Lyonnaise Potatoes Recipe

Potatoes: The main ingredient, providing a starchy base that becomes tender and golden brown when cooked.

Onion: Adds sweetness and depth of flavor, becoming soft and golden when sautéed.

Butter: Used for its rich flavor and to help achieve a golden brown finish on the potatoes.

Olive oil: Combines with butter to prevent burning and adds a subtle, fruity flavor.

Parsley: Optional, but adds a fresh, herbal note and a pop of color to the finished dish.

When cooking the onions in the skillet, make sure to keep the heat at a medium level to avoid burning them. Stir frequently to ensure even cooking and to achieve that perfect golden color. This step is crucial as the caramelized onions add a depth of flavor to the Lyonnaise potatoes.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and a different nutritional profile, adding a unique twist to the dish.

• potatoes - Substitute with turnips: Turnips provide a similar texture but with a slightly peppery taste, making the dish more interesting.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, which can add a subtle complexity to the dish.

• onion - Substitute with leeks: Leeks offer a more delicate and slightly sweet flavor, which can complement the potatoes nicely.

• butter - Substitute with ghee: Ghee has a higher smoke point and a richer, nuttier flavor, making it a great alternative for sautéing.

• butter - Substitute with coconut oil: Coconut oil provides a different flavor profile and is a good option for those looking for a dairy-free alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and neutral, which can be a good alternative for those who prefer a less pronounced oil flavor.

• fresh parsley - Substitute with cilantro: Cilantro offers a fresh and slightly citrusy flavor, adding a different dimension to the dish.

• fresh parsley - Substitute with chives: Chives provide a mild onion-like flavor, which can enhance the overall taste of the dish.

• Allow the potatoes to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Transfer the cooled Lyonnaise potatoes to an airtight container. If you have a lot, consider using multiple containers to avoid overcrowding.
• Store the container in the refrigerator. The potatoes will keep well for up to 3-4 days.
• For freezing, place the cooled potatoes on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the potatoes to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Spread the frozen potatoes on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• Alternatively, you can reheat in a skillet over medium heat. Add a bit of olive oil or butter to prevent sticking and cook until warmed and crispy.
• Avoid microwaving as it can make the potatoes mushy.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover Lyonnaise potatoes evenly on a baking sheet. Cover with aluminum foil to prevent them from drying out. Bake for 15-20 minutes, or until they are heated through and crispy on the edges.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil or butter. Add the leftover potatoes and onions to the skillet. Stir occasionally to ensure even heating. Cook for about 10 minutes, or until they are hot and slightly crispy.

• Microwave Method: Place the potatoes in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high for 2-3 minutes, stirring halfway through. Check if they are heated through; if not, continue microwaving in 1-minute increments.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the Lyonnaise potatoes in the air fryer basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help retain their crispiness.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Spread the potatoes on a toaster oven tray. Cover with foil to keep them moist. Heat for 10-15 minutes, or until they are warmed through and slightly crispy on the edges.

• Oven: Used to bake the potatoes until they are tender and golden brown.

• Large oven-safe skillet: Essential for cooking the onions and potatoes on the stovetop and then transferring them to the oven.

• Spatula: Useful for stirring the onions and potatoes to ensure even cooking.

• Knife: Needed for peeling and thinly slicing the potatoes and onion.

• Cutting board: Provides a safe surface for slicing the potatoes and onion.

• Measuring spoons: Used to measure the butter, olive oil, and optional fresh parsley accurately.

• Mixing bowl: Optional, but can be used to toss the potatoes with salt and pepper before adding them to the skillet.

• Oven mitts: Important for safely handling the hot skillet when transferring it to and from the oven.

Preheat the oven: Preheat the oven while you prepare the ingredients to save time.

Use a mandoline: Slice potatoes and onions quickly and uniformly with a mandoline.

Cook in batches: If your skillet is small, cook potatoes and onions in batches to ensure even cooking.

Microwave potatoes: Partially cook potatoes in the microwave for a few minutes before adding them to the skillet.

Prep in advance: Slice potatoes and onions the night before and store them in water in the fridge.