Patates Etouffees (Smothered Potatoes)

1. 1

   Heat oil in a very large skillet over high heat for about 1 minute. Add potatoes, onions, salt, peppers and garlic, stirring well.

2. 2

   Cook about 10 minutes. Each time mixture begins to brown and stick excessively, stir and scrape pan bottom well.

3. 3

   Reduce heat to low and cook until mixture is mottled brown throughout, about 20 minutes, stirring and scraping only occasionally.

4. 4

   Add 1/2 cup stock and scrape pan bottom well. Cook about 5 minutes, stirring only once or twice.

5. 5

   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.

6. 6

   Add remaining stock and green onions, stirring well. Cook about 5 minutes more, stirring and scraping occasionally.

* Per serving · 4 servings · Values may vary.