Potatoes a la Lyonnaise
Ingredients
- potatoes
- butter
- onion
- parsley
Instructions
- Cut cold boiled potatoes into tiny dice of uniform size.
- Put two great spoonfuls of butter into the frying pan and fry two sliced onions in this for three minutes.
- With a skimmer remove the onions and turn the potatoes into the hissing butter.
- Toss and turn with a fork, that the dice may not become brown.
- When hot, add a teaspoon of finely chopped parsley and cook a minute longer.
- Remove the potatoes from the pan with a perforated spoon, that the fat may drip from them.
Notes
Serve very hot.
