Lyonnaise Potatoes Recipe (Pomme Lyonnaise)

Potatoes and onions may sound boring, but this uncomplicated dish transforms the humble staple items into extraordinary dinner table accessories. The dish first appeared in the city of Lyon, located in the Rhône-Alpes region, where talented chefs created the structure and look of this dish. The secret is to boil the potatoes in salted water before putting them in a cast iron pan. Then bake them in the oven until golden and crispy.

French Lyonnaise is excellent as a side dish for steaks or other meats.


  • 2 baking potatoes
  • 4 tablespoons butter + extra for brushing
  • 1 onion, halved and cut into thin slices
  • Salt and pepper
  • Garnish with fresh parsley, finely chopped


Preheat oven to 200 ° C

Peel the potatoes and cut them into ultra-thin slices on a mandolin. Put them in a saucepan and cover with salted water. Boil and blanch them for 2 minutes. Pour off the water and allow them to cool.

Heat the cast iron skillet on medium heat and melt 2 tablespoons butter in the pan. Add the onion and fry until soft. Reduce heat slightly and continue to fry as you stir in the onion. When the onions are caramelized, pour them into a bowl and allow to cool

Add another 2 tablespoons of butter to the empty pan and let it melt. Place 1/3 of the potato in the bottom of the pan and season with salt and pepper. Cover them with half of the caramelized onions. Repeat with the potato and onion procedure and finish with the last part of the potato. Brush the top with some melted butter. Season with salt and pepper
Bake in the oven for 10-12 minutes. The potatoes should be golden brown
Remove the potatoes from the pan with a thin spatula knife and carefully transfer them to a saucer. Garnish with parsley and serve the food warm

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