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Italian Lyonnaise Potatoes
Serves 4
Alternative Ingredients are listed in Red

Qty Size Ingredient
2 lg Russet Potatoes
2 cups Diced Visalia Onion
cups Shallots
4 cloves Fresh Garlic
1 tbls Powdered/Granular Garlic
1 tbls Dried Sweet Basil
1 tbls Dried Oregano
1 tbls Dried Thyme
1 tbls Dried Rosemary
1 stick Unsalted Butter
Kosher Salt
Fresh Ground Black Pepper

Cut the potatoes lengthwise in half.  Then slice each half into approximately 1" wide strips.  Then slice each strip crosswise into about ¼" thick chips.  Place all the sliced potato into a appropriate sized bowl, flush with cold water, then cover completely with cold water and let soak for at least two hours to leach out some of the starch.  When ready strain and drain until fairly dry.

In a fry pan, over medium heat, melt half of the butter and start sautèing the onions/shallots just until they start to turn translucent.  At this point add the potatoes, salt and pepper.  Fry, stirring occasionally, until the potatoes begin to brown (as best you can) on both sides and the onions are thoroughly cooked.  Add the rest of the butter.

Just before everything is about ready, add the remaining herbs and spices, mix thoroughly, kill the heat, cover and let steep for a minute or two.

Serve hot.


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