Ruth’s Chris–style Lyonnaise potatoes are the definition of classic steakhouse comfort. Crispy on the outside, tender on the inside, and finished with sweet caramelized onions and butter, this dish proves that simple ingredients can create unforgettable flavor.
These potatoes are all about technique. Parboiling ensures a fluffy interior, while pan-frying in butter and olive oil builds that signature golden crust. Letting the potatoes sit undisturbed in the skillet is the secret to achieving the deep, rich browning found in high-end steakhouses.
The onions slowly caramelize alongside the potatoes, adding sweetness that balances the savory richness of butter and garlic. Finished with a sprinkle of fresh parsley, this dish feels indulgent without being complicated.
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Perfect alongside steak, chicken, or even eggs, these Lyonnaise potatoes are a timeless side that never goes out of style. Once you master them, they are guaranteed to become a regular at your table.
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
- 2½ lbs Yukon Gold or red potatoes, peeled and cut into ¾-inch cubes
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- 2 tablespoons fresh parsley, finely chopped
Instructions:
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