Crispy Pommes Lyonnaise with Caramelized Onions Tips, FAQ & printable recipe

Tips for success

To achieve the crispiest potatoes, make sure the skillet is hot before adding the clarified butter. The butter should shimmer but not smoke. If the potatoes start to stick, they may not be ready to flip—wait another minute until they release easily.

Using a metal spatula helps to loosen them without breaking the crust. Also, resist the urge to stir too often; let each side develop a deep golden color before turning.

Caramelizing the onions is a lesson in patience. Keep the heat low and stir only occasionally to allow even browning. If they begin to stick, add a splash of water or a little extra butter.

The onions are ready when they are deeply browned, soft, and almost paste-like. This process cannot be rushed—the natural sugars need time to develop that complex, sweet flavor that pairs so well with the potatoes.

Variations

• Herb-Infused: Add a sprig of fresh thyme or rosemary to the clarified butter while sautéing the potatoes. The herbs will infuse the oil with aromatic flavor. Remove the sprigs before serving, and finish with extra chopped parsley for a fragrant twist.
• Garlic Lover's: Add 2 minced garlic cloves to the skillet during the last minute of sautéing the potatoes. Stir constantly to avoid burning. The garlic will become fragrant and golden, adding a savory depth that complements the sweet onions.
• Cheesy Gratin: After folding in the onions, sprinkle 1/2 cup (60 g) of grated Gruyère cheese over the potatoes. Cover the skillet for 2 minutes to melt the cheese, then serve. The cheese adds a nutty, creamy element that makes this a heartier side or even a main.
• Spicy Kick: For a touch of heat, add a pinch of red pepper flakes or a finely chopped fresh chili to the onions while they caramelize. The subtle spice balances the sweetness and adds a modern twist to this classic.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven to restore crispness.

Freezer

Freezing is not recommended as the potatoes become mushy upon thawing. Enjoy fresh for best texture.

Reheat

Reheat leftovers in a single layer on a baking sheet at 375°F (190°C) for 5-7 minutes until hot and edges crisp.

Leftover pommes lyonnaise can be stored in an airtight container in the refrigerator for up to 3 days. The potatoes will lose some crispness, but the flavor remains excellent. To reheat, spread them in a single layer on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes until heated through and edges crisp again. Avoid microwaving, which makes them soggy.

You can parboil the potatoes and caramelize the onions up to a day in advance. Store the potatoes in a bowl of cold water in the refrigerator, and keep the onions in a covered container. When ready to serve, slice the potatoes, pat them dry, and proceed with the sautéing step. This makes the final cooking quick and easy, perfect for entertaining.

Serving ideas

Pommes Lyonnaise is a versatile side that shines alongside roasted or grilled meats. Serve it with a juicy steak, roast chicken, or pan-seared pork chops. It also pairs beautifully with a simple green salad dressed in vinaigrette to cut through the richness.

For a vegetarian dinner, serve it as the main event with a poached egg on top—though note that the egg should be cooked until the whites are set and the yolk is cooked to your preference for safety.

For a true bistro experience, present the potatoes in a rustic cast-iron skillet or a warm serving platter. Garnish with extra parsley and a final pinch of fleur de sel just before bringing to the table.

The dish is best enjoyed immediately, while the potatoes are still crispy and the onions are warm and fragrant. Pair with a glass of light red wine, such as a Beaujolais or Pinot Noir, to complete the meal.

Frequently asked questions

Recipe card

Crispy Pommes Lyonnaise with Caramelized Onions

Prep 15 minCook 42 minTotal 57 minServes 4

Ingredients

• 1 1/2 lb waxy Yukon Gold potatoes (about 700 g)
• 2 tbsp unsalted butter (30 g)
• 2 yellow onions, thinly sliced
• 3 1/2 tbsp clarified butter (50 g)
• 2 tbsp fresh flat-leaf parsley, chopped
• fleur de sel, for finishing, to taste

Instructions

1. Scrub the potatoes but leave the skins on. Place them in a large pot and cover with cold water by 1 inch. Bring to a boil, then reduce to a simmer and cook for 12 minutes, until a knife pierces with slight resistance. Drain and let cool just enough to handle. Peel the potatoes and slice into 1/4-inch (6 mm) coins.
2. In a wide skillet, melt the 2 tbsp butter over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for 20 minutes, until they are deeply golden and jammy. Reduce heat if they start to brown too quickly. Transfer the onions to a plate and set aside.
3. Wipe the skillet clean and heat the clarified butter over medium-high heat until shimmering. Add the potato coins in a single layer (work in batches if needed) and cook for 5 minutes per side, until both flat faces are golden brown and crispy. Adjust heat to maintain a steady sizzle without burning.
4. Return the caramelized onions to the skillet with the potatoes. Gently fold everything together, allowing the onions to warm through and coat the potatoes. Season lightly with fleur de sel if desired, keeping in mind the onions may already add saltiness.
5. Remove the skillet from heat and toss with the chopped parsley. Transfer to a serving platter or individual plates. Finish with a final sprinkle of fleur de sel just before serving. Serve hot and enjoy the contrast of crispy potatoes and sweet onions.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

5 g

Carbohydrates

45 g

Fat

14 g

Automatic estimate from the ingredient list, not laboratory-verified.