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Tamasin’s Potatoes Lyonnaises

(serves four)

1 lb potatoes, in their jackets, scrubbed
1 large white onion
4 ounces goose fat
sea salt to taste

Boil the potatoes until just cooked and set aside to cool slightly. Then slice the onion very thin and saute it in half the goose fat, till crispy and brown. Set aside in a little dish, and DO NOT clean the skillet. Cube the potatoes into nice shapes (Avery did turn up her presentation-obsessed nose at my imprecise angles) and saute in the other half of the goose fat, in the onion skillet, turning frequently to brown on all sides as much as possible. Throw in the onions and toss till mixed. HEAVEN.

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About Kristen

What part of living blissfully in New York and owning an art gallery didn’t work for me? Well, the part that was transferred to London with my husband’s job… Seven years later, here we are, and I am deliriously content to live in the second greatest city in the world (first? second?), cooking, eating, bellringing, watching our remarkable daughter bring herself up in style, and describing it all here, for posterity.
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Random Recipe

Spaghetti With Cream, Porcini and Jambon Iberico

(serves four)

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Tamasin’s Pota­toes Lyonnaises

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Spaghetti With Cream, Porcini and Jam­bon Iberico

Tamasin’s Potatoes Lyonnaises

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Spaghetti With Cream, Porcini and Jambon Iberico