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  • Writer's pictureTommy Centola

Lyonnaise Potatoes

Updated: Mar 23, 2021

New Orleans has a good collection of steakhouses. As important as the steaks are, there are classic side dishes that are found on the menus. This week, I am featuring 2 classic steakhouse side dish recipes.

4 large white Potatoes

1 stick Butter, in all

2 medium Onions, coarsely chopped

2 Green Onions, finely sliced

Salt & pepper to taste

Boil the potatoes for about 10 minutes or until a fork jabbed into the biggest potato slips out when you lift the potato out of the water. Rinse the potatoes in cool water to stop further cooking. Cut the potatoes into 1-inch cubes. Heat 1/2 stick of butter in a skillet over medium-high heat until it bubbles, and sauté the onions until they just begin to brown at the edges. Add the potatoes, the green onions, and the remaining butter to the pan and cook, without stirring, until the potatoes have browned on the bottom. Turn the potatoes over and brown the other side. Add salt and pepper to taste.


Good Cooking, Good Eating and Good Living!!!

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