Title: Leo miller's lyonnaise potatoes
 Categories: E.
      Yield: 4 Servings
 
      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
 
  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