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Lyonnaise potatoes, simplified

Dave the Cook

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Inspired by the scene in Midnight Run (the last five seconds are NSFW). Perhaps you didn't think a French potato dish was funny. Charles Grodin will prove you wrong.


1 large onion, thinly sliced

1 T butter

2 # Yukon gold potatoes, peeled and sliced into 1/3” slices

2 T oil 

Kosher salt

1 T minced parsley


In a large saucepan, melt the butter over medium high heat. Heat until butter stops foaming and then add the onions. Sprinkle with salt and cook, stirring often, until browned but still slightly firm.

Heat oven to 400°F. Toss potatoes in a bowl. Pour oil over and toss to coat. Sprinkle salt over and toss again.


Pour potatoes onto a rimmed baking sheet large enough to contain them in a single layer. Roast for about 15 minutes, or until potatoes release easily from pan. If they don’t move easily, don’t force them. Cook another 5 minutes or so until they move. Flip potatoes and return them to the oven to roast an additional 20-25 minutes, or until potatoes release easily. Remove from the oven and turn oven off if proceeding immediately.


If you’ve waited a while, heat the oven to 250°F.


Sprinkle the onions over the potatoes and return to the oven to warm through, about 5 minutes. Dish it up and sprinkle the parsley over (this is a classic garnish).

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Dave Scantland
Executive director
eG Ethics signatory

Eat more chicken skin.

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