Leo Miller's Lyonnaise Potatoes
Last updated 6/12/2012 12:59:24 AM. Recipe ID 22351. Report a problem with this recipe.
Title: Leo miller's lyonnaise potatoes
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
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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