Leo miller's lyonnaise potatoes

Yield: 4 servings

Measure Ingredient
1 tablespoon Butter
1 large Onion, thinly sliced
\N \N Oil, for deep-frying
1 large Idaho baking potato, peeled
\N \N And sliced 1/4-inch thick
1 tablespoon Chopped garlic
2 tablespoons Chopped scallions
1 tablespoon Chopped parsley
\N \N Salt and freshly-ground
\N \N Black pepper

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


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