If you’re looking for the ultimate crispy potato side dish, this lyonnaise potatoes recipe delivers perfectly golden potatoes tossed with buttery caramelized onions, garlic, fresh lemon juice, and crushed red pepper for incredible flavor. These French-style potatoes pair beautifully with hearty mains like this savory Sous Vide Rib Roast for an elegant dinner at home.
The combination of crispy edges, tender centers, and rich duck fat makes these crispy lyonnaise potatoes completely irresistible.
What is lyonnaise potatoes recipe?
Lyonnaise potatoes are a classic French potato side dish made with sliced potatoes and onions cooked until golden brown and crispy. Traditionally prepared with butter or fat for richness, this lyonnaise potatoes recipe uses duck fat for extra flavor and crispy texture.
Jump to:
- What is lyonnaise potatoes recipe?
- Why This Recipe Works
- Why This Lyonnaise Potatoes Recipe is Better Than Store-Bought
- What is My Take on Crispy Lyonnaise Potatoes?
- Ingredients
- Key Ingredients
- Step By Step Instructions
- How to Get Crispy Lyonnaise Potatoes
- Common Mistakes to Avoid
- Variations
- What to Serve With Lyonnaise Potatoes
- Expert Tips
- Frequently Asked Questions
- Storage + Reheating + Make Ahead + Meal Prep
- Closing Lyonnaise Potatoes Recipe
- All the Favorite Potato Recipes
- More Classic French Dishes
- Recipe
- 💬 Comments
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Why This Recipe Works
- Duck fat creates incredibly crispy roasted lyonnaise potatoes.
- The onions become sweet and caramelized.
- Garlic and crushed red pepper add depth and subtle heat.
- Lemon juice balances the richness perfectly.
- Minimal ingredients with restaurant-quality flavor.
Why This Lyonnaise Potatoes Recipe is Better Than Store-Bought
Store-bought potato sides often lack the crispy texture and rich flavor that homemade potatoes lyonnaise deliver. Making them from scratch allows you to:
- Control the crispiness
- Use real duck fat and butter
- Adjust seasoning
- Serve them fresh from the oven
The fresh lemon juice and parsley also give these potatoes a brighter, fresher finish than packaged potato dishes.
What is My Take on Crispy Lyonnaise Potatoes?
I love making crispy baked potatoes and onions because they work for both casual dinners and holiday meals. The duck fat gives the potatoes an almost steakhouse-style flavor while the onions melt into every bite.
If you enjoy rich potato sides like these, you may also love these ultra creamy Truffle Mashed Potatoes.
Ingredients
- 1 lbs. potatoes, sliced thin (about 2 large potatoes)
- ¼ cup duck fat
- 2 tsp. salt
- 2 tbsp. butter
- 1 onion sliced
- 4 garlic cloves minced
- 2 tsp. crushed red pepper
- 1-2 tbsp. fresh lemon juice
- Fresh parsley chopped
👉 Scroll down to the recipe card for a printable version of ingredients and instructions.
Key Ingredients
- Duck Fat - Duck fat gives these roasted lyonnaise potatoes their signature crispy texture and rich flavor.
- Potatoes - Thinly sliced potatoes cook evenly and crisp beautifully in the oven.
- Onions - Caramelized onions add sweetness and balance the richness of the potatoes.
- Lemon Juice - Fresh lemon juice brightens the dish and balances the savory flavors.
Step By Step Instructions
Cooking Method
The traditional method is in a skillet on the stove. They are par boiled then sauteed in butter on the stove. This lyonnaise potatoes recipe first par boils the potatoes, then cooks them with duck fat in the oven to get them crispy. I find baking them in the oven eliminates the mess of pan frying.
Step1: Preheat the oven to 425 degrees.
Step2: Parboil sliced potatoes in boiling water for 1-2 minutes. *We want our potatoes sliced thin, so I recommend using a mandolin to slice them about ¼-1/8" thick.
Step3: Spread potatoes on a baking sheet and cover with the duck fat and salt. Bake for 20 minutes.
Step4: While your potatoes are baking 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.
We don't want to totally caramelize them, just turn them golden brown so the sweetness starts to come out. Our goal is to bring out just a little of the sweetness from the onions, but still leave them intact.
Step5: Remove potatoes from oven after 20 minutes and add the cooked onions and chopped garlic. Place back in the oven for 10 minutes.
