garlic for additional flavor. Season the dish generously with salt and black pepper.
5. Finish in the Oven (optional): To achieve a crispier texture, you can transfer the skillet (if oven-safe) or the potatoes and onions to a baking dish and bake them in a preheated oven at 400°F (200°C) for 10-15 minutes.
6. Serve: Garnish the dish with freshly chopped parsley and serve hot as a side to your favorite main course.

---

Variations of Lyonnaise Potatoes from Different Countries

Though Lyonnaise potatoes are a distinctly French dish, variations on the theme of pan-fried or roasted potatoes with onions appear in different cuisines across the world. Each culture adapts the basic concept to suit local tastes and ingredients, making it a truly global dish.

1. Patatas a lo Pobre (Spain)

In Spain, a similar dish called Patatas a lo Pobre (poor man’s potatoes) is made with sliced potatoes, onions, garlic, and green peppers, all cooked slowly in olive oil until tender and slightly crispy. Unlike Lyonnaise potatoes, the Spanish version often includes bell peppers and is typically cooked over low heat to create a more stew-like consistency.

2. Bratkartoffeln (Germany)

Germany’s version, known as Bratkartoffeln, is made by frying thinly sliced or cubed potatoes with onions, bacon, and often garlic. It’s traditionally served with a sprinkle of parsley and sometimes a fried egg on top. The addition of bacon gives the dish a smoky, hearty flavor, distinguishing it from the simpler Lyonnaise potatoes.

3. Home Fries (United States)

In the United States, home fries are often served as a breakfast side dish. Potatoes are diced or thinly sliced, par-cooked, and then fried with onions and sometimes bell peppers. Home fries are usually cooked until crispy and are often seasoned with spices like paprika or garlic powder, giving them a more robust flavor compared to the French version.

4. Kartoffelpfanne (Switzerland)

In Switzerland, the dish is similar to Bratkartoffeln but is often prepared with boiled potatoes, making it quicker to fry. Swiss variations may also include local cheeses, such as Gruyère, or be served with a fried egg, making it more of a complete meal rather than a side dish.

5. Paprikás Krumpli (Hungary)

In Hungary, Paprikás Krumpli is a potato dish made with onions, paprika, and sometimes sausage or bacon. While this is more of a stew, the caramelized onions and slow-cooked potatoes offer a similar comforting flavor profile to Lyonnaise potatoes. The addition of Hungarian paprika adds a smoky, spicy element that sets it apart.

6. Aloo Jeera (India)

Aloo Jeera is an Indian potato dish cooked with cumin seeds, turmeric, and onions. While the flavor profile is vastly different, relying on warm spices like cumin and turmeric, the method of frying potatoes with onions gives it a familiar texture. The dish is typically served with naan or as a side to a variety of Indian curries.

---

Lyonnaise potatoes are a wonderful example of how simple ingredients can be transformed into something elegant and delicious with the right technique. Whether you enjoy the classic French recipe or one of its international variations, this dish demonstrates the universal appeal of potatoes and onions cooked together. The next time you’re looking for a comforting side, consider making Lyonnaise potatoes or trying one of the many global twists on this classic dish.