Smothered Potatoes
Recipe: #18944
May 11, 2015
Categories: Side Dishes, Potatoes, Cajun, Sunday Dinner, Gluten-Free Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"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. Adapted from the Prudhomme Family Cookbook."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (258.7 g)
- Calories 215.4
- Total Fat - 9.2 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 699.7 mg
- Total Carbohydrate - 30.4 g
- Dietary Fiber - 4.7 g
- Sugars - 3.6 g
- Protein - 4.1 g
- Calcium - 29.3 mg
- Iron - 1.2 mg
- Vitamin C - 18.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil in a very large skillet over high heat for about 1 minute. Add potatoes, onions, salt, peppers and garlic, stirring well.
Step 2
Cook about 10 minutes. Each time mixture begins to brown and stick excessively, stir and scrape pan bottom well.
Step 3
Reduce heat to low and cook until mixture is mottled brown throughout, about 20 minutes, stirring and scraping only occasionally.
Step 4
Add 1/2 cup stock and scrape pan bottom well. Cook about 5 minutes, stirring only once or twice.
Step 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.
Step 6
Add remaining stock and green onions, stirring well. Cook about 5 minutes more, stirring and scraping occasionally.
Tips
No special items needed.
0 Reviews
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