Spicy Creole Potatoes

 I wanted to share with you my take on Indian potatoes.

Now Indian potatoes normally are sauteed potatoes that are spicy and flavorful, often it appears that curry powder is added.

If you haven't tried them, you must!

My Spicy Creole version requires you to boil the potatoes first.

I find that by boiling the potatoes it allows them to cook that much quicker in the saute stage.

 
If you have time, boil them, season them and allow them to cool overnight in the fridge, then saute them in olive oil the next day.

This makes them that much crunchier.

After I boiled them, I seasoned them well with creole spices and olive oil. 

Next, add olive oil to a skillet and fry these babies up!

Don't crowd the pan, cook them in batches if necessary to prevent steaming them.

All done and ready to eat.

I like to serve them over Basmati rice, or just eat them just like this, garnished with a little green onion.

Enjoy!


Spicy Creole Potatoes

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

6 russet potatoes, peeled, diced
1 teaspoon black pepper
1 teaspoon creole seasoning, or seasoning salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
extra virgin olive oil
green onions to garnish

Directions:

Bring a large pot of salted water to boil. Dice potatoes into about 1/4 inch chunks. Place in water and boil about 12 minutes are until potatoes are tender.

Mix seasoning blend together and set aside.

Drain potatoes, drizzle with about 2 teaspoons of olive oil, mix well, sprinkle seasonings over potatoes and mix well.

Add about 1 tablespoon of olive oil to a skillet over medium heat, add potatoes in a single layer in about 2 batches, unless you have a large enough skillet.

Allow potatoes to cook about 4 minutes per side, and/or until potatoes get a crispy brown coating on each side.

Enjoy!