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Pommes De Terre a L'etouffee (Pan Fried Potatoes)
From: lindsey

Recipe from Elle second cookbook. Really deeply delicious with a wonderful crunch.

SERVES 6

  • 2 kg potatoes
  • 2 onions
  • 4 garlic cloves
  • 150 ml canola oil

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.