Potatoes Lyonnaise

• 1 lb. potatoes
• 1 finely sliced onion
• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 1 Tbsp. goose or duck fat

Peel the potatoes, cut them into chunks, and boil them for about 6–7 minutes, till they are nearly cooked.

While the potatoes are still hot, slice them thinly and set them to saute in the butter and oil.

Meanwhile sauté the onions in the fat in another pan, turning them frequently until they turn golden—about 15 minutes.

Remove the potatoes from the pan to a bowl lined with paper towels and pour the onions over them. Salt and pepper them, pull the paper towels out from under, and serve at once.

You can garnish this with some chopped parsley or chives, too.