See the Recipe. Laurie Smith

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.

Smother-Fried Garlic Potatoes Smother-Fried Garlic Potatoes
This recipe calls for russet potatoes, but new potatoes taste good, too.
Yield: serves 4-6


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


  1. Peel 6-8 medium russet potatoes, cut lengthwise into thick wedges, and set aside. Melt 12 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.
  2. Pour 12 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.