Pommes De Terre a L'etouffee (Pan Fried Potatoes)
photo by lazyme
- Ready In:
- 2 kg potatoes
- 2 onions
- 4 garlic cloves
- 150 ml canola oil
- 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.
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Oops posted the photos and forgot to make the review. I make these semi-regularly becuase DH likes them every now and again. For us, these take more than 40 minutes to cook becuase we found that if you have the heat up too high then the smaller bits tend to burn easily, so I keep the heat way way down and cook them slow for about 1 hour. This gives a more even golden colour and more even crispness thoughout. For personal preference we add more garlic if the cloves are small. Please see my rating system: 4 lovely stars for a simple recipe that we return to often. Thanks !
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