Leo Miller's Lyonnaise Potatoes

Recipe Ingredients

1 tablespoon	15ml	Butter
1 tablespoon	15ml	Onion - thinly sliced (large)
		Oil - for deep-frying
1		Idaho baking potato - peeled, and (large) sliced 1/4" thick
1 tablespoon	15ml	Chopped garlic
2 tablespoons	30ml	Chopped scallions
1 tablespoon	15ml	Chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a skillet, preferably cast iron, melt butter over low heat and slowly cook onion until sweet and golden brown, about 20 minutes.

Meanwhile, in a deep-fryer or high-sided skillet heat 1 to 2 inches of oil to 360 degrees. Fry potatoes until golden brown. Remove with a slotted spoon and drain on paper towels. When onion is tender and caramelized, add garlic and cook 2 minutes. Add fried potato, scallions and parsley. Toss until potatoes are crisp and heated through. Season to taste with salt and pepper. Serve immediately.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-119 broadcast 11-05-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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