Description
This Ruth’s Chris Lyonnaise Potatoes Recipe is the perfect side dish for any meal! Thinly sliced Yukon Gold potatoes are pan-fried to golden perfection, then tossed with caramelized onions, garlic, fresh herbs, and Parmesan cheese. Rich, buttery, and full of flavor, this dish is a restaurant-quality classic you can easily make at home.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
- Salt and ground white pepper to taste
- 2 tablespoons minced garlic
- 4 onions, cut into julienne strips
- 1 stick unsalted butter
- 1 tablespoon freshly chopped parsley
- 1 teaspoon fresh thyme leaves
- ½ cup grated Parmesan cheese
Instructions
- Prepare the Potatoes: Peel and slice the Yukon Gold potatoes into thin rounds (about ¼-inch thick). Rinse them under cold water, then pat dry with a clean towel.
- Caramelize the Onions: In a large skillet, heat the olive oil over medium heat. Add the julienned onions and cook for 15-20 minutes, stirring occasionally, until golden and caramelized. Remove from the skillet and set aside.
- Sauté the Potatoes: In the same skillet, melt half the butter over medium heat. Add the potato slices in a single layer and cook for 4-5 minutes per side until golden brown. Work in batches if necessary. Season with salt and white pepper.
- Combine Everything: Return the caramelized onions to the pan with the potatoes. Add the minced garlic, fresh thyme, and remaining butter. Stir gently to coat everything in the butter and distribute the flavors.
- Add the Parmesan & Herbs: Sprinkle the grated Parmesan cheese over the potatoes and cook for an additional 2 minutes, allowing the cheese to melt. Garnish with fresh parsley.
- Serve Hot: Transfer to a serving dish and enjoy while warm!
Notes
- Use the Right Potatoes: Yukon Golds work best for their buttery texture and ability to hold their shape.
- Don’t Skip the Caramelized Onions: They add a depth of sweetness that balances the richness of the butter.
- Cooking in Batches: Avoid overcrowding the pan to ensure crispy, evenly cooked potatoes.
- Make-Ahead Option: You can caramelize the onions and partially cook the potatoes ahead of time, then finish everything before serving.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for the best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: French-American