Cajun Smothered Potatoes

Ingredients

Equipment Needed

• •12-inch cast iron skillet or large Dutch oven with lid
• •Sharp knife for slicing potatoes evenly
• •Wooden spoon for stirring without scratching cast iron

Instructions

1. 1

   Render the bacon

   Set your largest cast iron skillet or heavy-bottomed Dutch oven over medium heat. Add the bacon pieces and cook slowly, stirring occasionally, until the fat renders and the bacon turns golden and crispy, about 8 to 10 minutes. You want the bacon just this side of crisp because it will continue cooking with everything else. Remove the bacon to a paper towel-lined plate, but leave every drop of that rendered fat in the pan. That fat is flavor you are building on.

   Do not rush the bacon. Low and slow rendering gives you more fat and better flavor than high heat ever will.
2. 2

   Build the trinity base

   Add the diced onion, bell pepper, and celery to the bacon fat. Sprinkle with a pinch of salt to draw out moisture. Cook over medium heat, stirring often, until the vegetables soften and the onions turn translucent with golden edges, about 7 to 8 minutes. The kitchen should smell like Louisiana by now. When the trinity is ready, it will have reduced by about half and look glossy from the bacon fat.

3. 3

   Add garlic and white onion bottoms

   Push the trinity to the edges of the pan and add the minced garlic and the white parts of the green onions to the center. Let them sizzle for about 30 seconds until fragrant, then stir everything together. Garlic burns fast, so keep it moving. You want that aroma without the bitterness.

4. 4

   Layer in the potatoes

   Add the sliced potatoes to the skillet in layers, seasoning as you go. Sprinkle the Cajun seasoning, salt, black pepper, and cayenne over the potatoes as you add them, tossing gently to distribute the spices and coat everything in that beautiful bacon fat. The potatoes should glisten.

   Slicing the potatoes to an even 1/4-inch thickness ensures they cook at the same rate. Too thick and the centers stay hard; too thin and they fall apart before the gravy develops.
5. 5

   Add stock and smother

   Pour the chicken stock over the potatoes. The liquid should come about halfway up the potatoes, not covering them completely. Bring to a gentle simmer, then reduce heat to medium-low. Cover the skillet with a tight-fitting lid or aluminum foil. This is the smothering. The potatoes will steam and braise simultaneously, absorbing flavor while the liquid reduces into gravy.

6. 6

   Cook low and slow

   Let the potatoes cook covered for 25 to 30 minutes, lifting the lid to stir gently every 10 minutes or so. Stir from the bottom to prevent sticking, but be gentle. Some of the potato edges will start to break down and thicken the gravy naturally. That is exactly what you want. The potatoes are done when a fork slides through with no resistance.

   If the liquid reduces too quickly before the potatoes are tender, add a splash more stock. If there is too much liquid when the potatoes are done, remove the lid and let it simmer down.
7. 7

   Finish with butter and taste

   When the potatoes are fork-tender and the gravy has thickened to coat a spoon, remove from heat. Stir in the butter until it melts and makes the gravy glossy. Return the reserved bacon to the skillet. Now taste. Taste, taste, taste. Adjust the salt if needed. Add more cayenne if you want heat. Trust your palate.

8. 8

   Garnish and serve

   Scatter the green onion tops and chopped parsley over the potatoes. Serve straight from the skillet while everything is hot and fragrant. At Lagniappe, we set the cast iron right on the table with a big serving spoon. That is how this dish is meant to be eaten: family style, generous portions, everyone reaching in for more.

Chef Tips

• •Red potatoes hold their shape better than russets during the long cook, but they still break down at the edges to thicken the gravy. That is the magic of this dish. Do not substitute waxy fingerlings, which stay too firm, or baking potatoes, which turn to mush.
• •If you do not have bacon, start with 3 tablespoons of vegetable oil or butter. You will lose some depth, but the dish will still satisfy. At Lagniappe, we keep a jar of bacon drippings in the cooler for exactly this reason.
• •The spice level here is modest. If you like heat the way we do in Louisiana, double the cayenne or add a few dashes of hot sauce at the end. Start mild. You can always add fire, but you cannot take it away.
• •Homemade chicken stock makes a difference you can taste. But if you are using store-bought, reach for low-sodium so you control the salt. Nothing ruins smothered potatoes faster than over-salting.

Advance Preparation

• •The potatoes can be sliced and held in cold water for up to 4 hours. Drain and pat completely dry before cooking, or they will steam instead of sear.
• •Smothered potatoes reheat beautifully. Store covered in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a splash of stock to loosen the gravy.
• •The bacon can be rendered and the trinity cooked up to a day ahead. Refrigerate separately and start the recipe at step 4, reheating the fat and vegetables first.

Frequently Asked Questions

Nutrition Information

1 serving (about 250g)