Lyonnaise Potatoes Recipe
Crispy potatoes are oven-roasted with crunchy caramelized onions, rosemary, and thyme in this delicious roasted Lyonnaise Potatoes Recipe. An easy side dish anytime you are craving potatoes.
This classic recipe of Lyonnaise potatoes is named after the city of Lyon in France. An amazing side dish to any protein, these beautifully crisp and flavorful potatoes need very few ingredients and for this recipe are roasted in the oven.
Traditional Lyonnaise potatoes are made in a skillet by first par-boiling the potatoes, then frying the potatoes and onions in butter.
By roasting the potatoes we eliminate the need to stand over the skillet and have a mostly hands-off cooking experience, which is perfect when you are trying to get dinner on the table quickly.
I’ve topped mine with feta cheese because feta, potatoes, and crispy onions are a match made in heaven! I do hope you’ll like them if you try them.
Ingredients in Crispy Roasted Lyonnaise Potatoes
- 3 Russet potatoes, sliced 1/4 inch thick
- 1 large yellow onion, thinly sliced
- 1.5 tablespoons olive oil
- 1 teaspoon fresh thyme
- 1 teaspoon rosemary, minced
- salt
- pepper
- feta cheese (optional)
- parsley (for garnish)
How to Make Lyonnaise Potatoes
Preheat the oven to 425° F. Layer a baking sheet with parchment paper and place the potatoes in a single row on the parchment paper. Drizzle with olive oil, then toss to coat the potatoes on the baking sheet so they are evenly coated with oil.
Top with salt, pepper, minced thyme and minced rosemary.
Roast in the oven for 15 minutes, then flip the potatoes. Add the onions to the pan at this time and cook for another 10 – 15 minutes until the onions are caramelized and the potatoes are crisp on the edges, but perfectly cooked on the inside.
Top with fresh parsley and feta cheese.
Crispy Roasted Lyonnaise Potatoes
Ingredients
- 3 Russet potatoes sliced 1/4 inch thick
- 1 large yellow onion thinly sliced
- 1.5 tablespoons olive oil
- 1 teaspoon fresh thyme
- 1 teaspoon rosemary minced
- salt
- pepper
- feta cheese optional
- parsley for garnish
Instructions
- Preheat the oven to 425° F. Layer a baking sheet with parchment paper and place the potatoes in a single row on the parchment paper. Drizzle with olive oil, then toss to coat the potatoes on the baking sheet so they are evenly coated with oil.
- Top with salt, pepper, minced thyme and minced rosemary.
- Roast in the oven for 15 minutes, then flip the potatoes. Add the onions to the pan at this time and cook for another 10 - 15 minutes until the onions are caramelized and the potatoes are crisp on the edges, but perfectly cooked on the inside.
- Top with fresh parsley and feta cheese.
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