I have shared several recipes from my college days that were from roommates, but this recipe for Lyonnaise Potatoes is the first one that I am sharing from an actual “textbook” from one of my classes.
My college major started out as Home Economics Education. Thinking that I would be able to get a job as a county Home Economist with a Bachelor’s Degree turned out to be a misunderstanding. When I found out that student teaching, as well as a Master’s Degree were required, I had to make some adjustments to my after-college plans. So I dropped the Education part of my major and went for Home and Family Studies which I knew that I would use once I had a family of my own.
One of my textbooks, for a cooking class that I had, was “Meals for Many” by Edward E. Sanders, who also happened to be my instructor. It was really one of my favorite classes because we had 2 classrooms–one of which was a fully stocked kitchen, or I should say kitchens. There were about 4 or 5 individual kitchens, so that students were divided up into pairs to prep and serve the meals that were included in the book. Our dinner guest was the author of the book, and he used to be the head chef at the famous Hotel Utah in Salt Lake City (which is no longer there). No pressure there.
We learned so much in that class and it was fun to have table linens and decorations to use to set the tables according to the theme of the meal. My cooking partner and I had a blast and got pretty high marks for our efforts.
This Lyonnaise Potatoes recipe was one of my favorites and it is so easy. The menu from that textbook actually included Stuffed Green Peppers, which is what I served the other day when I made this. These potatoes pair well with just about any meat main dish like this Crockpot Cubed Steak.
Here’s a disclaimer–I don’t normally overcook my onions, but when I do it’s because I was setting up a photo shoot for the green peppers and kind of forgot to check the onions. Hey, there is a lot going on around here.
Lyonnaise Potatoes
- April 8, 2021
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Ingredients
- 1 lb. russet potatoes
- 1/4 cup fresh minced onions
- 2 tablespoons shortening (olive oil would probably be good)
- Salt and white pepper, to taste
Directions
- Step 1
- Peel and wash potatoes. Boil for approximately 20 minutes (slightly undercook). Drain, cool and cut into 1/4-inch slices.
- Step 2
- Sauté onions over medium heat until light brown, then add sliced potatoes, salt and white pepper, turning potatoes so that all sides are lightly browned.
- Step 3
- Remove from pan and serve.
