Potatoes A La Lyonnaise Recipe

Cut cold boiled potatoes into tiny dice of uniform size. Put two great

spoonfuls of butter into the frying pan and fry two sliced onions in

this for three minutes. With a skimmer remove the onions and turn the

potatoes into the hissing butter. Toss and turn with a fork, that the

dice may not become brown. When hot, add a teaspoon of finely chopped

parsley and cook a minute longer. Remove the potatoes from the pan with

a perforated spoon, that the fat may drip from them. Serve very hot.

Vote