Do yourself a favor and file this recipe under side dishes that are better than the main course. It will hold true no matter what you’re serving.

I can say this with confidence not only because I’ve made this recipe many times, but also because the French are experts at turning something as simple as potatoes and onions into a dish that feels incredibly luxe and fancy and far, far greater than the sum of its parts.

These crisp-tender potatoes, tossed with rich strands of caramelized onions, are easy enough to pull off on a weeknight yet fancy enough for any special occasion.

A Simple Tip for Great Lyonnaise Potatoes

This simple side tastes best when the slices of potatoes are tender and buttery, with just enough crisp around the edges to keep you going back for more. The key to achieving this is in the way you slice the potatoes. Slice them too thick, and they don’t quite get tender enough to make them shine; slice them too thin, and the edges may burn. The sweet spot is slicing the potatoes to 1/4-inch thickness.