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