Pan Fried Potatoes and Onions-Lyonnaise Potatoes


  • Melt butter in a large skillet on medium heat. Carefully add the potatoes in a single layer to the skillet. Salt and pepper the potatoes.
  • Brown the potatoes by turning and rotating their positioning in the skillet with a pair of tongs, until all the slabs are nicely browned. This will take 15 to 20 minutes depending on the heat of your stove.
  • Set your stove heat to low and add the sliced onions, salt them slightly, and stir into the potatoes. Cover the skillet and every 2 minutes, uncover and stir. After about 10 minutes the onions should be softened and starting to brown.
  • Stir in the minced garlic and cook for an additional 2 minutes. Serve hot garnished with chopped parsley.


  1. If you have too many potatoes for a single layer in your skillet, rotate the potatoes using tongs until all are browned.
  2. Keep the temperature of your skillet no more than 350° F to prevent the butter from burning. Use a laser thermometer to monitor this if you have one.
  3. This recipe is adapted from Cook’s Country and Emeril Lagasse.


Calories: 251kcal