|Lacking the dustcover, the front isn't particularly photogenic|
I had a few extra baked potatoes leftover from meatloaf night and rather than just reheat them as baked potatoes, I decided to make Lyonnaise potatoes. Well, I was originally just going to fry them, but 'Lyonnaise' sounds so much more impressive than 'fried taters'.
It wasn't until after I started chopping that I noticed that the potatoes were supposed to be raw. Oh well, it's just a head start, right? I also didn't have pimientos, but I did have Anaheim chiles from the garden, so I used those. And instead of shortening or oil, I used bacon grease (because I am from Texas). Aside from changing three ingredients out of six total, I followed the recipe exactly!
|Mmm, onions and peppers cooking in bacon grease - a heavenly aroma!|
|Golden brown flecked with red and green. And leftover meatloaf pan-frying in the background.|
Lyonnaise Potatoes (Printable Recipe)
from the 1959 edition of the Farm Journal's Country Cookbook
1/4 cup shortening or oil (or bacon grease!)
4 cups raw potatoes, peeled and cut into 1/2" cubes (or diced leftover cold potatoes)
1 small onion, chopped fine
1 teaspoon salt
4 pimientos, chopped (or fresh peppers of your choice)
2 tablespoons minced fresh parsley
Heat shortening in a skillet over high heat. Add potatoes, onion and salt. Cook until potatoes are almost tender.
Add pimiento and parsley. Mix carefully. Cook until potatoes are golden brown. Serve at once.
Makes 4 servings.
Oh dear. I had to edit this post after I published it because, much like Dan Quayle, I misspelled 'potatoes' in the title. Oops!