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Italian Lyonaised Potatoes
Alternative Ingredients are listed in Red
|2||cups||Diced Visalia Onion|
|1||tbls||Dried Sweet Basil|
|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 sautéing the onions/shallots just until they start to turn translucent. At this point add the potatoes, salt and pepper. Fry, stirring ocationally, until the potatoes begin to brown (as best you can) on both sides and the onions are thoroughly cooked. Add the reat 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.