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connie's lyonnaise potatoes

(3 ratings)
cottman avatar
Blue Ribbon Recipe by
Connie Ottman
@cottman
Orlando, FL

Crispy, buttery, and yummy, these simple skillet potatoes are a staple in my home. I remember my mom making them when I was a child. I don't know where the recipe originated. It's a great recipe for when the oven is holding a roast and you need to make the potatoes on the stove. A great alternative to mashed potatoes.

Blue Ribbon Recipe

If you're looking for a different side dish for the holidays or a roast meal, try these Lyonnaise potatoes. Traditionally, they're parboiled, then fried with butter and onions. While this recipe isn't boiled first, the potatoes still become soft inside and crisp around the edges. The sliced onions caramelize while cooking. Similar to cottage fried potatoes, these are a quick and easy side dish for any occasion.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For connie's lyonnaise potatoes

  • 4 md
    potatoes, peeled
  • 1 lg
    onion, peeled
  • 1/4 c
    vegetable oil
  • 2 Tbsp
    butter
  • 1/2 tsp
    salt
  • 1 dash
    black pepper
  • 1/4 tsp
    tarragon
  • 1/4 tsp
    chopped parsley

How To Make connie's lyonnaise potatoes

Test Kitchen Tips
We used Russet potatoes, but Yukon Gold potatoes would also work.
  • Peel and thinly slice potatoes.
    1
    Peel and thinly slice potatoes.
  • Peel and thinly slice onion.
    2
    Peel and thinly slice onion.
  • Add oil and butter to a skillet.
    3
    In a large, hot skillet, add oil and butter.
  • Add potatoes and saute.
    4
    Immediately add potatoes to the skillet. Saute potatoes, turning often, until brown and tender. This step takes about 15 minutes.
  • Add onions and saute.
    5
    Add onion to skillet.
  • Season and continue to cook the potatoes.
    6
    Toss potatoes and onions with salt, pepper, tarragon, and parsley. Saute the mixture for 5 more minutes.
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