Italian: Lyonnaise Potatoes

A plate of Italian Lyonnaise Potatoes.


  • 2lb. yukon gold potatoes, peeled and sliced into 1/4" thick rounds
  • 3 tbsp. butter
  • 3 tbsp. olive oil
  • 2 small onions, thinly sliced
  • 1/4 cup fresh parsley chopped
  • Kosher salt


Cover potatoes with 2" cold water. Bring to a boil and let simmer until crisp tender, about 4 minutes. Drain completely

 Heat 1 tablespoon butter and 1 tablespoon oil in a large nonstick skillet until shimmering, add 1/2 potatoes and 1/2 onion. Let cook until potatoes are starting to crisp and the onions are golden, about 5 minutes. Add the rest of the butter, oil, potatoes, and onions and continue to cook, mixing until all onions are softened and browned, about 15 minutes.

Remove from heat and stir in chopped fresh parsley. Season with salt and pepper  before serving.

Serves 4 people. Prep time 10 minutes. Total time 45 minutes.

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