Recipe - Leo Millers Lyonnaise Potatoes

1 tablespoon Butter
1 lg Onion,; thinly cut or sliced up
Oil, for deepfrying
1 lg Idaho baking potato, peeled
and cut or sliced up ; 1/4inch thick
1 tablespoon Chopped garlic
2 tablespoon Chopped scallions
1 tablespoon Chopped parsley
Salt and freshlyground
black pepper

In a skillet, preferably cast iron, melt butter over low heat and slowly
cook onion until sweet and golden brown, about 20 minutes. Meanwhile, in a
deepfryer or highsided skillet heat 1 to 2 inches of oil to 360 degrees.
Fry potatoes until golden brown. Remove with a slotted spoon and drain on
paper towels. When onion is tender and caramelized, add garlic and cook 2
minutes. Add fried potato, scallions and parsley. Toss until potatoes are
crisp and heated through. Season to taste with salt and pepper. Serve
immediately.

Yield: 4 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE119

Posted to MCRecipe Digest V1 #302

Date: Thu, 14 Nov 1996 22:27:16 0500

From: Meg Antczak meginny@frontiernet.net