Home › Vegetables › Lyonnaise Potatoes

Lyonnaise Potatoes

Boil potatoes and allow them to get cold. To one-half pound of the sliced potato, two ounces of onion, a heaping teaspoonful of chopped parsley, butter the size of an egg. Put the butter in a saucepan, and when hot throw in the onion (minced) and fry to a light color; add the potatoes; stir until hot and light brown; then mix the parsley and serve hot.