Lyonnaise Potatoes

Recipe from

Oxmoor House

Ingredients

3 pounds new potatoes, peeled
Vegetable oil
2 large onions, sliced
Salt and pepper to taste

Preparation

Place potatoes in a large Dutch oven with water to cover. Bring to a boil; cook 5 minutes. Drain well; slice potatoes into 3/8-inch-thick slices.

Heat oil in a large skillet over medium-high heat. Arrange half of potato and onion slices in a single layer in skillet. Sprinkle with salt and pepper. Cook, turning frequently, until onions are tender and potatoes are golden brown; drain. Transfer potatoes and onions to a serving dish. Repeat procedure with remaining potato and onion slices.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note