Lyonnaise Potatoes

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

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  • 1 pt. cold, boiled potatoes
  • ½ teaspoon salt
  • speck pepper


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.