Julia Child Potatoes Lyonnaise Recipe

Julia Child Potatoes Lyonnaise combines crispy pan-fried potatoes with deeply caramelized onions – classic French potatoes with onions. “Lyonnaise” in French cooking means prepared with onions, named after Lyon where onions are celebrated. Julia’s Pommes de Terre Sautées from Mastering the Art of French Cooking, Vol. 1 (pages 526-528) provides the perfect crispy potato base. To make it “Lyonnaise,” I add deeply caramelized onions – the classic French preparation that gives this dish its name.

This is bistro food at its finest. Crispy edges, creamy centers, sweet caramelized onions threaded throughout. I make these alongside a good steak and wonder why I ever order them in restaurants.

What is Potatoes Lyonnaise? Sautéed potatoes combined with caramelized onions. Named after Lyon, France, where onion dishes are a specialty. The potatoes should be golden and crispy on the edges, creamy inside.

Jump to Recipe

Why You’ll Love This Recipe

• Crispy and creamy: Golden crust on the outside, soft potato on the inside. That contrast is everything.
• Sweet caramelized onions: Cooked slowly until deeply golden and sweet, they meld perfectly with the potatoes.
• Classic French bistro dish: The kind of thing you’d order in Paris with a steak frites.
• Simple ingredients done right: Potatoes, onions, butter, parsley. Technique makes it special.
• Perfect steak companion: This is what belongs next to a ribeye or roast chicken.

Julia Child Potatoes Lyonnaise Ingredients

Potato technique from Mastering the Art of French Cooking, Vol. 1, Pages 526-528. Serves 4-6.

For the Potatoes:

• 2 lbs boiling potatoes (5-6 cups when cut)
• 3-4 Tb clarified butter (or 2 Tb butter + 1 Tb oil)
• ¼ tsp salt

For the Onions:

• 2 large yellow onions, thinly sliced
• 3 Tb butter
• Pinch of salt

For Finishing:

• 2-3 Tb softened butter
• 2-3 Tb minced fresh parsley (or chives, tarragon, or mixed herbs)
• Freshly ground pepper

Why clarified butter? It can withstand higher heat without burning. If you don’t have clarified butter, use a mix of regular butter and oil.

How To Make Julia Child Potatoes Lyonnaise

1. Prepare the Potatoes: Peel potatoes and cut into elongated olive shapes, about 2-2½ inches long and 1-1¼ inches at their widest. (Alternatively, slice ¼-inch thick.) Do NOT wash after cutting – simply pat thoroughly dry with towels. Wet potatoes won’t crisp.
2. Caramelize the Onions: In a separate skillet, melt 3 tablespoons butter over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20-25 minutes until deeply golden and sweet. Set aside.
3. Sear the Potatoes: Heat clarified butter (or butter-oil mix) in a large heavy skillet over moderately high heat until very hot but not coloring. Add the potatoes in one layer. Let them sear for 2 minutes without moving. Shake the pan to roll them, sear another 2 minutes. Continue for 4-5 minutes total until pale golden all over. This searing creates a protective crust so they won’t stick.
4. Cook Until Tender: Sprinkle with salt. Lower heat, cover, and cook for about 15 minutes, shaking every 3-4 minutes to prevent sticking and ensure even browning. They’re done when a knife pierces them easily and they’re golden brown. Julia sautées raw potatoes, not parboiled – the initial searing followed by covered cooking makes them tender inside.
5. Combine with Onions: Pour off excess fat from the potatoes. Add the caramelized onions to the potato skillet. Toss gently to combine.
6. Finish and Serve: Off heat, add the softened butter and herbs. Sprinkle with pepper. Gently toss until the potatoes and onions glisten with butter and herbs. Serve immediately.

Recipe Tips

• Dry the potatoes completely. Julia emphasizes: “Do NOT wash the potatoes; simply pat them thoroughly dry in a towel.” Wet potatoes will stick and won’t crisp.
• Cut smoothly for even rolling. The potatoes roll around in the pan for even browning. Smooth cuts help them move freely.
• Sear before covering. That initial 4-5 minutes of high-heat searing creates a protective crust so potatoes won’t stick.
• Cook onions low and slow. True caramelization takes 20-25 minutes. Rushing at high heat just burns them.
• Use a heavy skillet. Cast iron or heavy stainless steel holds heat evenly for proper browning.
• Shake, don’t stir. Shaking the pan rolls the potatoes without breaking them. A spatula tears them up.

Recipe Variations

With Bacon: Cook 4 strips of bacon until crispy. Remove and crumble. Use the bacon fat to cook the onions for extra flavor. Add crumbled bacon at the end.

With Vinegar: Add a splash (1-2 Tb) of red wine vinegar at the very end for brightness. This cuts through the richness beautifully.

Potatoes Parisiennes: Use a melon baller to cut potatoes into small balls before sautéing. Julia’s variation from the same chapter.

Potatoes Sautées en Dés: Cut potatoes into ¼-inch dice for a different texture. Same technique.

What To Serve With Julia Child Potatoes Lyonnaise

Classic pairings for these French potatoes with onions:

• Steak – ribeye, strip, or filet. The classic companion.
• Roast chicken – simple and perfect.
• Pork chops – especially with a pan sauce.
• Roast lamb – traditional French pairing.
• Eggs – yes, these are breakfast-worthy.

Make-Ahead Tips

Julia’s holding method:

“If not to be used immediately, set cover askew to allow for air circulation, and place skillet over very low heat. The potatoes can be kept thus for about half an hour.”

For modern cooks: Keep covered loosely on a warming burner at the lowest setting. Reheat in a hot skillet just before serving.

How To Store

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended. Sautéed potatoes lose their crisp texture after freezing.

Reheat: Spread in a single layer in a hot skillet with a bit of butter. Cook until heated through and crispy again.

Nutrition Facts

Per serving (serves 6):

• Calories: 265 kcal
• Protein: 4g
• Total Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 32g
• Fiber: 3g
• Sugar: 4g
• Sodium: 290mg
• Cholesterol: 35mg

FAQs

Source: Mastering the Art of French Cooking, Vol. 1 by Julia Child, Pages 526-528 (Pommes de Terre Sautées technique) with traditional Lyonnaise onion preparation

– Claire