Smother-Fried Garlic Potatoes

by0| PUBLISHED Oct 18, 2000 8:00 AM
Smother-Fried Garlic Potatoes
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.

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


  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.
  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.