Recipe: Yummy smothered potatoes

Delicious, fresh and tasty.

smothered potatoes. Reviews for: Photos of Smothered Potatoes. Smothered Potatoes. this link is to an external site that may or may not meet accessibility guidelines. Thank you for tuning in for another one of my delicious recipes!

smothered potatoes Serve as a side dish or appetizer. The picture is my potatoes I smothered at my cousin's house for sunday brunch. Spicy and flavorful smothered potatoes with sausage and fresh shrimp made easy! You can cook smothered potatoes using 5 ingredients and 4 steps. Here is how you cook that.

Ingredients of smothered potatoes

  1. Prepare of baking potatoes peeled and sliced.
  2. It's of onion peeled and sliced into half moon pieces.
  3. Prepare of salt pepper to taste.
  4. You need of garlic cloves chopped.
  5. You need of veg oil.

Toss it into a slow cooker and forget it. Sliced potatoes are tossed with onion in seasoned flour, then fried in a bit of hot oil, covered and Smothered Stewed Potatoes. Add onions, red and green bell peppers, celery and potatoes. Cook on medium heat, covered, stirring occasionally without mashing until.

smothered potatoes instructions

  1. get all ingredients prepared and preheaat a cast iron skillet or non stick skillet over medium heat.
  2. add potatoes, onions and garlic to pan. let it brown nicely before you start to flip the potatoes..
  3. let potatoes cook and turn them every 10 minutes or so to keep from sticking to the pan. let it cook for a total of 20 minutes and test doneness of potatoes by inserting a knife and if it easily removes then they are done. you should have crispy pieces mixed with some soft smashed ones..
  4. season with salt and pepper. you can add herbs or other seasonings that you like. serve warm as a breakfast or dinner side dish..

Pork chops and potatoes smothered in a creamy cheesy sauce makes for great comfort food. I have tried several recipes for baked pork chops and scalloped potatoes. Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be regarded as a form of stove-top braising. Put the potatoes in a glass or microwavable bowl and microwave according to the manufacturer's Carefully remove the bowl and smash the potatoes with a fork.