Lyonnaise Potatoes
Recipe No. 621 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 621 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Potatoes, white — 45 pounds
- Salt — as needed
- Water, boiling — as needed
- Onions, chopped — 1 pound (1 No. 56 dipper)
- Bacon fat — 2 pounds (1 No. 56 dipper)
- Salt — 3 ounces (6 mess kit spoons)
Pepper — as needed
- Parsley, chopped (optional) — ¼ pound (½ mess kit cup)
Directions
Key ingredients
- Wash potatoes; pare and cut into ½ inch cubes.
- Cover potatoes with boiling salted water. Cover and heat to boiling point; reduce heat and simmer 20 minutes or until tender. Drain.
- Fry onions in bacon fat until tender but not brown.
- Combine potatoes, onions, salt and pepper.
- Place potato mixture in well greased baking pans. Bake in moderate oven (350° F.) until light brown.
- Place parsley over potatoes just before serving.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Potatoes, white — 3 lb 9⅔ oz Salt — to taste Water, boiling — to taste Onions, chopped — 1¼ oz Bacon fat — 2½ oz Salt — about 1½ tsp Pepper — to taste Parsley, chopped (optional) — about 2 tsp
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 621, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.