Lyonaise Potatoes Time: 30-40 minutes
2 - 3 potatoes depending on size (enough for 2)
1 large onion
1 clove garlic
2 tbs butter
1/4 cup chicken stock
Peel onion, cut in half and slice thinly. Peel and chop garlic. Sauté onion and garlic in large nonstick frying pan in 1 tbs butter until lightly golden. Cut potatoes in quarters lengthwise, then slice thinly. Remove onions and garlic from pan. Add remaining 1 tbs butter and potatoes and sauté until golden, turning often with spatula (plastic - this is a nonstick pan remember). When potatoes are golden return onion and garlic to pan, add chicken stock, cover and simmer until stock is absorbed, 5 - 10 minutes. Serve.
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
