Lyonnaise potatoes are a classic French side dish that brings a perfect blend of crispy edges and tender centers. Inspired by the famous Ruth’s Chris Steak House recipe, this dish elevates simple potatoes with caramelized onions and a hint of fresh herbs. It’s a timeless favorite that pairs beautifully with steaks, roasted meats, or even a hearty vegetarian meal.
We love how this recipe transforms everyday ingredients into something truly special. With just a few steps, you can achieve that rich, buttery flavor and golden texture that make Lyonnaise potatoes irresistible. Whether you’re cooking for a special occasion or a cozy dinner at home, this dish adds a touch of elegance and comfort to any table. Let’s dive into making Ruth’s Chris style Lyonnaise potatoes that will impress everyone.
Ingredients
To recreate the Lyonnaise Potato Recipe Ruth’s Chris style, we carefully select ingredients that bring out the authentic flavors and textures. Here’s what we need to achieve those crispy golden potatoes and rich caramelized onions.
Potatoes
The foundation of any great Lyonnaise potato dish is the right type of potato. For perfect results:
- 2 pounds Yukon Gold potatoes (peeled and sliced into 1/4-inch rounds)
Yukon Golds offer creamy interiors and crispy edges, making them ideal for this recipe.
Onions
Onions add that signature sweet caramelized flavor essential to Lyonnaise potatoes. Use:
- 2 large yellow onions (thinly sliced)
Yellow onions provide a balanced sweetness and brown beautifully when sautéed.
Butter and Oil
A combination of fat sources ensures rich flavor and optimal browning:
| Ingredient | Quantity | Purpose |
|---|---|---|
| Unsalted butter | 3 tablespoons | Adds richness and flavor |
| Olive oil (or vegetable oil) | 2 tablespoons | Promotes crisp, golden crust |
We use both butter and oil to prevent burning while delivering that beloved golden color and buttery taste.
Seasonings and Herbs
Seasoning elevates the dish without overpowering the delicate balance of flavors:
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley (finely chopped)
Parsley adds a fresh herbal brightness to finish the potatoes perfectly.
Together, these carefully chosen ingredients set the stage for the classic and irresistible Lyonnaise potatoes that mirror the iconic dish from Ruth’s Chris Steak House.
Equipment Needed
To perfectly execute the Lyonnaise Potato Recipe Ruth’s Chris style, having the right equipment streamlines the cooking process and ensures optimal texture and flavor. Below is a detailed list of essential tools alongside their specific uses in preparing this classic dish.
| Equipment | Purpose |
|---|---|
| Chef’s knife | For slicing Yukon Gold potatoes and thinly slicing onions with precision. |
| Cutting board | Provides a stable surface for safe and efficient slicing. |
| Large skillet or sauté pan | Ideal for caramelizing onions and pan-frying potatoes to achieve crispy edges. Preferably heavy-bottomed or cast iron for even heat distribution. |
| Mixing bowl | Used for tossing potatoes with salt, pepper, and herbs before cooking. |
| Slotted spoon or spatula | For turning potatoes carefully to promote even browning without breaking the slices. |
| Paper towels | To pat dry potatoes after rinsing, which is crucial for crispiness. |
| Measuring spoons | For accurately measuring butter, olive oil, and seasonings. |
| Herb chopper or small knife | To finely mince fresh parsley for garnishing. |
Tip: Using a heavy-bottomed skillet helps maintain consistent heat for perfect caramelization. Cast iron skillets are excellent for this recipe, as they retain and distribute heat evenly, improving the Lyonnaise potatoes’ signature golden crust.
By organizing and preparing the above tools before cooking, we set ourselves up for a smooth and enjoyable cooking experience that brings the Ruth’s Chris classic right into our kitchen.
Prep Work
Before diving into cooking our Lyonnaise Potato Recipe Ruth’s Chris, thorough prep work guarantees a smooth process and the best results. Let’s get our key ingredients ready for that perfect caramelized and crispy finish.
Preparing the Potatoes
- Start by peeling 2 pounds of Yukon Gold potatoes. Their creamy texture is essential for achieving tender centers.
- Rinse the peeled potatoes under cold water to remove excess starch.
- Slice the potatoes into 1/8-inch thick rounds to ensure even cooking and a delightful crisp.
- Place the sliced potatoes in a bowl of cold water to prevent browning and further remove starch.
- After soaking for at least 10 minutes, drain and pat dry each slice thoroughly using paper towels or a clean kitchen towel. This step is critical as drying the slices helps maximize the crispiness when frying.
| Step | Detail | Reason |
|---|---|---|
| Peel | 2 pounds Yukon Gold potatoes | Creamy interior texture |
| Slice | 1/8-inch thick rounds | Even cooking and crispiness |
| Soak | Cold water for 10+ minutes | Prevent browning and remove starch |
| Dry | Pat dry thoroughly with towels | Ensures maximum crispiness |
Slicing the Onions
- Use 2 large yellow onions for their natural sweetness and perfect caramelizing properties.
