Potato Smother Food

SMOTHERED POTATOES RECIPE

Steps:

• Heat olive oil in your pot/pan on medium heat, then add the potatoes along with the onions. Cover with the lid and let them cook for a few minutes. You need to keep checking and flipping the potatoes so that they don't get burnt.
• Add the water or stock, cover with the lid and cook for a few minutes.
• When the potatoes are almost done, add the garlic, salt, and pepper and cook without a lid until you the potatoes are cooked through and the thinnest slices are a bit mushy. Remove from heat and serve with fresh herbs, sour cream, pesto, or anything that you like.

SMOTHERED POTATOES

Steps:

• Season potatoes with salt and pepper to taste. Place flour in a shallow dish or bowl; coat potatoes with flour. Add onion to potato/flour mixture and set aside.
• Heat oil in a medium skillet over medium-high heat. When oil is hot add potato/onion mixture and cook until golden brown, stirring occasionally to prevent burning.
• When mixture has browned, reduce heat to low, add water and cover skillet. Simmer for 20 minutes, or until tender.

SMOTHERED POTATOES

Steps:

• In large heavy pot fry bacon until slightly crisp; remove, drain and crumble.
• Drain all but 2 tablespoons bacon drippings from pot.
• Add onions, red and green bell peppers, celery and potatoes.
• Cook on medium heat, covered, stirring occasionally without mashing until potatoes are tender; turn off fire.
• Sprinkle over with garlic powder, salt and pepper.
• Add processed cheese and reserved crumbled bacon, stirring gently to coat.
• Sprinkle with Parmesan cheese.

SMOTHERED POTATO TOT NACHOS

Steps:

• Arrange the potato tots in a single layer on a baking sheet. Sprinkle with the taco seasoning. Bake according to package instructions. Let cool on the baking sheet for 5 minutes.
• Transfer the potato tots to a large platter, stacking them no more than two high. Pour the Perfect Cheese Sauce over the tots. Garnish with the tomatoes, jalapenos, scallions, cilantro and avocado. Sprinkle with the lettuce and bacon, if using.
• Melt the butter in a medium saucepot over medium heat. Stir in the flour and cook, stirring often, until a thick paste forms and turns golden brown. Stir in the taco seasoning and cook 30 seconds more.
• Gradually whisk in the milk, adding 1 cup at a time. Allow the mixture to come to a simmer before adding the next. It will be extremely thick at first and will thin with each addition. When all the milk is added bring the sauce to a simmer and cook 5 more minutes. Whisk in the cream cheese.
• Remove the sauce from the heat. Add the Cheddar and Parmesan and whisk until smooth. The sauce keeps refrigerated for up to 2 weeks or frozen for 6 months. If using from cold, carefully bring the sauce back to a boil before serving.

SMOKED POTATO

Steps:

• Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
• Using a fork, pierce holes on all sides of the potato. The more holes, the smokier the flavor. Rub oil on all sides of the potato and sprinkle with salt.
• Place potato directly on the smoker rack and cook for 3 1/2 hours

POTATO SMOTHER

Steps:

• In a Dutch Oven, over med. high heat saute salt pork or bacon until crisp.
• Then start your layers.
• Potatoes.
• Onions.
• 1 Tbs. Flour.(sprinkle over potatoes/onions).
• Salt/pepper to taste.
• Repeat layers.
• Then add just enough water to come to half-way (Do Not cover potatoes).
• Cover and cook on medium heat until potatoes are done.It will make its own creamy like gravy.
• Good with meatloaf, etc.

SMOTHERED POTATOES

Steps:

• Peel and slice potatoes to a quarter inch thin.
• Place in large dish with and inch of water above potatoes.
• Microwave for 10 minutes, checking after 5.
• Heat oil in a non-stick skillet, which will allow better browning on medium-high.
• Dry off potato slices, add to pan, turning over gently and letting them brown and get crispy.
• After most are brown, turn heat down to low-medium, cover with lid and steam 5-10 minutes checking and continuing to turn.
• Slice 12-14 slices of Medium Cheddar Cheese are what ever you prefer and place on top of potatoes, turn heat down to low add salt and pepper.

PATATES ETOUFFEES (SMOTHERED POTATOES)

Steps:

• Heat oil in a very large skillet over high heat for about 1 minute. Add potatoes, onions, salt, peppers and garlic, stirring well.
• Cook about 10 minutes. Each time mixture begins to brown and stick excessively, stir and scrape pan bottom well.
• Reduce heat to low and cook until mixture is mottled brown throughout, about 20 minutes, stirring and scraping only occasionally.
• Add 1/2 cup stock and scrape pan bottom well. Cook about 5 minutes, stirring only once or twice.
• Add 1/2 cup additional stock and cook another 5 minutes, stirring and scraping well, and breaking up about half of the potato pieces. Potatoes should be half creamed and half lumpy.
• Add remaining stock and green onions, stirring well. Cook about 5 minutes more, stirring and scraping occasionally.