Lyonnaise potatoes

Ingredients 

•  1kg Coliban potatoes (see note)
•  20g butter
•  1 tablespoon olive oil
•  2 brown onions, halved, thinly sliced
•  1/4 cup chopped fresh continental parsley
•  2 garlic cloves, finely chopped

Method 

Step 1
Cook the potatoes in a large saucepan of salted boiling water for 20 minutes or until tender. Drain. Set aside to cool slightly. Cut into 2cm pieces.
Step 2
Heat the butter and oil in a large deep frying pan until the butter is foaming. Add the onion and cook, stirring often, for 10 minutes or until onion starts to caramelise. Add the potatoes and cook, tossing often, for 10 minutes or until the potatoes are golden.
Step 3
Add the parsley and garlic. Toss to combine. Serve.



Nutrition

Energy 765kJ	Fat saturated 2.00g
Fat Total 6.00g	Carbohydrate sugars g
Carbohydrate Total 28.00g	Dietary Fibre 5.00g
Protein 4.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

Notes

If Coliban potatoes are unavailable, use Lady Christl potatoes.
Serves 6 as an accompaniment
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.


Source:

http://www.taste.com.au/recipes/22756/lyonnaise+potatoes?ref=collections,french-recipes