I will start this recipe off with a disclaimer. There are sure to be healthier and more varied versions of this recipe. This is my version and how we like it. We like margarine, like in major amounts. I use butter in my baking but always use margarine in my cooking. This is a basic, full of flavor, weeknight easy recipe for us. Stick to your gut food and boy is it good!
3 lbs. russet potatoes
1 ring of kielbasa
1 1/2 - 2 sticks margarine
Lawry's seasoning salt
salt and pepper to taste
Spray large skillet with non stick spray or olive oil. Peel potatoes and cut into 1/4 inch disks. Place potatoes in skillet and top with 1 stick of margarine, cut into smaller squares. Sprinkle entire top with Lawry's. Using lesser amounts, sprinkle with onion and garlic salt. Without stirring, cover and heat on med - low heat for a minimum of 20 minutes.
After about 20 minutes, remove cover and stir gently. Cut kielbasa into 1/4 inch circles and add to skillet. Sprinkle with salt and pepper to your liking.
Cover and heat another 15-20 minutes, stirring occasionally. As potatoes become more tender, make sure to stir as gently as possible to keep them from breaking up.
Test potatoes with a fork for tenderness and also add additional seasoning if needed. At this point, I may also add some more margarine slices if I feel it needs them. I usually do!
Serve immediately and be ready for the second helping requests.
*note: I use yellow potatoes (not gold) whenever I can find them at my local grocer. When I do, I add less seasonings as the yellow potatoes have their own amazing flavor. I also cut down the cooking time by 5-10 minutes per step. Yellow potatoes are less dense and will turn mushy if cooked too long.