Sauteed Potatoes
- 1 pound Potatoes
- 1/4 cups Extra Virgin Olive Oil
- 2 Tablespoons Tony Chachere's Original Creole Seasoning
- Peel (or don't) potatoes and cut into small, thin pieces. Put potatoes in a pan with olive oil and sprinkle seasoning over them. Saute potatoes until they begin to brown.
- When they are brown but not burnt, remove them from the oil and place on a plate with a few paper towels. The paper towels will soak up the excess oil.
- Put some ketchup on the potatoes to make them even better!
- Note: You can use more or less seasoning-just remember that Tony's is a little salty. I usually use potato seasoning from Lambert's Cafe in Foley, AL on these potatoes. So, if you are in the area, stop in and pick up a jar. You'll be glad you did. For those of you who don't live anywhere near Foley, AL, Tony's is the closest seasoning I have found to Lambert's potato seasoning.
potatoes, ubc
Taken from tastykitchen.com/recipes/sidedishes/sauteed-potatoes/ (may not work)