Ruth’s Chris Lyonnaise Potatoes are a true steakhouse treasure—crispy on the outside, tender within, and enriched with golden caramelized onions and fresh parsley. This elegant side dish strikes the perfect balance between rustic comfort and refined flavor, making it an ideal accompaniment to filet mignon, roast chicken, or any special dinner. Each bite offers buttery richness and irresistible crispness, reminiscent of the iconic preparations served in classic steakhouses.
The key to exceptional Lyonnaise potatoes is technique. Parboiling ensures the potatoes cook evenly, while pan-frying them in butter and oil creates deep, golden edges that hold their shape. The caramelized onions add sweetness and warmth, melding beautifully with the seasoned potatoes as everything is gently tossed together. A splash of white wine or sherry adds an optional layer of brightness and depth that elevates the dish even further.
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This recipe may be simple, but its results are nothing short of indulgent. Served hot from the skillet with fresh parsley scattered over top, these potatoes offer both visual appeal and unforgettable flavor. Whether you pair them with a rich steakhouse entrée or enjoy them as a standout side on their own, they deliver restaurant-level excellence with comforting familiarity.
Servings and Timing
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 2 lbs russet or Yukon gold potatoes, peeled and sliced 1/4-inch thick
- 1 large onion, thinly sliced
- 4 tbsp butter
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1–2 tbsp fresh parsley, chopped
- Optional: 1 tsp minced garlic
- Optional: Splash of white wine or sherry for deglazing
Instructions:
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