Texas Two-Step Potatoes Recipe

I call these Texas 2-step taters because I usually make them in a super large skillet so I can have lots of leftovers.  Otherwise, you can just call them simply 2-step potatoes.

INGREDIENTS

A Large Skillet
4-5 Large Russet Potatoes
4-5 tablespoons vegetable oil
3-4 pats Butter
salt and pepper
Roasted Garlic with Herbs Seasoning
About 3 Tablespoons cold water

Wash and scrub your potatoes and wipe them dry.  Put oil and butter in skillet.  Turn on Med-High.  

Cut off the 2 short ends and any bad spots and trim some of the peel away but leaving some peel for added flavor.  I usually trim downward 4-5 times around the potato.  Discard the ends and trimmings.
 Cut your potatoes in half lengthwise and the slice them just under a quarter inch thick.

Place your slices in the skillet (the First Step in this procedure), add salt and pepper.  Then add some Roasted Garlic and Herb Seasoning as seen here above.  An alternative would be some garlic powder and some Italian seasoning. Turn heat down to Med-High.  Cover with a lid but leave the vent open if it has one, or leave a bit of space uncovered around the rim.

Turn the potatoes every few mins.  Some will brown and some won't but its fine.  Cook until some of them are fork tender.

Now for steaming them which is the Second Step.  Make a space in the center of your skillet and pour about 3 T. water into that center.  

Place your lid back on the skillet and close any vents.  You want the lid tight.  Turn up the heat to High and let it cook and steam for about 3 minutes or until all the water evaporates.  The steam softens the potatoes.  Remove from heat.  Its done.

The result are tasty potatoes that are a bit crisp here and there but soft in the centers due to the steaming.  Add more salt and pepper to taste before serving.

I put the leftovers in a covered container and heat what I need in the microwave.  They will keep well for 3-4 days in the fridge.

Enjoy.