Pommes de Terre a la Lyonnaise (Lyonnaise Potatoes) (France)

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Pommes de Terre a la Lyonnaise (Lyonnaise Potatoes) (France)

Source: Encyclopedia of Euopean Cooking

 

 

2 lb (900 g) potatoes

1/4 cup vegan margarine -OR- oil

8 oz (225 g) onions

parsley, preferably fresh

salt and pepper

 

 

Get some salted water boiling rapidly and put the well-scrubbed

potatoes & their jackets to boil until they are just tender, but

before they start to burst. When done, peel off the skins, being

careful not to damage the shape of the potatoes. Cut them in their

round slices. Put the margarine in a frying pan to heat until it

sizzles, add the potato slices and fry until golden. Remove from the

heat. Cut the onions into very thin slices and fry them in butter

until they are transparent but not brown. Then add the potatoes, salt,

pepper and chopped parsley, and serve.