Colette'S Fricasse Potatoes

1. 1

   Soak potatoe slices in water.

2. 2

   Slice pork fat and heat on low in a heavy, large skillet, until reduced to crispy slices. Leave rendered fat in pan, but remove crispy slices.

3. 3

   Add onions to pan and saute on medium-high heat until just transluscent. Add potatoes and coat in fat. Add a small amount of water, salt, pepper and sugar. Add more water until it almost covers the potatoes - it should NEVER cover the potoates, but almost.

4. 4

   Bring to a boil and then reduce the heat to simmer until just cooked through but not mushy, stirring occasionally until much of the water has evaporated.

* Per serving · 4 servings · Values may vary.

No additional tips available.