Savory Lyonnaise Potatoes

Hey there, fellow food lover! You know those days when you just want something cozy and hearty but you’re not in the mood to spend ages in the kitchen? Enter Savory Lyonnaise Potatoes. These beauties are like the comfort food hug you never knew you needed. Thinly sliced spuds cozied up with onions and a touch of crispiness… ah! It’s one of those dishes you’ll want to whip up whenever you need a little pick-me-up.

Our little family can’t get enough of these potatoes. I mean, seriously, you’d think we’re turning into potatoes at this point. My husband swears he smells them the second they hit the pan, no matter where he is in the house! It all started one chilly evening when I whipped them up on a whim. Now, we always have potatoes and onions at the ready, because you never know when the craving will hit.

Why You’ll Love This Savory Lyonnaise Potatoes

– Because it’s potatoes… need I say more? They’re like edible little clouds of happiness.
– You don’t need a culinary degree to nail this recipe—promise.
– It’s impossible to make just once. Trust me, you’ll come back for round two, three, and so on.
– The smell alone will make your neighbors knock on your door. “Are those for me?”

How to Make It

Alright, gals and guys, let’s get down to business. First things first, slice up those potatoes and onions. Keep ’em thin, but hey, we’re not aiming for perfection here. Throw a good glug of olive oil in your skillet (or butter if you’re feeling naughty) and heat it up. Toss in your onions, and let them get a little cozy and golden. Now, add those potato slices. Get them all friendly in the pan, stirring now and then. Patience is key here…unless you’re impatient like me and keep peeking at them! Let ’em cook until they’re crispy on the outside but still soft enough to make you sigh with joy.

Ingredient Notes

– Potatoes: The stars of this show! Go for Yukon Gold or Russet if you want them to hold their shape. But hey, use what you’ve got.
– Onions: Yellow or white, both work like magic. Just not red unless you want to surprise yourself with pink potatoes.
– Olive Oil or Butter: Adds that golden magical touch. Don’t skip it or you’ll end up with sad spuds!

Recipe Steps

1. Slice potatoes and onions thinly.
2. Heat olive oil in a skillet over medium heat.
3. Sauté onions until golden.
4. Add potatoes to the skillet and stir occasionally.
5. Cook until potatoes are crispy outside, tender inside.

What to Serve It With

These potatoes are the perfect partner for a juicy roast chicken, a grilled steak, or even just a big, fresh salad if you’re feeling virtuous.

Tips & Mistakes

– Don’t crowd the pan. Otherwise, they’ll just steam and get all soggy — not what we’re after!
– Keep an eye on the heat. Too high, and you’ll have burnt potatoes; too low, and you’ll be waiting forever.

Storage Tips

Got leftovers? (What even is that?) Chuck ’em in an airtight container in the fridge. They’ll last a few days, but good luck holding off that long to eat them. Cold Lyonnaise potatoes for breakfast? Yes, please!

Variations and Substitutions

Try sweet potatoes instead of regular ones for a twist—delicious, but they cook faster! Add some garlic if you’re feeling fancy or thyme for an herby kick. And cheese—I mean, when does cheese ever not improve things?

Savory Lyonnaise Potatoes

This classic French dish features golden, crispy potatoes sautéed with caramelized onions and fresh herbs for a savory, comforting side.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 pounds Yukon Gold potatoes
• ▢ 1 cup yellow onions thinly sliced
• ▢ 3 tablespoons unsalted butter
• ▢ 2 tablespoons olive oil
• ▢ 1 teaspoon fresh thyme leaves chopped
• ▢ 0.5 teaspoon salt
• ▢ 0.25 teaspoon black pepper freshly ground

Instructions

Preparation Steps

• Peel and slice the potatoes into 1/4 inch thick rounds, then rinse them under cold water and pat dry.
• Heat olive oil and butter in a large skillet over medium heat until melted and hot.
• Add the sliced onions and cook, stirring frequently, until they are soft and caramelized, about 10 minutes.
• Add the potatoes to the skillet in a single layer. Cook undisturbed for 5-7 minutes until golden and crispy on the bottom.
• Flip the potatoes gently with a spatula, then cook another 7-10 minutes until the other side is golden and potatoes are tender.
• Stir in chopped thyme, salt, and pepper. Mix gently to combine all flavors.
• Remove from heat and serve warm as a savory side dish.

Notes

For extra crispiness, use a cast-iron skillet and avoid overcrowding the pan.