Leo Miller's Lyonnaise Potatoes

• 1 tablespoon butter
• 1 large onion, thinly sliced
• Oil, for deep-frying
• 1 large Idaho baking potato, peeled and sliced 1/4-inch thick
• 1 tablespoon chopped garlic
• 2 tablespoons chopped scallions
• 1 tablespoon chopped parsley
• Salt and freshly-ground black pepper

1. In a skillet, preferably cast iron, melt butter over low heat and slowly cook onion until sweet and golden brown, about 20 minutes.
2. Meanwhile, in a deep-fryer or high-sided skillet heat 1 to 2 inches of oil to 360 degrees.
3. Fry potatoes until golden brown.
4. Remove with a slotted spoon and drain on paper towels.
5. When onion is tender and caramelized, add garlic and cook 2 minutes.
6. Add fried potato, scallions and parsley.
7. Toss until potatoes are crisp and heated through.
8. Season to taste with salt and pepper.
9. Serve immediately.

butter, onion, baking potato, garlic, scallions, parsley, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/leo-millers-lyonnaise-potatoes-recipe.html (may not work)