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Leo Miller's Lyonnaise Potatoes

  • Yield: 4 servings


  • 1 tablespoon butter
  • 1 large onion, thinly sliced
  • Oil, for deep-frying
  • 1 large Idaho baking potato, peeled and sliced 1/4-inch thick
  • 1 tablespoon chopped garlic
  • 2 tablespoons chopped scallions
  • 1 tablespoon chopped parsley
  • Salt and freshly-ground black pepper


  • In a skillet, preferably cast iron, melt butter over low heat and slowly cook onion until sweet and golden brown, about 20 minutes. Meanwhile, in a deep-fryer or high-sided skillet heat 1 to 2 inches of oil to 360 degrees. Fry potatoes until golden brown. Remove with a slotted spoon and drain on paper towels. When onion is tender and caramelized, add garlic and cook 2 minutes. Add fried potato, scallions and parsley. Toss until potatoes are crisp and heated through. Season to taste with salt and pepper. Serve immediately.