Patates Etouffees (Smothered Potatoes) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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You can use any kind of stock you want, depending on the flavor of the main dish you serve these with-beef stock if you're serving beef, chicken stock with chicken-or use vegetable stock for a completely vegetarian dish. You can even use water if you absolutely must. A cast-iron pan is preferred. Do not use nonstick. From the Prudhomme Family Cookbook. Thanks to the commenters who noted that black pepper was listed twice. The second ingredient should have been white pepper. Ingredients:
1/3 cup vegetable oil |
3 lbs potatoes, peeled, sliced 1/4 inch thick, and cut into 1-inch squares |
1 1/2 cups onions, very finely chopped |
2 teaspoons salt |
1/2 teaspoon black pepper |
1/2 teaspoon garlic, minced |
1/4 teaspoon white pepper |
1 1/2 cups stock |
1/2 cup green onion, tops only, finely chopped |
Directions:
1. Heat oil in a very large skillet over high heat for about 1 minute. Add potatoes, onions, salt, peppers and garlic, stirring well.
2. Cook about 10 minutes. Each time mixture begins to brown and stick excessively, stir and scrape pan bottom well.
3. Reduce heat to low and cook until mixture is mottled brown throughout, about 20 minutes, stirring and scraping only occasionally.
4. Add 1/2 cup stock and scrape pan bottom well. Cook about 5 minutes, stirring only once or twice.
5. Add 1/2 cup additional stock and cook another 5 minutes, stirring and scraping well, and breaking up about half of the potato pieces. Potatoes should be half creamed and half lumpy.
6. Add remaining stock and green onions, stirring well. Cook about 5 minutes more, stirring and scraping occasionally.
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