Patates Etouffees (Smothered Potatoes)

Recipe by Chocolatl
READY IN: 55mins


  • 13
    cup vegetable oil
  • 3
    lbs potatoes, peeled, sliced 1/4 inch thick, and cut into 1-inch squares
  • 1 12
    cups onions, very finely chopped
  • 2
    teaspoons salt
  • 12
    teaspoon black pepper
  • 12
    teaspoon garlic, minced
  • 14
    teaspoon white pepper
  • 1 12
    cups stock
  • 12
    cup green onion, tops only, finely chopped


  • 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.