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These classic Lyonnaise Potatoes are smothered in duck fat then baked until crispy, mixed with caramelized onions and garlic, and coated with a mixture of crushed chili and fresh lemon juice. Super easy to make, this is a great flavor packed way to kick up your potato game!
Crispy on the outside, tender on the inside, these classic lyonnaise potatoes are baked in duck fat and so delicious.
Because, well, duck fat.
I don’t know if you guys know, but duck fat is one of my most favorite fats. It’s so delicious.
I sometimes have a hard time finding duck fat in the grocery store, so I typically buy it on Amazon(affiliate link – I earn a small commission if you buy through this link – but guys, it helps me buy that cup of coffee to keep going!):
It’s delicious in this dish.
These potatoes are coated in a mixture of caramelized onions, fresh chopped garlic, crushed chili pepper and lemon for an amazing boost of fresh flavor.
If you’re not a fan of spicy, you can adjust the crushed chili flakes to your desired spice level if you’d like.
But I promise these potatoes aren’t too spicy 🙂
Lyonnaise potatoes are a classic French side dish typically pan fried until crispy.
To make cooking a little more hands off, I decided to cook them in the oven.
And it worked like a charm. I love when can throw something in the oven (or Instant Pot guys) and let it cook while I piddle around.
How Do We Make These Classic Lyonnaise Potatoes?
Preheat the oven to 400 degrees.
We want our potatoes sliced thin, so I recommend using a mandolin to slice them about 1/4-1/8″ thick.
Then we parboil the potatoes to remove some of the extra starchiness. While this step is technically optional if you’re in a hurry, it will make it easier to get the nice crisp potato we are after.
Layer the potatoes on a baking sheet and cover them with the duck fat. It may be easier to melt the duck fat for this step so you can drizzle it on.
Bake them in the oven for 20 minutes.
While your potatoes are baking, heat the butter in a sauce pan over medium heat. Add the onions.
We’re going to cook the onions for about 10-15 minutes, stirring periodically, until they are nice and golden brown and starting to caramelize. We don’t want to totally caramelize them or the flavor of the dish will change. Our goal is to bring out just a little of the sweetness from the onions, but still leave them intact.
After your potatoes have been cooking for 20 minutes, remove from the oven and cover with the cooked onions and chopped garlic.
Place them back in the oven for 10 minutes.
Remove them from the oven and toss them with the lemon juice and crushed red pepper.
Like I said earlier, you can adjust the crushed red pepper to your spice preference.
Garnish with fresh chopped parsley and serve.
These classic lyonnaise potatoes are great served with all sorts of dishes, for breakfast lunch or dinner.
I like them with these awesome juicy French Onion Smothered Pork Chops.
If you’re looking for some other delicious easy to make side dishes, look no further:
Did you make these classic Lyonnaise Potatoes? Leave a comment below and let me know how it turned out!
Lyonnaise Potatoes Recipe
- Preheat the oven to 400 degrees.
- Parboil sliced potatoes in boiling water for 1-2 minutes.
- Spread potatoes on a baking sheet and cover with the duck fat and salt. Bake for 20 minutes.
- Heat butter in a saucepan over medium heat. Add onions and saute until they start to soften and lightly brown, 5-10 minutes. Remove from heat and set aside.
- Remove potatoes from oven after 20 minutes and add the cooked onions and chopped garlic. Place back in the oven for 10 minutes.
- Remove from oven and toss with the crushed red pepper and fresh lemon juice.
- Use Russet potatoes and they will crisp the best.
- Use a mandolin to ensure the potatoes are sliced thin enough.
- Be careful not to overcook the potatoes while par boiling. They should only be cooked for 1-2 minutes.
- If potatoes are not crisp enough, pop them under the broiler for a couple minutes - be careful not to let them burn.
- The onions should be soft and golden brown - we don't want to totally caramelize them, just cook them long enough to bring out the sweetness.
- Add more or less crushed red pepper depending on your spice preference.