MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Potatoes Lyonnaise
Categories: Five, Potatoes, Vegetables, Herbs
Yield: 6 servings

1 1/2 lb Medium russet potatoes;
- peeled, thin sliced
1 ts Salt
6 tb Butter; divided
1 sm Onion; halved, thinsliced
1 ts Minced fresh rosemary
1/2 ts Pepper

In a large saucepan or Dutch oven, combine potatoes,
salt and enough cold water to cover by 1 in. Bring to a
boil; reduce heat and simmer until potatoes are slightly
cooked but still al dente, 3-4 minutes. Drain.

Meanwhile, in a large skillet, melt 3 tablespoons butter
over medium heat. Add onion; cook, stirring frequently,
until golden brown, 10-12 minutes. Remove onion; set
aside. In same skillet, melt remaining 3 tablespoons
butter. Add potatoes; cook, stirring occasionally, until
potatoes are golden brown, 8-10 minutes. Add onion,
rosemary and pepper; toss to combine. Cook until heated
through.

James Schend, Dairy Freed, Wisconsin

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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