Saturday, August 30, 2014

Lyonnaise Potatoes

I picked up a 1959 edition of the Farm Journal's Country Cookbook at an estate sale a couple of weeks ago.  The book looks to be unused, except for the potato section, which includes a note that reads, "I used this book for potato soup." 

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! 

chambers stove range
Mmm, onions and peppers cooking in bacon grease - a heavenly aroma!

chambers stove range
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!

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