Pommes De Terre a L'etouffee (Pan Fried Potatoes)

"Recipe from Elle second cookbook. Really deeply delicious with a wonderful crunch."
photo by lazyme photo by lazyme
photo by lazyme
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
Ready In:




  • 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.

Questions & Replies

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  1. Mami J
    These were very much enjoyed! I halved the recipe, and reduced the garlic a bit. Also added a sprig of thyme, but they would be very nice still without it or any other extra seasoning.Thank you for sharing, Lindsey!
  2. lazyme
    Great potatoes! Simple and tasty. I added a little fresh tarragon, thyme and white pepper as seasonings in between the layers. I may have over cooked them a bit, because many of them crumbled while turning, lol. Thanks lindseylcw for a nice side dish. Made for ZWT5 2009 Family Picks.
  3. Thymestudio
    Really liked these potatoes, easy to make, though it did take longer than I anticipated. But the result was worth it as a great side dish. ZWT5
  4. Hill Family
    We normally pan fry potatoes to have with breakfast ... this was a great twist/addition. We enjoyed these babies for dinner as a side dish.
  5. kiwidutch
    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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