COLETTE'S FRICASSE POTATOES
Steps:
- Soak potatoe slices in water. Slice pork fat and heat on low in a heavy, large skillet, until reduced to crispy slices. Leave rendered fat in pan, but remove crispy slices. Add onions to pan and sauté on medium-high heat until just transluscent. Add potatoes and coat in fat. Add a small amount of water, salt, pepper and sugar. Add more water until it almost covers the potatoes - it should NEVER cover the potoates, but almost. Bring to a boil and then reduce the heat to simmer until just cooked through but not mushy, stirring occasionally until much of the water has evaporated.
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