One pint cold potatoes cut in dice and seasoned with salt and pepper. Fry one scant tablespoonful of onion in one heaping tablespoonful of butter, add the potatoes, stir with a fork until the potatoes absorb the butter, add one teaspoonful chopped parsley. Three pints of boiling water, one-half teaspoonful salt. All vegetables should be put in boiling water.
LYONNAISE POTATOES
Author: Top of the Rock Astronaut / Labels: PotatoesOne pint cold potatoes cut in dice and seasoned with salt and pepper. Fry one scant tablespoonful of onion in one heaping tablespoonful of butter, add the potatoes, stir with a fork until the potatoes absorb the butter, add one teaspoonful chopped parsley. Three pints of boiling water, one-half teaspoonful salt. All vegetables should be put in boiling water.
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