These potatoes tell a story of happy accidents. Mom Prudhomme was busy raising a house full of children—changing diapers, cooking, and doing laundry without running water. One day, the potatoes scorched a little in the pan, and everyone loved the flavor. That little bit of burn became the secret to a new family favorite.
Ralph, one of Chef Paul’s brothers, later helped cook this dish with her and loved to pile the smothered potatoes high on homemade rolls to make sandwiches. The recipe features Chef Paul’s Vegetable Magic® or Meat Magic® seasonings, bringing that signature flavor to this humble yet delicious dish. These are the kinds of memories that flavor runs deep in.
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Featuring
Servings
Makes 8 to 10 side-dish servings
Ingredients
⅓ cup vegetable oil
3 pounds potatoes, peeled, sliced ¼ inch thick, and cut into about 1-inch squares
1½ cups very finely chopped onions
½ teaspoon minced garlic
3 teaspoons Vegetable Magic® or Meat Magic®
1½ cups, in all, rich stock or water (see Note)
½ cup finely chopped green onions (tops only)
3 pounds potatoes, peeled, sliced ¼ inch thick, and cut into about 1-inch squares
1½ cups very finely chopped onions
½ teaspoon minced garlic
3 teaspoons Vegetable Magic® or Meat Magic®
1½ cups, in all, rich stock or water (see Note)
½ cup finely chopped green onions (tops only)
How To Prepare
Note: Use chicken stock if you’re serving the potatoes with a chicken dish, beef stock with a beef dish, and so on.
In a very large skillet (preferably cast iron), heat the oil over high heat about 1 minute. Add the potatoes, onions, and Vegetable Magic or Meat Magic seasoning, stirring well. Cook about 10 minutes, stirring and scraping pan bottom well only when mixture is browning and starting to stick excessively, but doing so each time that occurs. (It is this sticking process that makes these potatoes special, so be sure to let the mixture stick before you stir!)
Reduce heat to low and cook until mixture is mottled brown throughout, about 20 minutes, stirring and scraping only occasionally. Add ½ cup of the stock and scrape pan bottom well; cook about 5 minutes, stirring only once or twice. Add ½ cup more stock and cook about 5 minutes, stirring and scraping well and breaking up half of the potato pieces, if not already broken up, so the potatoes are half creamed, half lumpy. Add the remaining ½ cup stock and the green onions, stirring well. Cook about 5 minutes more, stirring and scraping occasionally. Remove from heat and serve immediately.
In a very large skillet (preferably cast iron), heat the oil over high heat about 1 minute. Add the potatoes, onions, and Vegetable Magic or Meat Magic seasoning, stirring well. Cook about 10 minutes, stirring and scraping pan bottom well only when mixture is browning and starting to stick excessively, but doing so each time that occurs. (It is this sticking process that makes these potatoes special, so be sure to let the mixture stick before you stir!)
Reduce heat to low and cook until mixture is mottled brown throughout, about 20 minutes, stirring and scraping only occasionally. Add ½ cup of the stock and scrape pan bottom well; cook about 5 minutes, stirring only once or twice. Add ½ cup more stock and cook about 5 minutes, stirring and scraping well and breaking up half of the potato pieces, if not already broken up, so the potatoes are half creamed, half lumpy. Add the remaining ½ cup stock and the green onions, stirring well. Cook about 5 minutes more, stirring and scraping occasionally. Remove from heat and serve immediately.
