I am always worried when making fried potatoes that the potatoes won’t cook. I dislike when eating the dish when the potatoes are too crunchy.
Thankfully, this did not happen here. I think the dice on the potatoes was small enough to insure this.
I love the addition of the onions! I really enjoy onions and potatoes together.
The interesting addition is the pimiento. Pimientos are hard to find fresh, but every supermarket I have ever been in has had them in a jar. My husband was quite successful growing pimientos in our garden last year. It takes some commitment, but I think it was worth it.
A pimiento is similar to a bell pepper. I think they are a touch sweeter.
They really went well with the potatoes. They added a nice flavor dimension and a lovely pop of red color.
My only issue was that I didn’t add quite enough salt. They needed just a touch more at the end.
But, the potatoes were lovely. I served them with dinner, but they would be great at breakfast as well!
Lyonnaise Potatoes
1/4 Cup Shortening
4 Cups Raw Potatoes, Raw, Cut into 1/2” Cubes
1 Small Onion, Chopped Fine
1 Teaspoon Salt
4 Pimientos, Chopped
2 Tablespoons Minced Parsley
Heat shortening in a skillet over high heat. Add potatoes, onion and salt. Cook until potatoes are almost tender. Add pimiento and parsley. Mix carefully. Cook until potatoes are golden brown.
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