Smother-Fried Garlic Potatoes

Name: Smother-Fried Garlic Potatoes
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 6-8 medium russet potatoes; 1 ⁄ 2 lb. margarine; 2 minced, peeled garlic cloves; Salt and freshly ground black pepper; 1 ⁄ 2 cup cold water

Serves
serves 4-6

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.

Ingredients

6-8 medium russet potatoes
¹⁄₂ lb. margarine
2 minced, peeled garlic cloves
Salt and freshly ground black pepper
¹⁄₂ cup cold water

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Instructions

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.

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.