GIRARDET'S LYONNAISE POTATOES

      Title: GIRARDET'S LYONNAISE POTATOES
  Categories: Potatoes
       Yield: 4 Servings
  
     500 g  New potatoes; 1 lb 2 oz
     100 g  Onions; 3 1/2 oz
       2 tb Oil
            Salt
            Pepper
  
   Note - This dish is simple enough as long as your frying pan is very
   large, the oil is very hot and the potatoes are cooked in one layer
   only.
   
   Preparation
   
   Peel the potatoes and slice them finely - 2mm (1/16 in) thick - with a
   mandoline. A food processor will do as well, as long as the slices are
   thin.
   
   Peel the onions. Slice them finely too, and separate the rings in each
   slice.
   
   Finishing
   
   Heat the oil in a large frying pan.
   
   Season the potatoes and onions.
   
   Put the slices of potato into the pan first and saute them quickly,
   turning them over several times, for 2 minutes. Add the onions and
   continue cooking, still stirring and turning, for 3-4 minutes more,
   until both potatoes and onions are crisp and golden.
   
   From: Fredy Girardet, Cuisine spontanee, Papermac 1986, ISBN
   0-333-40957-4
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