Lyonnaise potatoes – in French pommes de terre sautées à la lyonnaise – are potatoes, boiled and then sliced and shallow-fried, served together with fried onions.

Lyonnaise potatoes are a French style side dish consisting of thinly sliced potatoes that are parboiled then cooked in butter until tender and crisp and mixed with lightly fried onions and seasonings.

In French cuisine, Lyonnaise potatoes is a popular recipe used for preparing pan-fried potatoes. Classic versions of the recipe call for onions, parsley, and garlic for flavoring. Like many other potato dishes, the product is also heavy in butter or cream. Butter and oil are traditionally used to prepare Lyonnaise potatoes.

Lyonnaise potatoes originated in Lyon, France, and are essentially pan-fried potatoes. Of course, there is a bit more to it than that as the sliced potatoes are roasted with caramelized onions, garlic, herbs, butter, and sometimes vinegar and cheese. They are a delicious very easy-to-make side dish that will compliment any main entrée.

Basically, Lyonnaise potatoes are a combination of fried potatoes and onions caramelized in butter, often topped with aromatic herbs and spices. The recipe was created to capitalize on the local ingredients available in the area – potatoes were abundant in the region and onions were a staple in the local cuisine.