Step6: Remove from oven and toss with the crushed red pepper and fresh lemon juice while still hot.
How to Get Crispy Lyonnaise Potatoes
- Slice the potatoes evenly for consistent cooking.
- Don’t overcrowd the baking sheet.
- Parboiling helps create a fluffy interior.
- Use enough duck fat to coat the potatoes fully.
- Roast at high heat for crisp edges.
Common Mistakes to Avoid
- Skipping the parboil step
- Crowding the pan
- Using potatoes sliced too thick
- Adding garlic too early
- Under-seasoning the potatoes
Variations
- Add grated parmesan after baking.
- Use fresh thyme or rosemary.
- Swap duck fat for butter if preferred.
- Add crispy bacon for extra savory flavor.
What to Serve With Lyonnaise Potatoes
These crispy lyonnaise potatoes pair perfectly with rich proteins and comforting mains.
- Try serving them with, Sous Vide Filet Mignon, Braised Beef Short Ribs, or Easy Cajun Style Blackened Catfish
- To make a meal, serve them alongside this Instant Pot Coq Au Vin or this Easy Chicken Cordon Bleu;
- They are also great to serve with grilled meat dishes like these Grilled Cornish Game Hens or these Grilled Lamb Chops;
- They are also great for breakfast - serve them with these Baked Egg Cups, this Avocado Toast or Cheesy Sausage Quiche.
Expert Tips
- Use Russet potatoes because they will crisp up the best.
- Use a mandolin to ensure the potatoes are sliced thin enough.
- The duck fat can be substituted with butter, cooking oil (not as good flavor), bacon fat, etc.
- 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.
Frequently Asked Questions
Russet potatoes work especially well because they will crisp up the best.
Yes. Roast the potatoes ahead and reheat in the oven to restore crispiness.
Overcrowding the pan or insufficient fat can prevent crisping.
Yes, though duck fat provides richer flavor and better browning.
Storage + Reheating + Make Ahead + Meal Prep
- Storage - Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating - Reheat in a 400-degree oven or air fryer until crispy again.
- Make Ahead - Parboil the potatoes and caramelize the onions in advance.
- Meal Prep - These potatoes work great for holiday prep and steakhouse-style dinners.
Closing Lyonnaise Potatoes Recipe
This lyonnaise potatoes recipe is the perfect combination of crispy roasted potatoes, sweet caramelized onions, and rich buttery flavor. Whether you’re serving them for a holiday meal, date night dinner, or weeknight comfort food, these French lyonnaise potatoes are guaranteed to become a favorite side dish.
All the Favorite Potato Recipes
- Crispy Roasted Potatoes;
- Air Fryer Baked Potatoes;
- Duck Fat Smashed Potatoes;
- Easy Scalloped Potatoes;
More Classic French Dishes
- Creme Brulee;
- Easy Chicken Cordon Bleu;
- Instant Pot Coq Au Vin;
- Baked Brie Appetizer;
- Browse ALL the French Recipes!!
Did you make this Lyonnaise Potatoes recipe? Leave a comment below and let me know how it turned out!
Recipe
Lyonnaise Potatoes Recipe
Ingredients
- 1 lbs. potatoes, sliced thin (about 2 large potatoes)
- ¼ cup duck fat
- 2 tsp. salt
- 2 tbsp. butter
- 1 onion sliced
- 4 garlic cloves minced
- 2 tsp. crushed red pepper
- 1-2 tbsp. fresh lemon juice
- Fresh parsley chopped
Instructions
- Preheat the oven to 425 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.
Expert Tips:
- Use Russet potatoes because they will crisp up the best.Â
- Use a mandolin to ensure the potatoes are sliced thin enough.
- The duck fat can be substituted with butter, cooking oil (not as good flavor), bacon fat, etc.
- Be careful not to overcook the potatoes while par boiling. They should only be cooked for 1-2 minutes.Â
- 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.Â
Jo says
I'm a potato addict and love all things potatoes. This dish is new to me and I love how delicious it looks and sounds. Those caramelized onions on top makes it all interesting. Can't wait to try it
Danielle says
Potatoes are just the best!!
Cheese Curd In Paradise says
This is one of my very favorite ways to prepare potatoes. It is so yummy, and a side dish that goes with almost anything! I can't wait to make this!
Danielle says
Thanks Ashley!