Texas Two-Step Potatoes

I made myself some Texas Two-Step Potatoes today.  I love them.  They can be reheated for more than one meal so they are handy to make.

INGREDIENTS:
5-6 Potatoes, partially skinned and sliced.
oil for the skillet
chopped garlic for the skillet
Roasted Garlic and Herb Seasoning
All-Season Salt
Dried Thyme
Salt and Pepper, to taste
1/4 cup Cold Water

Heat a large skillet, adding veggie oil to heat.
Note:   I named these Texas 2-Step because of two things, the skillet I use is Texas-sized and the popular Texas dance step of the same name is apropos for these potatoes.
The Two Steps happens when you originally brown them in the skillet and then the final steaming of them to soften them at the end.

Scrub your potatoes so the skin is clean.  Slice off the 2 ends and trim away some of the peelings from the 4 sides.  I leave some on, but not much.  Then cut the taters in half lengthwise first, then slice them across about a quarter inch or less wide.  Add them to the heated skillet on med. high heat.

Add to the taters, the Roasted Garlic Herb Seasoning, All-Season Salt, Thyme, salt and pepper.
Stir and coat the taters with the oil.

Above are the seasonings I use, but you can use what you like best.  Sometimes I add a little Crushed Red Pepper if I want a little extra heat.

On medium-high heat, cook the potatoes for about 15 minutes, turning occasionally so they do not burn.  When the taters test almost tender, its time for the steaming process.

Push the taters aside and add 1/4 Cup of water to the center of the skillet and cover.  Turn the heat up to high for a minute or two to get the water starting to steam, then back down to med. high to cook.

In about 5 mins. the steam will have permeated the taters and softened them nicely.  No hard taters here.  Check your potatoes and turn them as they grow tender.

I find that cooking frozen sausage (above) with the taters is a two-for-one, making a complete meal.  The frozen sausage calls for water in the skillet and covering them for 3 minutes while they cook.

I turn them over and continue to cook the sausage til they have browned, as you can see in the photo below.

If you want a breakfast-for-supper meal, add a couple of eggs to the skillet when you remove the sausage and taters.  Finish them up and serve a complete meal.  In the photo above, I skipped the eggs this time.

You can keep these taters in a covered bowl in your fridge and add them to meals, reheated in the microwave, for 3 or 4 days hence so make a lot if you plan on having more taters with meals.

The first time I made these, my family really enjoyed them.  They were a first and very tasty.  Now they are always in a menu item of mine now and then.  Enjoy.

Have a Good Day.