June 14, 2009

Lyonnaise Potatoes


This potato dish is pleasing with just about any main fare.

Lyonnaise Potatoes

  • Boil 6 medium new potatoes, let cool a bit then peel and slice thinly.
  • In a heavy skillet brown potato slices in 2 tablespoons each of butter and olive oil. 
  • In another skillet sauté 1/2 cup of sliced onions in a tablespoon of butter until golden in color. 
  • Mix the onions with the potatoes, season to taste and sprinkle with fresh parsley. Serve warm.

Get this recipe and many more in my Grits to Guacamole cookbook, click here.

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