- Peel the onions and slice them into thin, uniform rings about 1/8-inch thick. Thin slices allow them to cook evenly and develop that rich golden color.
- Once sliced, separate the onion rings gently with your fingers, so they cook individually and caramelize uniformly.
- Prepare onions just before cooking to maintain their freshness and optimal texture.
By taking these steps during Prep Work, we set the foundation for authentic Lyonnaise potatoes, capturing the essence of the classic Ruth’s Chris flavor and texture.
Cooking Directions
Let’s bring the classic flavor of Lyonnaise Potatoes Ruth’s Chris style to life by following precise steps that guarantee crispy, tender potatoes paired perfectly with sweet caramelized onions.
Sautéing the Onions
- Heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-low heat.
- Add the thinly sliced yellow onions. Spread them evenly in the pan for even cooking.
- Stir the onions gently every 3–4 minutes. Allow them to slowly caramelize until they turn a deep golden brown and develop sweetness. This should take about 25–30 minutes.
- Season lightly with a pinch of salt to help draw out moisture and enhance flavor.
- Once caramelized, transfer onions to a bowl and set aside.
Cooking the Potatoes
- In the same skillet, add the remaining 2 tablespoons of unsalted butter and keep the heat at medium.
- Layer the thoroughly dried Yukon Gold potato slices in a single layer, making sure they don’t overlap to maximize crispiness.
- Cook the potatoes without disturbing for 4–5 minutes until the bottom turns golden brown and crispy.
- Flip the potato slices gently using a spatula or slotted spoon. Cook the other side for another 4–5 minutes.
- Continue to cook in batches if necessary, ensuring each batch gets the perfect golden crust.
| Step | Time (minutes) | Key Point |
|---|---|---|
| Sautéing Onions | 25–30 | Low and slow for deep caramelization |
| Cooking 1st side | 4–5 | No stirring for crispy crust |
| Cooking 2nd side | 4–5 | Flip carefully for even browning |
Combining Potatoes and Onions
- Once all potatoes are crispy and cooked, return the caramelized onions to the skillet.
- Gently fold the onions into the potatoes, mixing just enough to coat the potatoes without breaking them.
- Season with salt, freshly ground black pepper, and sprinkle with 2 tablespoons of finely chopped fresh parsley for vibrant color and subtle herbal notes.
- Cook for an additional 2 minutes to allow flavors to meld together.
- Serve immediately while the dish is hot, showcasing the perfect balance of textures and the rich aroma of the classic Lyonnaise Potato Recipe Ruth’s Chris style.
Serving Suggestions
To elevate our Lyonnaise Potato Recipe Ruth’s Chris experience, pairing these golden, crispy potatoes thoughtfully enhances both flavor and presentation. Here are our top serving suggestions to complement the rich caramelized onions and tender potatoes:
1. Perfect Pairings with Protein
- Serve alongside a juicy grilled steak such as ribeye or filet mignon to echo the Ruth’s Chris Steak House tradition.
- Pair with roast chicken or herb-crusted lamb for a sophisticated but approachable meal.
- For a pescatarian option, combine with seared salmon or grilled scallops to balance the buttery potato richness with fresh seafood flavors.
2. Complementary Vegetables
- Add a side of sautéed green beans with garlic or buttery asparagus for bright, crisp contrast.
- Roast seasonal vegetables like carrots, parsnips, or Brussels sprouts dusted with fresh herbs to bring earthiness.
3. Sauce and Garnish Suggestions
- A dollop of housemade béarnaise or garlic herb butter spreads creamy richness on the potatoes.
- Sprinkle freshly chopped parsley, chives, or tarragon over the top for an herby pop and fresh aroma.
- Optional: Serve with a wedge of lemon or sprinkle of smoked paprika for brightness and subtle heat.
Serving Temperature and Presentation Tips
- Serve the Lyonnaise potatoes hot and fresh to retain their crisp edges and ensure maximum flavor.
- We recommend plating in rustic cast iron skillets or white ceramic dishes to highlight the golden potato color and caramelized onions.
