Lyonnaise Potatoes
Lyonnaise Potatoes

Lyonnaise Potatoes a Treat From the City of Lyon

This recipe for Lyonnaise Potatoes is a classic French cuisine. Potatoes and onions are pan-fried in butter and garlic until they are crispy and tender. Garnished with fresh parsley it is served as a side or for a tasty snack. Do your tastebuds a favor and throw them a party of Lyonnaise Potatoes so they can do the happy dance.

Lyonnaise Potatoes

Lyonnaise Potatoes

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine French
Servings 4 people


  • 2 tbsp olive oil
  • 2 lbs potatoes peeled and sliced 1/4 inch thick
  • 4 tbsp butter cut into pieces
  • 3 onions julienned
  • 2 tbsp garlic chopped
  • 1 tbsp parsley finely chopped
  • salt and white pepper


  • Heat oil in a large skillet over medium-low heat. Once hot, cover the bottom of the pan with half the potatoes. Season with salt and pepper. Dot with half the butter and repeat so all the potatoes and butter are used. Cook until potatoes begin to brown on the bottom, 10 to 15 minutes.
  • Add onions and season with salt and pepper. Cook, stirring until onions and potatoes are cooked through, 8 to 10 minutes.
  • Add garlic and cook until fragrant, about 1 minute. Toss together.
  • Using a spatula, gently lift potatoes out of the pan and place them on a serving platter. Garnish with parsley.
Tried this recipe?Let us know how it was!

Birthplace of Lyonnaise Cooking

The City of Lyon has a long and chronicled tradition in the culinary arts. Lyonnaise means “from Lyon”, or “Lyon-style”, after the French Chefs in the City of Lyon.

Panorama of the inner city of Lyon, taken from the basilica of Notre-Dame de Fourvière's roof
Panorama of the inner city of Lyon, taken from the basilica of Notre-Dame de Fourvière’s roof

Although potatoes may not be the first thing that comes to mind when thinking about French cooking, Lyonnaise Potatoes are worthy of the name. Other traditional local dishes from Lyon include coq au vin; quenelle; gras double; salade lyonnaise (lettuce with bacon, croûtons and a poached egg); and the sausage-based rosette lyonnaise and andouillette.

Popular local confections include marron glacé and coussin de Lyon. Cervelle de canut (literally, “silk worker’s brains”) is a cheese spread/dip made of a base of fromage blanc, seasoned with chopped herbs, shallots, salt, pepper, olive oil and vinegar.

Ships Cook Delicious Diana

Hi, my name is Diana. I am the Ships Cook and Editor for the Food section of Postcards from the Edge. I write the recipes, cook and bake some of the recipes of my favorite foods. You will find desserts and all kinds of different dishes featured on this page. I also write reviews of restaurants in the many places I have traveled. I am a well-rounded cook, having spent time in the Wind River Mountains as a horseback guide, Nothing like cooking food over a fire to make a memorable meal for a guest. I love to entertain small groups of people and treat them to some of my favorite dishes.

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