Name: Lyonnaise Mushroom Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: French
Ingredients: 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced; 1 lb mixed mushrooms (cremini, oyster, or button), sliced; 2 large yellow onions, thinly sliced; 4 garlic cloves, minced; 4 tbsp unsalted butter, divided; 3 tbsp olive oil; 1 tsp fresh thyme leaves; 2 tbsp fresh parsley, chopped; Salt and freshly ground black pepper; Optional: pinch of red pepper flakes

Classic French Lyonnaise Potatoes elevated with golden sautéed mushrooms, caramelized onions, and fragrant garlic.

Thinly sliced potatoes are pan-fried until crispy on the edges and tender inside, then tossed with earthy mushrooms and fresh herbs for a rustic, flavorful side dish that pairs beautifully with steak, chicken, or eggs.

Why You’ll Love This Recipe

These Lyonnaise Mushroom Potatoes combine the best of French bistro cooking with hearty farm flavors. The potatoes develop beautiful crispy edges while staying creamy inside, and the mushrooms add wonderful umami depth.

It’s a simple one-pan wonder that feels both comforting and elegant. The aroma of garlic, onions, and herbs will fill your kitchen, making it perfect for Sunday brunch, weeknight dinners, or special occasions. Once you try this version, plain potatoes will never be the same.

Yield: 6 servings

Lyonnaise Mushroom Potatoes

Crispy Lyonnaise potatoes with caramelized onions and golden sautéed mushrooms — a French classic elevated.

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time 5 minutes

Total Time 55 minutes

Ingredients

2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
1 lb mixed mushrooms (cremini, oyster, or button), sliced
2 large yellow onions, thinly sliced
4 garlic cloves, minced
4 tbsp unsalted butter, divided
3 tbsp olive oil
1 tsp fresh thyme leaves
2 tbsp fresh parsley, chopped
Salt and freshly ground black pepper
Optional: pinch of red pepper flakes

Instructions

Prep the ingredients: Peel and thinly slice the potatoes (about ⅛-inch thick). Slice onions and mushrooms. Keep potatoes in a bowl of cold water until ready to cook to prevent browning.
Cook the mushrooms: Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and cook until golden brown. Season with salt and pepper, then remove and set aside.
Caramelize onions: In the same skillet, add 1 tablespoon butter and the sliced onions. Cook on medium-low heat for 10–12 minutes until soft and golden. Add minced garlic and thyme in the last 2 minutes. Remove and set aside with mushrooms.
Dry the potatoes: Drain and thoroughly pat the potato slices dry with a clean kitchen towel — this is key for crispiness.
Fry the potatoes: Heat remaining butter and olive oil in the skillet over medium heat. Add potato slices in a single layer (work in batches if necessary).
Cook first side: Let potatoes cook undisturbed for 5–6 minutes until golden and crispy on the bottom. Season with salt and pepper.
Flip and cook: Gently flip the potatoes and cook the other side until golden and tender, another 5–7 minutes. Adjust heat as needed.
Combine everything: Return the cooked mushrooms and onions to the skillet with the potatoes. Gently toss everything together over medium heat for 2–3 minutes to warm through and combine flavors.
Final seasoning: Taste and adjust salt and pepper. Sprinkle with fresh parsley and a pinch of red pepper flakes if desired.
Serve hot: Transfer to a warm serving platter and serve immediately while the potatoes are beautifully crispy.

Notes

These Lyonnaise Mushroom Potatoes pair wonderfully with steak, roasted chicken, or as a hearty brunch side with fried eggs. The key to success is patience with caramelization and proper drying of the potatoes.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 319Total Fat 16gSaturated Fat 6gUnsaturated Fat 10gCholesterol 20mgSodium 27mgCarbohydrates 41gFiber 6gSugar 5gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use starchy potatoes like Yukon Gold or Russet for the best texture.
Slice potatoes thinly and evenly for uniform cooking.
Cook in batches if needed to avoid overcrowding and ensure crispiness.
Don’t rush the onions — proper caramelization builds deep flavor.
Brown mushrooms separately first for maximum taste.
Finish with fresh parsley and a touch of butter for shine.
Use a cast iron or heavy skillet for the best browning.

Ingredients Notes

Potatoes: Yukon Gold or Russet potatoes offer creamy interior and crisp exterior when pan-fried.
Mushrooms: Cremini or a mix of wild mushrooms bring earthy, meaty texture and flavor.
Onions: Sweet yellow onions caramelize beautifully and are essential to authentic Lyonnaise style.
Garlic: Fresh garlic adds aromatic depth without overpowering the dish.
Herbs: Fresh thyme during cooking and parsley at the end provide classic French brightness.
Butter & Oil: The combination ensures rich flavor and prevents sticking while promoting crispiness.

Variations and Substitutions

Add crispy bacon or pancetta for a smoky, meaty version. Make it spicy with red pepper flakes or smoked paprika. For a lighter version, use more olive oil and less butter. Add fresh spinach or kale in the final minutes for greens.

Swap thyme for rosemary or add a splash of white wine while cooking the mushrooms. Turn it into a main dish by topping with fried eggs. Use sweet potatoes for a seasonal twist or add leeks along with the onions.

Storage Options

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a little oil or butter to restore crispiness. Not recommended for freezing as potatoes lose their texture.