Quick and Easy Creole Fried Potatoes and Onions Recipe
Make a spicy side dish of Creole-style fried potatoes and onions that will complement any steak dinner. It takes just a few minutes to prepare.
Category
Side Dish
Cuisine
Cajun
Main Ingredients
Quick and Easy
Occasion
Dinner Party
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
Serves 6
5 Idaho Potatoes
1 Vidalia Onion
2 tbsp Chopped garlic
1 tbsp Vegetable oil
2 tbsp (more or less to taste) Tony Chachere's Creole Seasoning
Directions for Quick and Easy Creole Fried Potatoes and Onions Recipe
1
Peel and Chop Potatoes
Peel the potatoes and quarter them lengthwise. From the lengthwise cuts, chop potatoes into 1/4 inch slices.2
Peel and Chop Onion
Peel onion and slice into 1/4 inch slices.3
Saute Garlic
Heat oil in large frying pan on medium heat. Add garlic and saute for a few minutes. Be careful not to burn the garlic.4
Fry Potatoes and Onions
Add potatoes to the frying pan, and turn up to high. Turn occasionally in the hot oil. After a few minutes they should start to brown. Add the onions and continue to fry.5
Sprinkle Tony Cachere's Creole Seasoning
Finally, sprinkle Tony Cachere's Creole Seasoning on the fried potatoes and onions. Continue to cook until the potatoes and onions are cooked through. Try to get your potatoes nice and brown as it will bring out the flavor from the Creole seasoning. You can add more Creole seasoning if you like your side dishes to have a spicy kick.Tip
Here is a recipe for quick and easy fried potatoes an onions that has a little spice. The heat is kicked up a notch using a spicy Creole seasoning. Creole style cooking brings in the flavors of different cultures using common ingredients found around New Orleans. To keep the recipe simple, use Tony Chachere's Creole seasoning. It contains just enough salt with the addition of Creole spices to make a fried potato treat the everyone in the family will enjoy. Tony's blend is secret, but you can count on it including some cayenne pepper, onion powder, garlic powder, thyme, and possibly a dash of oregano. We like to use Vidalia style onions since they have milder flavor.
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2 Comments
Post a CommentSounds great. Now I'm hungry!
sounds yummy!