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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
	1½	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
	1	tbls	White Vinegar
			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 and vinegar. Just before everything is about ready, add the remaining herbs and spices, mix thoroughly, kill the heat, cover and let steep for a few minutes. Serve hot. Enjoy.