lyonnaise potatoes recipe

Written BySheba G Updated On
lyonnaise potatoes recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best lyonnaise potatoes recipe

This recipe is one of my go-to’s for any time I want something hearty but still light—whether it’s a weeknight dinner or a make-ahead dish for a family gathering. I’ve been making Lyonnaise potatoes for years, and they’ve never failed me. The crispy edges and tender centers, combined with the rich, garlicky flavor, make them feel special without being complicated. My kids love them, too—especially when they’re served with a simple green salad or a fresh grilled chicken. They’re so satisfying that they stretch a little extra protein, like a baked chicken breast or a steak, and they’re great for meal prep because they keep well in the fridge for a few days. Plus, they’re surprisingly healthy for how indulgent they taste. The potatoes are packed with fiber and vitamins, and the olive oil keeps the good fats in check. It’s a dish that feels indulgent but actually supports what your body needs. You can’t go wrong with this one.
Classic Lyonnaise Potatoes

Classic Lyonnaise Potatoes

4.8 from 785 votes

Crispy potatoes baked with a rich tomato-garlic sauce, perfect for a comforting weeknight meal. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Potatoes
  • 8 medium russet potatoes, peeled and cut into 1-inch chunks
  • 2 tbsp olive oil
  • 1 tsp salt
For the Sauce
  • 1 cup canned crushed tomatoes
  • 2 cloves garlic, minced
  • 1 tbsp butter
  • 1 tbsp fresh parsley, chopped

👨‍🍳Directions

  1. 1
    Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. 2
    Toss potato chunks with olive oil and salt in a bowl. Spread evenly on the baking sheet.
  3. 3
    Bake for 20 minutes, flipping halfway, until golden and tender.
  4. 4
    While potatoes cook, melt butter in a pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  5. 5
    Stir in crushed tomatoes and simmer for 5 minutes. Finish with chopped parsley.
  6. 6
    Spoon sauce over baked potatoes just before serving.

🔧Equipment

  • Mixing bowl
  • Baking sheet
  • Oven
  • Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18💛Saturated Fat: 6❤️Cholesterol: 35🧂Sodium: 650🌾Total Carbs: 48🥦Dietary Fiber: 4🍬Sugars: 6🥩Protein: 12

📝Notes

Tips: For extra crispiness, broil potatoes for 2–3 minutes at the end. Adjust salt to taste.

Watch Video Of How Classic Lyonnaise Potatoes Works

This Lyonnaise potatoes recipe is always a crowd-pleaser because it’s simple enough to make ahead and still taste delicious when served. They’re perfect for family gatherings because the crispy edges and rich garlic flavor make them feel special without needing elaborate preparation. Plus, they’re forgiving—great for beginners or anyone who wants a foolproof side dish that never disappoints.

❓ Frequently Asked Questions About Lyonnaise Potatoes

How do I know when the potatoes are tender enough for frying?

Boil the potatoes until they’re fork-tender (about 12–15 minutes) and drain well. They should collapse slightly under pressure when pierced with a fork. If they’re still firm, cook them a few more minutes before frying.

Can I use pre-cut baby potatoes instead of whole ones?

Yes, you can! Baby potatoes work perfectly—just halve or quarter them for even cooking. Just ensure they’re cut evenly so they fry at the same rate.

What if I don’t have a deep fryer? How can I make them crispy?

Use a large skillet or Dutch oven with enough oil to submerge the potatoes halfway. Heat the oil to 350°F (175°C) and fry in batches for 3–4 minutes per side until golden and crispy. Don’t overcrowd the pan to maintain that crispy texture.

Should I season the potatoes before or after frying?

Season lightly after frying—just sprinkle with salt and pepper while they’re still hot. This lets the oil absorb the salt evenly, and you won’t burn the seasoning before they’re done.

Can I make this ahead of time and reheat them?

Yes! Store cooked potatoes in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet over medium heat until crispy again, or air-fry at 375°F (190°C) for 5–7 minutes.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts