Patates Etouffees (Smothered Potatoes)

Submitted by Chocolatl

"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."

 

• Ready In: 55mins
• Ingredients: 9
• Serves: 8

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.

Reviews

[lauralie41]

I know we werent supposed to use a non stick skillet but that is all I had and this recipe sounded so good. Had some purple and russet potatoes from our co-op so used those and added about two tablespoons of unsalted butter to the oil so the potatoes would brown. Left the potatoes in a single layer and did not stir very often to give them a chance to brown up nicely. Started peeling my onions and they were spoiled so I used onion powder and gave it a good shake. Added the first 1/2 cup of broth and let that cook out stirring the potatoes often. After the second 1/2 cup of broth I put a lid on the skillet and that worked like a charm. The potatoes started to mash on their own as I was stirring them and a really nice caramelized colored was on the potatoes. The final cup of broth and green onions went in and again I covered the skillet with the lid. These were awesome potatoes and my DH enjoyed them a lot too! Thanks Pat for another keeper! Made and reviewed for KK's Going Green For March Tag Game.

 

[Tinkerbell]

DS & I thought this was lip-smacking good but DH thought it was just okay. We figure it's because this dish has a very strong resemblance to French Onion Soup, without the soup, which DS & I love but DH does not eat. We'll make this again because the flavor was outstanding for anyone who enjoys caramelized onions. It was a nice change from plain mashed potatoes. I did not think that black pepper needed to be added twice & I didn't want to guess as to what the missing ingredient was, if any, so I omitted the second amount of pepper altogether. We didn't feel that the dish lacked in flavor for it either. Thanks for posting, Chocolatl! Made for ZWT 5 - Ali Baba's Babes.

 

[Yogachef]

Deee... wait for it... Licious!!! I used yellow potatoes, and didn't peel them. (I like the nutrients!!) After carmelizing the onions and garlic, the scent in the kitchen was awesome!! I'm thinking that the second installment of black pepper is a typo, so I substituted cayenne pepper. The pot was empty quicker than I could ever make this...