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Potatoes Lyonnaise

Serve these crispy potatoes alongside our Roasted Ham with Creole Glaze (see related recipe at left).


  • 4 Tbs. (1/2 stick) unsalted butter
  • 2 yellow onions, sliced 1/4 inch thick
  • Salt and freshly ground pepper, to taste
  • 1 Tbs. olive oil
  • 2 lb. baby Yukon Gold potatoes, boiled until just tender and sliced 3/8
      inch thick
  • 2 Tbs. finely chopped fresh flat-leaf parsley


In a large electric skillet or fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the onions, salt and pepper and cook until tender and lightly caramelized, 10 to 12 minutes. Transfer to a small bowl.

Wipe out the pan with a damp paper towel. Melt the remaining 2 Tbs. butter with the olive oil over medium-high heat. Add the potatoes and cook, stirring occasionally and being careful not to break up the slices too much, until crisp and golden brown, 8 to 10 minutes.

Add the onions and parsley to the pan and stir to combine. Transfer to a warmed serving bowl and serve immediately. Serves 6 to 8.
Williams-Sonoma Kitchen.