Best 3 Stewed Potatoes With Dill Pommes De Terre A Letouffee Recipes

STEWED POTATOES WITH DILL (POMMES DE TERRE A L'ETOUFFEE)

Steps:

• Rinse and drain the potatoes well. Do not peel. Cut them in quarter-inch-thick slices. There should be about four cups.
• Heat the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the potato slices, bay leaf, salt, pepper and broth.
• Bring to a simmer. Cover tightly and cook slowly about five minutes.
• Uncover and cook until the liquid is evaporated. Serve sprinkled with the chopped dill.

POMMES CHEF ANNE

Steps:

• Preheat the oven to 425 degrees F.
• Working 1 potato at a time, slice very thin on the mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes. Coat an 8-inch nonstick saute pan with olive oil, using the potato slices starting from the center make concentric circles of potatoes. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty. Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated Parmigiano and salt. After every layer of potatoes press the potatoes so they are very compact. Repeat this process with the remaining 2 potatoes.
• Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Put the pan in the preheated oven and bake for 20 to 25 minutes. Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important- if you attempt this without draining the oil it will drain out on your wrist and burn you.
• Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Cut into wedges and serve.

POMMES DE TERRE A L'ETOUFFEE (PAN FRIED POTATOES)

Steps:

• peel and wash potatoes and cut into very thin slices.
• chop peeled onions and garlic finely.
• heat oil in heavy iron casserole and add the potato slices in layers with onion and garlic and seasoning in between.
• cover the pan and cook over medium to brisk heat.
• at first sign of steam take a large flat spoon or fllodslice and turn the potatoes over, in sections, to cook on the other side.
• Do this twice BUT ONLY TWICE more.
• after 25-30 mins of cooking time serve at once.
• Note; if potatoes tend to stick to pan lower heat, DO NOT ADD ANY LIQUID.