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Red-Skinned Lyonnaise Potatoes

From Lynne Wilson


5 -6 small red-skinned potatoes, cooked
3 Tbsp. butter or margarine
1 Tbsp. salad oil
⅔ cup coarsely chopped onion
¼ tsp. salt (or to taste)
⅛ tsp. freshly ground pepper


Cut the cooked potatoes (cold or hot) into ¼-inch slices. Do not peel. Heat the butter and oil in a large frying pan over medium-high. Add the onions, potatoes, salt, and pepper, and sauté until the potatoes are lightly browned and the onions are cooked. Correct the seasoning.