According to some authorities, this dish, known throughout the world as “pommes de terre lyonnaise,” and which the French claim as their own, is of Italian origin, and for many centuries has been one of the most famous dishes in Venice—“patate alla veneziana.” The recipes are identical, except that in the Italian version the potatoes and onions are sauté in a mixture of butter and oil, whereas in the French recipe butter alone is generally used.
Boil the potatoes in their skins, in salted water, being careful not to overboil them. When done, peel them, cut in thin round slices, and cook to a light golden colour in hot butter, or lard. Slice the onions thinly—being careful that they are evenly sliced, and fry to a light golden colour in butter, but without browning. When they are done add them to the potatoes, mix well, sprinkle with salt, pepper, and a little chopped parsley.