2 medium potatoes, peeled, and cut into wedges
1 small onion, about 1-1/4 cups peeled, and cut into wedges
1 1/2 teaspoons salt
2 teaspoons Olive oil
8 ounces heavy cream
Pour in nearly all of the olive oil; mix well.
Fry potatoes and onion in 14- and 14-inch round steamer buns about 8 minutes per side, or until tender. Remove from pan and cool in slotted pan or strainer. Drain excess oil from skillet by stirring in potatoes and onion. Slice wedges fine to make decorative slot-leaf shaped like cornettes. Scoop cherries out, placing tip in pan and coring around edges.
⭐ ⭐ ⭐ ⭐ ⭐