Lyonnaise Potatoes

• 1 1/4 lb Potatoes
• 5 oz. Onions
• 1 1/2 – 2 oz Clarified Butter (Vegetable oil)
• To taste Salt and Pepper

Peel, clean and slice the potatoes into 1/4″ thick medallions.  Blanch the potatoes.

Peel onion, cut in half lengthwise and cut julienne.  1/8″ x 2″ slivers.

Heat pan, coat with butter, saute onions until golden brown.  Remove onions and set aside.

Add the rest of the butter and turn to high heat.

Add potatoes carefully and saute until well browned on both sides.

Add onions back in and continue to saute for another minute.

Mix well to blend flavor and season to taste.