| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Lyonnaise |
Potatoes |
4 |
Servings |
INGREDIENTS
| 500 |
g |
New potatoes; 1 lb 2 oz |
| 100 |
g |
Onions; 3 1/2 oz |
| 2 |
tb |
Oil |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
Note - This dish is simple enough as long as your frying pan is very large,
the oil is very hot and the potatoes are cooked in one layer only.
Preparation
Peel the potatoes and slice them finely - 2mm (1/16 in) thick - with a
mandoline. A food processor will do as well, as long as the slices are
thin.
Peel the onions. Slice them finely too, and separate the rings in each
slice.
Finishing
Heat the oil in a large frying pan.
Season the potatoes and onions.
Put the slices of potato into the pan first and saute them quickly, turning
them over several times, for 2 minutes. Add the onions and continue
cooking, still stirring and turning, for 3-4 minutes more, until both
potatoes and onions are crisp and golden.
From: Fredy Girardet, Cuisine spontanee, Papermac 1986, ISBN 0-333-40957-4
A Message from our Provider:
“Jesus: He’s coming. Justice: It’s coming”