Smothered Potatoes in the Louisiana Cooking
style is a traditional favorite in South Louisiana.
An old family favorite, my husband likes to eat
these with a drizzle of cane syrup as he has done since he was a
5 or 6 medium red potatoes
2 tablespoons oil
˝ cup chopped onion
2 tablespoons chopped parsley
Salt and Pepper
Peel the potatoes, rinse them off and cut them
into about 1 inch cubes or smaller, rinse and set aside.
In a 3 quart heavy pot, sauté the onion in oil until limp.
Add the cubed potatoes, salt and pepper, stir the pot well,
cover and cook. Check
for sticking, if necessary add a little water to complete cooking.
I like to gently mash the potatoes as they are cooking, just
a little. About 5
minutes before done, add the parsley. We like this dish with a little brown on the bottom, so
I uncover the pot when they are almost done let the potatoes stick a
little to the bottom of the pot and brown.
the potatoes are peeled and cubed early in the day, put them in a
deep container and cover with cool tap water to prevent them from
Submitted by C. Daigle - Houma, LA