Lyonnaise Potatoes

Cook five minutes three tablespoonfuls dripping with one small onion cut in slices. Add cold boiled potatoes cut in slices, and sprinkle with salt, pepper and chopped parsley. Stir until well mixed. Let stand until potatoes are brown underneath; fold and turn on a hot platter… Continue reading

O’Brien Potatoes

From 1905:

The chef of a famous country clubhouse has been prevailed upon to give his recipe for “O’Brien” potatoes. This is a combination of Irish potatoes and pimentos or Jamaica peppers.

The potatoes are cut into slices and parboiled. A layer of potatoes is layered in the baking dish, then a layer of the peppers, the same as in escalloped potatoes. Cream and the liquor from the… Continue reading


From 1922:

During the potato show held in Bronson’s garage Friday and Saturday potato pyramids were served by Ruth Kennedy, home demonstrator with the extension service. As many inquiries were made concerning the recipe used, we are publishing it today. It is one of several sent out by the state college. The recipe follows:

To one cup of well-seasoned mashed potato add one egg yolk. Beat until light… Continue reading