Name: Ruth's Chris Lyonnaise Potatoes Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 pounds Yukon Gold potatoes; 1 large yellow onion (thinly sliced); 4 tablespoons unsalted butter; 3 tablespoons olive oil; 1 teaspoon salt (plus more to taste); ½ teaspoon black pepper; 1 tablespoon fresh parsley (finely chopped (optional))

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Table of Contents

Intro

There are certain restaurant dishes that stay with you long after the meal is over. For me, Ruth’s Chris Lyonnaise Potatoes Recipe is one of those unforgettable sides. The first time I tasted it, I honestly stopped talking mid-conversation. Crispy potatoes, buttery onions, deep savory flavor—it was simple food done perfectly.

As a home cook and a chef, those are the dishes that haunt me in the best way. The ones that make you think, I need to learn how to make this myself. Not to copy it exactly, but to capture that same feeling at home, in my own kitchen, wearing socks and stirring with a wooden spoon I’ve had forever.

This recipe is my version of that classic steakhouse side. It’s rich without being heavy, crispy without being greasy, and comforting in that quiet, confident way that great food has.

What Is Ruth’s Chris Lyonnaise Potatoes Recipe?

Lyonnaise potatoes are a classic French-style dish made with pan-fried potatoes and caramelized onions, finished with butter and seasoning. Ruth’s Chris Steak House takes this simple idea and turns it into something deeply indulgent.

In the Ruth’s Chris Lyonnaise Potatoes Recipe, the potatoes are sliced thick, cooked until golden and crisp on the outside, soft on the inside, then tossed with sweet, buttery onions that melt right into every bite. There’s no sauce. No cheese. No distraction. Just technique, timing, and really good flavor.

That’s what makes it special.

Why This Recipe Feels So Luxurious

This is one of those dishes where the ingredients are humble, but the result feels fancy. Potatoes. Onions. Butter. Oil. Salt. Pepper. That’s it.

But when you take your time—when you let the onions truly soften and caramelize, when you let the potatoes sit long enough to develop that golden crust—you end up with something that tastes like it came from a white-tablecloth restaurant.

As a female chef, I love recipes like this because they remind me that great cooking isn’t about complexity. It’s about care.

Equipment List

You don’t need anything fancy to make this dish, and I love that.

Large skillet (cast iron works beautifully)
Sharp knife or mandoline
Cutting board
Large bowl
Spatula or wooden spoon
Paper towels

That’s it. Simple tools, big flavor.

Ingredients

This recipe serves 4 people as a side.

2 pounds Yukon Gold potatoes
1 large yellow onion, thinly sliced
4 tablespoons unsalted butter
3 tablespoons olive oil
1 teaspoon salt, plus more to taste
½ teaspoon black pepper
1 tablespoon fresh parsley, finely chopped (optional)

Yukon Gold potatoes are key here. They hold their shape, crisp beautifully, and stay creamy inside.

Instructions

Step 1: Prepare the Potatoes

Wash and scrub the potatoes well. Slice them into ¼-inch thick rounds. Try to keep them even so they cook at the same rate.

Place the sliced potatoes in a bowl of cold water and let them soak for 20–30 minutes. This removes excess starch and helps them crisp later.

Drain and pat completely dry with paper towels.

Step 2: Cook the Potatoes

Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat.

Add the potatoes in a single layer (work in batches if needed). Let them cook undisturbed for several minutes until the bottoms turn golden brown. Flip and continue cooking until both sides are crisp and the centers are tender.

Remove potatoes to a plate and lightly season with salt and pepper.

Step 3: Caramelize the Onions

In the same skillet, lower the heat to medium. Add the remaining butter and olive oil.

Add the sliced onions and a pinch of salt. Cook slowly, stirring often, for 15–20 minutes, until the onions are soft, golden, and lightly caramelized.

This step is where the magic happens. Don’t rush it.

Step 4: Bring It All Together

Return the cooked potatoes to the skillet with the onions. Gently toss everything together so the potatoes soak up the buttery onion flavor.

Taste and adjust seasoning. Sprinkle with fresh parsley if using.

Serve immediately while hot and crispy.

What Do These Potatoes Taste Like?

The flavor is rich, savory, and deeply comforting. The potatoes are crisp on the outside, tender inside, with edges that almost shatter when you bite into them.

The onions are sweet and buttery, not sharp at all, and they coat every slice of potato with flavor. There’s no heavy seasoning because it doesn’t need it. The simplicity is the point.

It tastes like confidence. Like a dish that knows exactly what it is.

My First Attempt at Recreating This Dish

The first time I tried to recreate this recipe at home, I rushed it. And it showed. The potatoes were pale. The onions weren’t sweet enough. It was fine—but it wasn’t that.

The second time, I slowed down. I let the pan do its thing. I waited for color. I trusted the process.

That’s when it clicked.

This dish rewards patience. And once you get it right, you’ll never forget how.

Tips for the Best Ruth’s Chris Lyonnaise Potatoes Recipe

Use Yukon Gold potatoes only.
Soak and dry the potatoes thoroughly.
Don’t overcrowd the pan.
Let potatoes sit before flipping.
Cook onions low and slow.
Season in layers, not all at once.

These little things make a big difference.

Common Mistakes to Avoid

Using russet potatoes (too starchy)
Skipping the soak
Cooking onions too fast
Stirring potatoes too often
Under-seasoning
Serving them lukewarm

This dish shines when served hot and fresh.

Easy Variations You Can Try

Garlic Version

Add minced garlic to the onions in the last minute of cooking.

Extra Crispy Version

Finish the potatoes in the oven for 5 minutes at high heat.

Herb Version

Add thyme or rosemary for a subtle aromatic touch.

Steakhouse-Style Upgrade

Finish with a tiny pat of butter right before serving.

What to Serve With Lyonnaise Potatoes

This dish pairs beautifully with:

Steak (of course)
Grilled chicken
Roasted salmon
Lamb chops
Green beans or asparagus
Simple salads

It’s rich, so lighter sides balance it well.

Why This Recipe Feels Restaurant-Quality

Restaurant food isn’t always about fancy ingredients. It’s about technique and confidence. This Ruth’s Chris Lyonnaise Potatoes Recipe nails both.

Every step has a purpose. Every ingredient earns its place. And when you serve it, people notice.

Make-Ahead and Storage Tips

Best served fresh
Can be prepped ahead by slicing potatoes and onions
Reheat in a skillet, not the microwave
Avoid freezing—texture suffers

Why This Recipe Earned a Spot in My Regular Rotation

As a chef, I don’t keep recipes that don’t pull their weight. This one does every time. It’s reliable. It’s satisfying. And it makes even a simple dinner feel intentional.

Some nights, I make it just for myself. And honestly? That might be my favorite way to enjoy it.

Final Thoughts

This Ruth’s Chris Lyonnaise Potatoes Recipe is proof that simple food can be unforgettable. It doesn’t need tricks or trends. It just needs good ingredients and a little patience.

If you’ve ever tasted it at the restaurant and wondered how something so basic could be so good—now you know. And now, you can make it anytime you want, right at home.

And trust me… once you do, there’s no going back.

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