468 Fried potatoes à la lyonnaise*

Zharenyj kartofel’ à la lyonaise

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


Peel and wash 1 garnets potatoes, slice them, and rub them dry with a napkin. Melt fat, but definitely not butter, in a saucepan or a deep skillet. Bring it to a boil, add the potatoes, and fry them over a high fire, shaking the skillet. When the potatoes have browned, remove them with a slotted spoon so that the fat drains off. Then salt them and sprinkle with lemon juice, if desired. These crisp potatoes are extraordinarily tasty. Serve them with beef steak or other beef dishes. If serving them with beef steak, choose very small potatoes and serve them whole, not sliced.

To economize, the potatoes may be boiled first in water and quickly peeled before they cool. If they are large, slice them and fry in butter.

If serving the potatoes with roast meat, half the amount will be sufficient.