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Lyonnaise Potatoes for 50

2½ gallons potatoes
1 cup chopped onions
2½ cups bacon fat or butter
3 tablespoons salt
½ teaspoon pepper
½ cup parsley, chopped


Cut boiled potatoes in ½-inch cubes or in slices. Cook the onions in the fat, until soft, not brown, add the potatoes and seasonings, and cook until fat is absorbed and potatoes thoroughly browned. Sprinkle the parsley over just before serving