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.
