Smother-Fried Garlic Potatoes

  • Serves

    serves 4-6


At the Lazy H Smokehouse, cook Velma Willett uses russets—what she calls ''choppers''—for this dish, though she admits that new potatoes are real good too, when you can find them.


  • 6-8 medium russet potatoes
  • 12 lb. margarine
  • 2 minced, peeled garlic cloves
  • Salt and freshly ground black pepper
  • 12 cup cold water


Step 1

Peel 6-8 medium russet potatoes, cut lengthwise into thick wedges, and set aside. Melt 1⁄2 lb. margarine in a large cast-iron or heavy-bottomed skillet over medium-low heat. Add potatoes and 2 minced, peeled garlic cloves, and stir until potatoes are well coated with margarine and garlic. Season to taste with salt and freshly ground black pepper.

Step 2

Pour 1⁄2 cup cold water over potatoes, cover skillet with a tight-fitting lid, and smother-fry, stirring occasionally, until potatoes are very tender when pierced with a fork, but not falling apart, 45-60 minutes.

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