Smother-fried Garlic Potatoes
I cut potatoes into smaller pieces so it would cook faster. Went great with flat iron steaks and herb butter
I cut potatoes into smaller pieces so it would cook faster. Went great with flat iron steaks and herb butter
- Carbohydrate 1.846813295 g
- Cholesterol 0 mg
- Fat 183.0602409135 g
- Fiber 0.106 g
- Protein 0.406673896 g
- Saturated Fat 34.45199253965 g
- Serving Size 1 1 recipe (257g)
- Sodium 2139.75277455 mg
- Sugar 1.740813295 g
- Trans Fat 5.31212665269997 g
- Calories 1627 calories
Step-by-step
- Peel 6-8 medium russet potatoes, cut lengthwise into thick wedges, and set aside.
- Melt 1/2 lb. margarine in a large cast-iron or heavy-bottomed skillet over medium-low heat.
- Add potatoes and 2 minced, peeled garlic cloves, and stir until potatoes are well coated with margarine and garlic.
- Season to taste with salt and freshly ground black pepper.
- Pour 1/2 cup cold water over potatoes, cover skillet with a tight-fitting lid, and smother-fry, stirring occasionally, until potatoes are very tender when pierced with a fork, but not falling apart, 45-60 minutes.
The Mechanics of Steaming in Fat
The ingredient list fails to convey how moisture drives this cooking method. Adding cold water to hot fat creates an immediate steam environment inside a covered skillet. Russet potatoes possess high starch content, which helps absorb the rendered fats efficiently while the trapped steam softens the interior flesh without burning the exterior.
Managing Russet Potatoes
Russets crumble easily if agitated too frequently. Cut the wedges uniformly to ensure equal cooking times across all pieces. Maintain the heat at a medium-low setting so the margarine melts gradually without scorching the minced garlic, which turns bitter quickly under excessive direct heat.
Adapting Fats and Dietary Needs
Margarine provides the primary cooking medium here, though olive oil or neutral vegetable oils work well as direct substitutes using a one-to-one volume ratio. Cast-iron skillets distribute heat evenly, retaining thermal energy long after the burner is switched off, which aids the final softening phase of the cooking process.
