Lyonnaise Potatoes
To change things up a bit, we felt that it would be interesting to add a bit of text that the writer of Cooking Down East wrote calling back to her time in Aroostook County as a teacher in Ashland.
“When we talk about vegetables we have one thing in mind– Maine potatoes. Our thoughts turn to Aroostook County, fondly may I add, for my first teaching job was in the town of Ashland.
“A summertime trip to Aroostook is a remembered vacation, for the countryside is patchwork pretty as you drive up through ‘The County.’ This is the way Maine people refer to Aroostook County.
“The cultivated fields stretch from the highway to the far horizon on either side of the road and they look exactly like great quilts. Often, firs and spruce mark the boundaries, their spires against the sky.
“You should take this trip when the potatoes are in bloom for it is a breath-taking sight.”
~Marjorie Standish, Cooking Downeast
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Of course, using Maine potatoes is the best way to experience this recipe for Lyonnaise potatoes, though potatoes from anywhere will work! This savory yet simple recipe goes well with almost any protein, and is a sure way to add bulk to any meal.
Lyonnaise Potatoes – Cooking Down East
Ingredients
- 3 cups diced, boiled potatoes
- 1 1/2 tablespoons minced onion
- 3 tablespoons margarine or salad oil
- Salt and pepper
- 1 tablespoon chopped parsley
Directions
Use your frying pan, plain or electric. Melt margarine or heat oil. Cook onion slowly, being careful not to brown it. Add diced potatoes, salt and pepper. Cook using a medium heat, until oil or margarine is absorbed by potatoes. Just before serving, top with parsley. Serves 4.