Name: Lyonnaise Potatoes Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 lbs. potatoes, sliced thin ((about 2 large potatoes)); 1/4 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)

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These French Style 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 Lyonnaise potatoes recipe is a great flavor packed way to kick up your potato game!

plate of crispy potatoes and onions on a plate with lemon

This recipe was originally published in April 2018. It has been updated for content.

These French style potatoes are coated in a mixture of caramelized onions, fresh chopped garlic, crushed chili pepper and lemon for an amazing boost of fresh flavor.

Crispy on the outside, tender on the inside, these classic lyonnaise potatoes are cooked in duck fat and so delicious. Because, well, duck fat.

Lyonnaise potatoes are a classic French side dish typically pan fried until crispy. If you've ever been to a French restaurant and gotten a potato side, it was likely these lyonnaise potatoes.

Jump to:

Cooking Method
Difference Between Lyonnaise Potatoes and Dauphinoise Potatoes
Why This Recipe Works
Step By Step Instructions
Expert Tips
Serving Options
All the Favorite Potato Recipes
More Classic French Dishes
Recipe
💬 Comments

Cooking Method

The traditional method is in a skillet on the stove. They are par boiled then sauteed in butter in 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.

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Difference Between Lyonnaise Potatoes and Dauphinoise Potatoes

Lyonnaise potatoes are typically sautéed in butter and garlic, while Dauphinoise potatoes are typically cooked in cream.

Why This Recipe Works

The use of duck fat adds an amazing deep richness to the potatoes. Plus it helps them to crisp up nicely.
Crisping them in the oven is much neater than frying them on the stove top. Plus, it's more hands off.

Step By Step Instructions

Preheat the oven to 425 degrees. We want our potatoes sliced thin, so I recommend using a mandolin to slice them about ¼-1/8" thick.

Then we parboil the potatoes to remove some of the extra starchiness. Parboiling makes it easier to get the nice crisp potato we are after.

Bring the water to a boil and add the potatoes. Cook for 1-2 minutes (depending on thickness of the potatoes) and drain thoroughly.

sliced potatoes in a saucepan with water

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 and add the onions.

sliced onions in a saucepan with wooden spoon

Cook the onions for about 5-10 minutes, stirring periodically, until they are softened and golden brown.

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.

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 sprinkle them with crushed red pepper and a drizzle of fresh lemon juice while still hot.

cirspy potatoes and onions on baking sheet

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.

crispy potatoes and onions on plate with fork

Serving Options

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.

All the Favorite Potato Recipes

More Classic French Dishes

Did you make this Lyonnaise Potatoes recipe? Leave a comment below and let me know how it turned out!

Recipe

Lyonnaise Potatoes Recipe

Thinly sliced potatoes baked in duck fat until crispy, then mixed with caramelized onions, crushed red peppers and fresh lemon juice.

5 from 18 votes

Print Rate

Course: Side Dish

Cuisine: French

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 220kcal

Author: Danielle Wolter

Ingredients

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.
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.