| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Lyonnaise | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | tb | Butter |
| 1 | lg | Onion,; thinly sliced |
| Oil, for deep-frying | ||
| 1 | lg | Idaho baking potato, peeled and sliced; 1/4-inch thick |
| 1 | tb | Chopped garlic |
| 2 | tb | Chopped scallions |
| 1 | tb | Chopped parsley |
| Salt and freshly-ground black pepper |
INSTRUCTIONS
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. Yield: 4 servings Recipe By :ESSENCE OF EMERIL SHOW #EE119 Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 22:27:16 -0500 From: Meg Antczak <meginny@frontiernet.net>
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