The Gourmet Mama

I got this recipe out of my battered old copy of The Making of a Cook, which is an excellent cookbook to learn all the basics. The dish is relatively simple, consisting of potatoes and onions, but the flavors blend just perfectly. You might be tempted to leave out the vinegar, but don’t. It doesn’t make the dish taste vinegary . . . it just brings out the flavors of the onion and makes them sparkle!

This is a dish that requires a bit of work because you have to cook the two vegetables separately, but if you are in the mood to make something a little more complicated (but really simple), then Lyonnaise Potatoes it is.

Lyonnaise Potatoes

Serves 4

2 c. boiled potatoes, sliced
1/3 c. oil
1 c. onions, minced
1/4 c. margarine
1 tsp. vinegar
Salt and Pepper

Heat oil in a frying pan. Sauté potatoes (I find it easiest to use cold boiled potatoes, they hold together better) until golden brown on aech side.

Melt butter in another pan and sauté onions until golden brown. Add the vinegar to the potatoes, salt and pepper to taste.

Drain potatoes on a paper towel. Add to the onions and toss. Serve hot. Can be sprinkled with parsley if desired.