- Consider a final light drizzle of extra virgin olive oil or a sprinkle of sea salt flakes just before serving for added polish.
| Recommended Pairings | Flavor Profile | Presentation Tips |
|---|---|---|
| Grilled ribeye steak | Robust and savory | Cast iron skillet, garnish with parsley |
| Herb-crusted lamb | Earthy and aromatic | White ceramic plate, lemon wedge |
| Seared salmon | Rich, fresh, with buttery undertones | Rectangular platter, chive sprinkle |
| Roasted seasonal vegetables | Sweet, nutty | Rustic bowl, sprinkle fresh herbs |
“The key to serving our Lyonnaise Potatoes is balancing their rich buttery flavor and crispy texture with bright herbs and complementary proteins.“
Through these ideas, we ensure our Lyonnaise Potato Recipe Ruth’s Chris shines as the centerpiece or elegant side, delivering a memorable dining experience.
Make-Ahead Tips
For the best results with our Lyonnaise Potato Recipe Ruth’s Chris, planning ahead can save time and maintain the dish’s signature flavor and texture. Here are essential make-ahead tips to keep in mind:
Prepare Potatoes in Advance
- Slice potatoes into 1/8-inch rounds, then place them in a large bowl of cold water to prevent browning.
- You can soak the potatoes for up to 24 hours in the refrigerator. Change the water once if storing longer.
- Before cooking, thoroughly dry each potato slice using paper towels. This step ensures maximum crispiness during frying.
Caramelize Onions Ahead
- Slice and caramelize the 2 large yellow onions following the recipe instructions.
- Store the caramelized onions in an airtight container.
- Refrigerate for up to 3 days or freeze for up to 1 month.
- Reheat gently on low heat before combining with the potatoes to preserve flavor and texture.
Partial Cooking Option
- For added convenience, you can partially cook the potatoes by frying them just until they start to turn golden but are not fully crisp.
- Let the potatoes cool completely on paper towels to drain excess oil.
- Store them in a single layer in a sealed container in the refrigerator for up to 24 hours.
- Finish cooking with butter and caramelized onions right before serving to achieve that perfect golden crust.
Make-Ahead Storage Chart
| Step | Storage Method | Duration | Notes |
|---|---|---|---|
| Sliced potatoes soaked | Cold water in fridge | Up to 24 hours | Change water once if storing longer |
| Caramelized onions | Airtight container | 3 days (fridge) | Freeze up to 1 month |
| Partially fried potatoes | Airtight container | Up to 24 hours | Finish frying just before serving |
Tips for Reheating
- Reheat the combined dish in a preheated skillet over medium heat to restore crispiness.
- Avoid using a microwave as it softens the potatoes and dulled caramelization.
- Add a touch of extra butter or olive oil during reheating for that rich, glistening finish typical of Ruth’s Chris style.
By implementing these make-ahead tips we ensure our Lyonnaise Potatoes stay vibrant, crispy, and full of flavor, allowing us to enjoy this elegant classic without the stress of last-minute prep.
Conclusion
Mastering the Lyonnaise Potato Recipe inspired by Ruth’s Chris opens up a world of rich flavors and satisfying textures. With just a few simple ingredients and the right techniques, we can bring a touch of elegance and comfort to any meal.
Whether serving alongside a perfectly grilled steak or a vibrant vegetable dish, these potatoes elevate the dining experience effortlessly. By following the steps and tips, we ensure every bite delivers that signature golden crisp and caramelized sweetness.
This recipe is a perfect example of how attention to detail and quality ingredients make all the difference in home cooking. Let’s enjoy creating this classic French side that never fails to impress.
Frequently Asked Questions
What are Lyonnaise potatoes?
Lyonnaise potatoes are a classic French side dish made of thinly sliced potatoes sautéed with caramelized onions and fresh herbs, known for their crispy edges and tender centers.
What type of potatoes is best for Lyonnaise potatoes?
Yukon Gold potatoes are ideal because they offer a creamy interior and crisp up beautifully when cooked.
How do you achieve crispy Lyonnaise potatoes?
Soak sliced potatoes in cold water, dry them thoroughly, and cook in a mix of butter and olive oil over medium heat until golden and crispy.
Can Lyonnaise potatoes be prepared ahead of time?
Yes, you can slice and soak the potatoes up to 24 hours before cooking and caramelize onions in advance for easy meal prep.
What is the key to perfect caramelized onions?
Cook onions slowly in butter and olive oil over medium-low heat until they turn a deep golden brown, which enhances their sweet flavor.
What should I serve with Lyonnaise potatoes?
They pair well with grilled steaks, roast chicken, seared salmon, and sautéed or roasted vegetables, plus sauces like béarnaise or garlic herb butter.
How do I reheat Lyonnaise potatoes without losing crispiness?
Reheat in a skillet over medium heat, avoiding the microwave, to restore their crispy texture and maintain flavor.
What equipment is recommended to make Lyonnaise potatoes?
A chef’s knife, large skillet (preferably cast iron), measuring spoons, mixing bowl, slotted spoon or spatula, and paper towels are essential for best results.