Another delightful recipe from Mary Berry is this Lyonnaise Potatoes, made with onions, olive oil, butter, potatoes, and herbs. This Lyonnaise Potatoes recipe is a savory dinner dish that takes about 1 hour and 20 minutes to prepare and can serve up to 6 people.

I downsized one of my favorite potato recipes to feed the smaller family. These are easy to make, use only a few simple ingredients and are incredibly delicious!

When your impressive entree calls for an equally wow-worthy side dish, make these carrots Lyonnaise.

It's hard to beat a potato in terms of versatility. This classic side is one of our absolutely favorites. It's so delicious with almost any main dish!

It's hard to beat a potato in terms of versatility. This classic side is one of our absolutely favorites. It's so delicious with almost any main dish!

Traditionally this French dish is sautéed on the hob, but if you’re serving as a Sunday roast accompaniment all that last-minute fuss can be a distraction. This is finished in the oven instead. This dish also makes for a simple vegetarian supper served with some sharply dressed salad leaves.

Thinly-sliced potatoes are cooked until tender, with buttery, crisp edges, then tossed with rich strands of caramelized onions.

I learned how to make this classic dish in culinary school. It’s comforting and simple to prepare. I like to switch up the herbs to give it a different flavor every time. The side is fantastic for casual dinners but also elegant enough for any holiday. —James Schend, Dairy Freed

Lyonnaise Potatoes are a classic French dish. They’re all about thinly sliced potatoes, fried and softened with onions and butter.

This recipe for Lyonnaise Potatoes takes out the brunt work and makes the oven do it for you! Made with simple ingredients and perfect for serving for both weeknight and holiday dinners.

Have you ever experienced an unforgettable culinary adventure that takes your taste buds on a journey filled with delightful flavors and textures? If not, then you are in for a treat!

Learn the trick for Lyonnaise potatoes, a classic side dish that's more than the sum of its parts. Here's our best recipe for the French potato recipe.

With an Italian assist, we crafted a version of this iconic salad of crisp bitter greens, poached egg, and salty cured pork that would be at home in any French bistro. Choosing a mix of bitter greens—frisée and chicory—gave this classic French salad enough volume, structure, and flavor to stand up to the richer elements of bacon and egg. To keep the flavor true to the French original, we called for pancetta rather than American bacon since it is unsmoked, salt cured, and rolled just like ventreche (also known as French pancetta). Making a bold, warm vinaigrette in the skillet not only infused the salad with richer bacon flavor but also allowed us to gently tenderize the frisée. Poached eggs delivered both runny yolks and tender whites that easily melded into the salad, which was critical to the success of the dish.

Have you ever experienced an unforgettable culinary adventure that takes your taste buds on a journey filled with delightful flavors and textures? If not, then you are in for a treat!

Learn the trick for Lyonnaise potatoes, a classic side dish that's more than the sum of its parts. Here's our best recipe for the French potato recipe.

We have a lot to thank France for when it comes to mealtime, but perhaps one of my favorites is Lyonnaise Salad, or Salade Lyonniase: it’s a perfect combination of frisée, a curly bitter salad green, tossed in a warm vinaigrette and topped with a poached egg and crispy thick-slab bacon pieces. It’s one of those timeless dishes that hits the spot every time and can transport you to the banks of the Seine even if you’re stuck in your sweltering American apartment.

These Lyonnaise potatoes are a simple combination of par-boiled potatoes and caramelized onions baked in butter that taste absolutely extraordinary.

This delicious, classic French dish of sliced potatoes, onions and parsley is a staple in every French household. Lyonnaise means "from Lyon” after the French city of Lyon.

As the "Downton Abbey" series opens, the Titanic has just gone down at sea, taking with it the heir of the elegant Yorkshire estate.

Microwave diced potatoes with onions, garlic, spices, and herbs and you'll end up with the tastiest side dish in just a matter of minutes!

I downsized one of my favorite potato recipes to feed the smaller family. These are easy to make, use only a few simple ingredients and are incredibly delicious!

Potatoes Lyonnaise is a simple, delicious side dish with just 4 ingredients, including potato and onion slices that are lightly fried in butter until tender but crisp.

Potatoes Lyonnaise is a buttery dish of pan-fried sliced potatoes cooked with caramelized onions. It’s origins are French, referring to the city of Lyon. When used as an adjective, lyonnaise means cooked with onions. Whatever it’s origins or meaning, Potatoes Lyonnaise is simple to prepare, and absolutely delicious!

James Martin Lyonnaise Potatoes are made with Russet potatoes, yellow onion, minced garlic, unsalted butter, and vegetable oil. This British-French side dish takes about 35 minutes to prepare and can serve up to 4 people. Lyonnaise Potatoes can be cooked either in the oven or in an air fryer, resulting in a golden brown dish that pairs perfectly with roasted chicken.

I downsized one of my favorite potato recipes to feed the smaller family. These are easy to make, use only a few simple ingredients and are incredibly delicious!

This recipe is as simple as it is delicious, with its buttery-crisp potatoes, meltingly tender onions, and bright pop of fresh parsley.

Découvrez notre délicieuse recette de quenelles de brochet à la lyonnaise ✅ Suivez nos 3 étapes simples pour réaliser ce plat en 1 heure !

This Frisée Salad with Bacon, Egg and Croutons, also known as a “Salade Lyonnaise” is a bistro classic from the city of Lyon, in southern France, renowned as being the gastronomic capit…

This recipe from a junior high home economics class was brought home by my sister Laurie. My family liked it so much that it became a part of our Christmas dinner tradition. — Elizabeth Plants, Kirkwood, Missouri