Pot Roasted Potatoes

My mother emigrated from Europe, so the foods I grew up on were very different from most of my southern friends.  When we compare childhood delicacies, country ham and biscuits or chicken and dumplings were not in my repertoire.  I never heard of poke sallet or milk gravy nor did I ever eat a biscuit that didn’t come out of a can until I moved to Nashville.  Typical choices at our dinner table were stuffed cabbage, chicken matzo ball soup, chopped liver and these potatoes.

 

I had the hardest time naming them, since the name they were given by my mother originated from either the Russian or Polish language.  My brother and I spent an hour tossing around names like potted potatoes or braised potatoes.  I even made up the word ‘broasted potatoes,’ but I was afraid, and rightfully so, that no one would know what this newly made up word meant.  So I settled on “Pot Roasted Potatoes.”  These potatoes have no meat so don’t confuse them with Pot Roast, but they are made in the pot on top of the stove and are cooked for a long time.  You may not like the name, but I’m confident you will love these potatoes.

Ingredients:

§     3 – 4 pounds of russet potatoes, cut into 1 – 1 1/2” cubes
§     1 onion, diced
§     2 tablespoons vegetable oil
§     3 – 4 carrots, grated
§     3 – 4 stalks of celery, diced
§     1 – 2 bay leaves
§     1 teaspoon garlic powder
§     1 teaspoon dried minced onion (optional)
§     1 teaspoon Lawry’s season salt
§     1 carton chopped mushrooms or jar
§     4 tablespoons salt and pepper to taste
§     1 stick of butter or margarine
§     Fresh Dill, chopped

Note:

I use fresh onion and mushrooms, but my mother’s original recipe calls for minced onion and cans of mushrooms.

Directions:

In a large pot, heat vegetable oil over medium heat.  Add diced onion and cook until translucent. 

Peel and dice potatoes making sure that all are relatively the same size, and add them to the pot.  Mix to coat all potatoes with the oil. 

Add grated carrots, celery, bay leaves, garlic powder, dried onion, Lawry’s season salt, salt and pepper.

 

Add 1 cup of water, cover and cook over low heat stirring occasionally.

When potatoes have turned to a golden color, add mushrooms, butter and chopped dill.
  

Serve alongside fish or meat. 

For a printer friendly copy of this recipe, go to Pot Roasted Potatoes. Enjoy!