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 child.

Smothered Potatoes

5 or 6 medium red potatoes
2 tablespoons oil
½ cup chopped onion
Water
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. 

Tip:  If 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 turning color.

Submitted by C. Daigle - Houma, LA