Pommes De Terre A L Etouffee Pan Fried Potatoes Recipes

POMMES DE TERRE A L'ETOUFFEE (PAN FRIED POTATOES)

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.

STEWED POTATOES WITH DILL (POMMES DE TERRE A L'ETOUFFEE)

Steps:

• Rinse and drain the potatoes well. Do not peel. Cut them in quarter-inch-thick slices. There should be about four cups.
• Heat the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the potato slices, bay leaf, salt, pepper and broth.
• Bring to a simmer. Cover tightly and cook slowly about five minutes.
• Uncover and cook until the liquid is evaporated. Serve sprinkled with the chopped dill.

POMMES DE TERRE A LA BOULANGERE: POTATOES A LA BAKERY

Steps:

• Preheat the oven to 300 degrees F.
• Melt half the butter with the olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions, then a final one of potatoes, and finally pour over the stock. Cover the pan with foil, and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.

POMMES DE TERRE CHARCUTIERE (BAKED POTATOES STUFFED WITH PORK)

Steps:

• Preheat oven to 400 degrees.
• Arrange the potatoes on a baking sheet and place in the oven. Bake one hour to one hour and 15 minutes or until done.
• Meanwhile, heat one tablespoon of the butter in a saucepan and add the onion and celery. Cook, stirring, until wilted. Add the pork, sage, salt and pepper to taste and cook, stirring down with the side of a heavy metal spoon to break up any lumps, until meat loses its raw look.
• When the potatoes are done, slice off the top of each one, about half an inch from the top. Carefully scoop out the center of each potato bottom to make a "boat" for stuffing. Put the scraped-out potato pulp into the saucepan and mash well and uniformly with the meat mixture. Add the milk, three tablespoons of the butter, salt and pepper to taste and parsley and blend thoroughly.
• Fill the potato boats with the mixture, piling it up and smoothing it over.
• Arrange the potatoes, stuffed side up, on a baking dish. Melt the remaining tablespoon of butter and brush the tops of each potato with it. Hold a sieve over the top of each potato and sprinkle the paprika through the sieve onto the tops of the potatoes.
• Return the potatoes to the oven and bake 15 minutes.

PAN FRIED POTATOES

Steps:

• Microwave the potatoes or use leftover baked potatoes (Recipe #280220) and set aside until cool enough to handle. Peel the potatoes and slice about 1/3 inch thick in rounds.
• Heat oil and butter in pan and when butter stops sizzling start cooking the onion but don't let them brown much.
• I use a 9" preheated cast iron pan for this recipe.
• Add potatoes to the pan and put a lid on it over medium low heat until the potatoes are starting to brown on the bottom, and then remove the lid and continue browning. Add salt and pepper on top of the potatoes.
• When the bottom of the potatoes are brown enough for you (should be mahogany colored) put a plate over the pan and flip the potatoes out. Slide the potatoes back into the pan (first add a little butter if it needs it) and brown the potatoes. Do not replace the pan lid.
• Slide potatoes onto a platter and sprinkle with paprika. Cut into wedges and serve with eggs, beans, what you like.

PAN FRIED POTATOES

Steps:

• Peel and cube (1/2 inch cubes)potatoes.
• In a large pan or skillet add oil and cubed potatoes, cook on medium heat until slightly golden but potatoes will still be firm.
• Add onion, onion and garlic powder and salt and pepper. Mix well and continue cooking until potatoes are cooked.
• Serve with sour cream or ketchup.