Patates Etouffees Smothered Potatoes Recipes

Steps:

• peel and wash potatoes and cut into very thin slices.
• chop peeled onions and garlic finely.
• heat oil in heavy iron casserole and add the potato slices in layers with onion and garlic and seasoning in between.
• cover the pan and cook over medium to brisk heat.
• at first sign of steam take a large flat spoon or fllodslice and turn the potatoes over, in sections, to cook on the other side.
• Do this twice BUT ONLY TWICE more.
• after 25-30 mins of cooking time serve at once.
• Note; if potatoes tend to stick to pan lower heat, DO NOT ADD ANY LIQUID.

Steps:

• Season potatoes with salt and pepper to taste. Place flour in a shallow dish or bowl; coat potatoes with flour. Add onion to potato/flour mixture and set aside.
• Heat oil in a medium skillet over medium-high heat. When oil is hot add potato/onion mixture and cook until golden brown, stirring occasionally to prevent burning.
• When mixture has browned, reduce heat to low, add water and cover skillet. Simmer for 20 minutes, or until tender.

Steps:

• Heat oil in a very large skillet over high heat for about 1 minute. Add potatoes, onions, salt, peppers and garlic, stirring well.
• Cook about 10 minutes. Each time mixture begins to brown and stick excessively, stir and scrape pan bottom well.
• Reduce heat to low and cook until mixture is mottled brown throughout, about 20 minutes, stirring and scraping only occasionally.
• Add 1/2 cup stock and scrape pan bottom well. Cook about 5 minutes, stirring only once or twice.
• 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.
• Add remaining stock and green onions, stirring well. Cook about 5 minutes more, stirring and scraping occasionally.

Steps:

• Poke holes in the potatoes with a fork, then place each in a ziploc bag and cook in the microwave for 2 minutes apiece or until done. Set aside.
• Brown ground beef in a skillet then set aside.
• Pour both cans of soup into a sauce pan and put over medium heat.
• When the soup begins to steam, begin adding your remaining sauce ingredients. You can adjust the amount of chile to suit your liking!
• Cook sauce until it bubbles and is heated through thoroughly.
• Simply top your baked potatoes with the cooked beef, then smother with sauce. It's delicious if you top this with grated cheese, sour cream, and salsa!

Steps:

• Peel and slice potatoes to a quarter inch thin.
• Place in large dish with and inch of water above potatoes.
• Microwave for 10 minutes, checking after 5.
• Heat oil in a non-stick skillet, which will allow better browning on medium-high.
• Dry off potato slices, add to pan, turning over gently and letting them brown and get crispy.
• After most are brown, turn heat down to low-medium, cover with lid and steam 5-10 minutes checking and continuing to turn.
• Slice 12-14 slices of Medium Cheddar Cheese are what ever you prefer and place on top of potatoes, turn heat down to low add salt and pepper.

Steps:

• In large heavy pot fry bacon until slightly crisp; remove, drain and crumble.
• Drain all but 2 tablespoons bacon drippings from pot.
• Add onions, red and green bell peppers, celery and potatoes.
• Cook on medium heat, covered, stirring occasionally without mashing until potatoes are tender; turn off fire.
• Sprinkle over with garlic powder, salt and pepper.
• Add processed cheese and reserved crumbled bacon, stirring gently to coat.
• Sprinkle with Parmesan cheese.

Steps:

• Mix sausage, bacon, Tasso, potatoes in cooking pot. Season mixture with seasoning listed above.
• Add water to potatoes. Do not cover potatoes completely with water!
• Cook over medium to high heat, stir-ring occasionally to keep from sticking until potatoes are tender.
• Serve hot.