Lyonnaise Potatoes

Lyonnaise Potatoes from Mr. Food
6 Idaho potatoes, peeled and quartered
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable oil
1 medium-sized onion, coarsely chopped

Directions:  Fill a medium saucepan three-quarters full with water and bring to a boil over high heat. Add potatoes, and cook 10 to 15 minutes, or until fork-tender; drain and set aside to cool slightly.

Cut potatoes into 1/8-inch slices and place in a medium bowl; gently stir in salt and pepper then set aside.

In a large skillet, heat oil over medium heat and saute onions until browned. Add onions to potatoes; mix well.

Spread mixture evenly in skillet and cook 12 to 14 minutes over medium heat, until potatoes are browned, turning halfway through cooking. Serve immediately.

Here's what you'll need:

Peel the potatoes

Cut them up.

Boil them until they are fork-tender.

Drain them and set aside.

Chop up an onion.  Brown the onions in a skillet with some olive oil.

Add the onion to the potatoes and mix well.

In the same oil, add the onion and potato mixture.  Cook for 12-14 minutes, turning once.

Here's what you'll end up with:

Our Thoughts:

This fancy-named recipe is just fried potatoes with onions.  The potatoes had great flavor and everyone enjoyed them.  The onions had a good sweetness to the potato and an extra texture.

I thought the recipe made it more complicated than it had to be, though.  I really see no need for boiling the potatoes first.   

My mom makes fried potatoes that are both crispy on the outside but soft on the inside.  I think the key is to have medium heat to soften the potatoes and onions instead of a high heat that will instantly fry them.  You can always turn the burner up at the end of the cooking to get a little crispier potato.

Hope you enjoy!

April