Golden, Crispy, and Perfectly Elegant Comfort Food
If you’ve ever dined at Ruth’s Chris Steak House, you probably know that their side dishes are just as memorable as the steaks — and Lyonnaise Potatoes are no exception. These buttery, golden-brown potatoes are layered with sweet caramelized onions and kissed with just a touch of fresh parsley. Crisp on the outside, tender on the inside, and bursting with simple, classic flavor — they’re the ultimate upgrade to your next dinner.
What I love about this recipe is how it transforms a handful of humble ingredients — potatoes, onions, butter — into something restaurant-worthy. It’s a perfect side dish for steak, roast chicken, or even as a centerpiece in a vegetarian meal. My family always asks for seconds, and yes — even picky eaters go for these.
Why You’ll Love This Recipe
This copycat Ruth’s Chris Lyonnaise Potatoes recipe is easy enough for weeknight dinners but elegant enough for holidays and special occasions. You’ll love the crisp edges, the soft center of each slice, and the rich depth the caramelized onions bring.
Best of all, this version can be made entirely on the stovetop — no oven needed — making it fast, approachable, and doable in any kitchen
What You’ll Need
Ingredients
- 2 lbs Yukon Gold or Russet potatoes
- 2 large yellow onions, thinly sliced
- 4 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 1 tsp salt (plus more to taste)
- ½ tsp black pepper
- 2 tbsp chopped fresh parsley (optional garnish)
Pro Tips
- Use Yukon Gold potatoes – They hold their shape better than Russets and offer a creamier texture inside.
- Soak the potatoes – Soaking sliced potatoes in cold water for 30 minutes removes excess starch and helps them crisp up beautifully.
- Low and slow for onions – Caramelize the onions gently to build deep, sweet flavor. Rushing this step will lead to bitterness.
- Don’t crowd the pan – Cook potatoes in batches if needed to ensure they crisp evenly.
- Rest before serving – Let the potatoes sit a minute before plating so the layers stay intact and the texture settles.
Tools Required
- Large nonstick or cast-iron skillet
- Sharp chef’s knife
- Cutting board
- Slotted spoon or spatula
- Mixing bowl
- Paper towels
- Tongs or silicone spatula
Substitutions and Variations
- No Yukon Golds? Russets will work, but slice a bit thicker to avoid breaking.
- Add garlic: Sauté 1–2 cloves of minced garlic during the last few minutes of caramelizing onions for extra aroma.
- Add cheese: Sprinkle grated Gruyère or Parmesan over the top at the end for a French bistro spin.
- Herb twist: Swap parsley for fresh thyme or rosemary.
- Dairy-free: Use all olive oil instead of butter and skip cheese.
Make-Ahead Tips
You can caramelize the onions up to 3 days ahead and store them in the fridge. Reheat gently before layering with the potatoes. You can also slice the potatoes up to a day in advance — just keep them in cold water in the fridge to prevent browning.
Instructions
1. Prep and soak the potatoes
Peel and thinly slice the potatoes into ⅛- to ¼-inch rounds. Place them in a bowl of cold water and soak for 30 minutes. Drain and pat dry thoroughly with paper towels.
2. Caramelize the onions
In a large skillet over medium-low heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 15–20 minutes until soft and golden.
3. Cook the potatoes
In the same skillet, heat remaining butter and olive oil over medium heat. Add a single layer of dried potato slices. Cook 4–5 minutes per side, flipping once, until golden and crispy. Work in batches and season with salt and pepper as you go.
4. Layer and finish
Return all potatoes to the skillet. Top with caramelized onions and gently stir to combine, or layer them as desired. Cook 2–3 more minutes to warm everything through.
5. Garnish and serve
Sprinkle with fresh chopped parsley and serve hot alongside steak, roast chicken, or as a stand-alone comfort side.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to revive crispness, or in a 350°F oven for 10–15 minutes. Avoid microwaving — it softens the crisp edges.
Recipe FAQ
1. Can I bake these instead of pan-frying?
Yes. Arrange layers in a greased baking dish, drizzle with butter, and bake at 400°F for about 35–40 minutes, covered with foil, then uncover for the last 10 to crisp.
2. How thin should I slice the potatoes?
Aim for ⅛- to ¼-inch slices. A mandoline makes this super quick and even, but a sharp knife works too.
3. Can I use red onions instead of yellow?
Yellow onions are classic for sweetness, but red onions or even shallots will work for a slightly different flavor profile.
4. What’s the difference between this and scalloped potatoes?
Lyonnaise potatoes are pan-fried and layered with onions — no cream or cheese sauce like scalloped potatoes. They’re crispier, simpler, and more savory.
Try It for Your Next Special Dinner
Whether you’re planning a holiday meal, steak night at home, or just want to treat your family to something extra special, these Ruth’s Chris-style Lyonnaise Potatoes are a guaranteed hit. The crispy edges, sweet onions, and buttery flavor will have everyone reaching for seconds — maybe even skipping the main course.
Give this recipe a try and let me know how it turned out in the comments below. I’m happy to answer questions or help you make it your own!