Smother-Fried Garlic Potatoes
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.
Yield: serves 4-6
- 6-8 medium russet potatoes
- <sup>1</sup>⁄<sub>2</sub> lb. margarine
- 2 minced, peeled garlic cloves
- Salt and freshly ground black pepper
- <sup>1</sup>⁄<sub>2</sub> cup cold water
- 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.
- 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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