Pommes De Terre a L'etouffee (Pan Fried Potatoes)

From: kiwidutch

On Dec 3, 2007

Oops posted the photos and forgot to make the review. I make these semi-regularly becuase DH likes them every now and again. For us, these take more than 40 minutes to cook becuase we found that if you have the heat up too high then the smaller bits tend to burn easily, so I keep the heat way way down and cook them slow for about 1 hour. This gives a more even golden colour and more even crispness thoughout. For personal preference we add more garlic if the cloves are small. Please see my rating system: 4 lovely stars for a simple recipe that we return to often. Thanks !

From: Frugal Fifer

On Oct 16, 2007

Simple and delicious potato dish, full of flavour. I had difficulty keeping the potatoes whole, but I may have sliced them too thinly. They took on a lovely colour and the onions were delicious. Will certainly make again in the future.

From: Elly in Canada

On Oct 4, 2007

A nice easy way to prepare a very tasty potato dish! I served this with some leftover poached salmon and fresh green peas.

From: Chef jshaffer

On Apr 5, 2007

It's hard to over rate this dish. It is wonderful and so simple. I don't know where all the wonderful flavor comes from, but it is there and the texture is even better. By the way, it is not necessary to turn them all those times. Just keep an eye so they don't burn, and don't add any liquid, no matter how tempted you are. The liquid in the potatoes and onions provides all you need to steam the potatoes and onions and still allow the potatoes to brown crisp.