vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lyonnaise Potatoes
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 525. The excerpt below is the record exactly as published.
LYONNAISE POTATOES* Boil the potatoes with their jackets on and allow them to cool in order to have them solid. Peel and cut into slices about a quarter of an inch thick ; slice an ordinary sized onion for half a dozen potatoes. As soon as a tablespoonful of butter has melted in the pan, and the onion begun to color, put in the slices of potatoes. Stir them a little. Season with salt and pepper. Fry the potatoes until they are a golden brown, and then chop up a tablespoonful of parsley
Cook this with the app: pantry check, scaling, and the assistant.