I keep coming back to this recipe because it is deceptively simple yet incredibly flavorful. The potatoes develop a beautiful golden crust, while the butter and olive oil create that signature steakhouse richness. I also enjoy how this dish pairs effortlessly with beef, chicken, or even eggs, making it a versatile favorite in my kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 1/2 lbs Yukon Gold or red potatoes, peeled and cut into 3/4-inch cubes 4 tablespoons unsalted butter 2 tablespoons olive oil Salt and black pepper, to taste
Directions
I start by bringing a large pot of salted water to a boil. I add the cubed potatoes and cook them just until barely tender, then drain them well and let them steam dry for a few minutes.
I heat the olive oil and butter together in a large skillet over medium-high heat. Once the butter is melted and sizzling, I carefully add the potatoes in a single layer.
I let the potatoes cook undisturbed until a golden crust forms on the bottom. I then gently turn them, continuing to cook until all sides are crisp and deeply golden.
I season generously with salt and black pepper and remove them from the heat once they are perfectly caramelized and buttery.
Servings and Timing
I usually make this recipe to serve about 4 to 6 people. Prep time takes around 15 minutes. Cook time is approximately 30 minutes. Total time comes to about 45 minutes.
Variations
I often add thinly sliced onions to the skillet and let them caramelize alongside the potatoes for a more traditional Lyonnaise-style finish. When I want extra richness, I finish the dish with an extra knob of butter. I also enjoy adding fresh parsley or chives for a pop of color and freshness.
Storage / Reheating
I store leftover potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a hot skillet so they regain their crisp edges instead of turning soft.
FAQs
What potatoes work best for this recipe?
I prefer Yukon Gold or red potatoes because they hold their shape while developing a creamy interior.
Do I have to boil the potatoes first?
I find parboiling helps the potatoes cook evenly and crisp faster in the skillet.
How do I prevent the potatoes from sticking?
I make sure the pan is hot and avoid stirring too often so the crust can form naturally.
Can I make these ahead of time?
I usually cook them fresh, but I sometimes parboil the potatoes ahead to save time later.
What should I serve with Lyonnaise potatoes?
I love serving them with steak, roast chicken, or even a simple fried egg.
Conclusion
These Ruth’s Chris–style Lyonnaise potatoes are one of my favorite ways to bring steakhouse flavor home. I love how something so simple can feel so luxurious, making this dish a reliable go-to whenever I want comfort with a touch of elegance.
