Lyonnaise Potatoes

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 pt. cold, boiled potatoes
  • ½ teaspoon salt
  • speck pepper
  • 1 teaspoon chopped onion
  • 2 tablespoons beef dripping or butter
  • 2 tablespoons chopped parsley


Cut the potatoes into slices, season with the salt and pepper. Fry the onions in the dripping till light brown, put in the potato and cook till it has taken up the fat. Add the chopped parsley and serve.