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Potatoes, Bordelaise

Peel four medium, sound, raw potatoes. Finely slice them and wash in cold water; drain, plunge them into boiling fat and fry for five minutes. Remove, drain on a cloth. Heat one light tablespoon butter in a frying pan, adding one finely chopped white onion and cook for three minutes. Add the potatoes, season with half teaspoon salt and two saltspoons pepper, toss well and slowly fry them for twenty minutes, frequently turning them meanwhile. Dredge over half a teaspoon of freshly chopped parsley, toss a little, dress on a hot dish and serve.