Lyonnaise Potatoes

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

The classic potato side dish in New Orleans–style steak houses, this is a simple combination of potatoes and onions.


  • 3 lb. white potatoes, peeled
  • 1 stick (8 Tbsp.) butter


  1. Boil the potatoes for about 10 minutes, or until a kitchen fork jabbed into the biggest potato slips out when you lift the potato out of the water. Rinse the potatoes in cool water to stop further cooking. Slice the potatoes first from end to end, then into half-disks about ½ inch thick.
  2. Melt 4