Stewed Potatoes With Dill Pommes De Terre A Letouffee 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

Steps:

• Scrub the potatoes if you don't plan to peel them.
• Quarter the potatoes and let them soak a bit in cold water.
• Pour all other ingredients into a cooking pot or pan and, over medium heat.
• As soon as the butter is melted and the bouillon cube is dissolved, add in the drained potatoes.
• Allow the potatoes to maintain a slow boil until tender (about 20 minutes) and serve.

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.