Boil them slowly, so that they can absorb the liquor; when they are done, brown them in a stew-pan in a little oil, and serve them to be eaten with oil and vinegar, pepper and salt.
POTATOES, BROILED .-- Potatoes are served this way sometimes in Italy.

They are first boiled in their skins, but not too long.

They are then taken out and peeled, cut into thin slices, placed on a gridiron, and grilled till they are crisp.

A little oil is poured over them when they are served.
POTATOES A LA LYONNAISE .-- First boil and then peel and slice some potatoes.
Make some rather thin puree of onion.

(_See_ SAUCE SOUBISE.) Pour this over the potatoes and serve.
Another way is to first brown the slices of potatoes and then serve them with the onion sauce, with the addition of a little vinegar or lemon-juice.
POTATOES A LA PROVENCALE .-- Put a small piece of butter into a stew-pan, or three tablespoonfuls of oil, three beads of garlic, the peel of a quarter of a lemon, and some parsley, all chopped up very fine; add a little grated nutmeg, pepper and salt.