Potato Lyonnaise

Serves: to serve 4

Prep Time: 5 Minutes

Cook Time: 25 Minutes

Ready In: 30 mins

4 medium-sized - potatoes

2 large - onions

2 - 3 tablespoons - duck fat, goose fat or beef dripping

Peel the potatoes, cut them lengthways into four segments per potato. Rinse in cold water to remove any excess starch, then place them in a pan with enough lightly-salted water to completely cover them. Bring the water to the boil and cook for just 8-10 minutes (they should remain slightly undercooked). Remove from the heat and drain off the water. Now cut into slices about ¼" (0.5cm) thick.
Meanwhile peel and slice the onion and fry gently in the fat for about 8 minutes. Add the sliced potatoes to the pan and continue cooking over a gentle heat, turning occasionally, until they become a light golden-brown. (If during this time, the onions start to brown, remove them from the pan with a slotted spoon and set aside until the potatoes are cooked, then add them back to the pan for a minute prior to serving). Sprinkle with a little freshly-chopped parsley and serve hot.