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Janick04 / All my dishes 1 year, 6 months ago
Looking for some help
Servings:0
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 Janick04 |
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annieamie 1 year, 6 months ago said:
Hi! I don't know if what I make is what you're looking for but its close, I think. I take red potatoes, boil them whole until they are ALMOST done. Then I let them cool and cut them into chunks. I fry them until they are crispy, drain them well on paper towels. I then toss them into a pan, sprinkle them with salt and sliced green and serve them. You could even bake them for a few minutes with the green onion on them for about 20 minutes (400 degrees) to soften up the green onions and re-crisp the potatoes. I hope this helps!
Annieamie
annieamie 1 year, 6 months ago said:
Here's Dariana's recipe for "Cajun Potato Gems" that I just found in our recipe forum.
2 Idaho potatoes, large
2 sweet potatoes, large
2 Tablespoon paprika
1 1/2 teaspoon black pepper
1 1/2 teaspoon white pepper
1 1/2 teaspoon onion powder
1 1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 teaspoon salt
1 1/2 teaspoon thyme
1 1/2 teaspoon oregano
1/2 cup vegetable oil
Directions
Preheat oven to 400 degrees
Mix all spices together.
Peel the potatoes.
Cut the potatoes in half, then cut on the diagonal into equal size pieces.
Place the potatoes in a large bowl with the vegetable oil and toss to evenly coat.
Sprinkle with the Cajun spices and toss to evenly coat.
Place the potatoes on a cookie sheet and bake in 400-degree oven until tender-approximately 40 minutes depending on the size of the potato pieces
Maybe this is what you are looking for???
morninlite 1 year, 6 months ago said:
A lot of times I will just quarter or cube potatoes, toss them with a grill rub and a little olive oil and then bake at 400 for about 30 minutes. Maybe something like that will hit the spot.
jimrug1 1 year, 6 months ago said:
Hi Janik, to get close to what you described, there are two methods of cooking potatoes that come to my mind.
Annieamie described them very well.
Either "brabant" style in which cubed potatoes are boiled until "fork tender" then fried. Close to the end of frying you can toss them with green onion, minced garlic, cajun spices ect.
Method two would be tossing cubed potatoes with oil and spices and Roasting them in the oven.
With either method you can get similar textures and play with spices and toppings until you find a combo you like the best. The fun part is you get to eat all the mistakes... ;-)~ Hope this helped... Jim
cajunspices66 1 year, 6 months ago said:
YOU PROBABLY WERE EATING SMOTHERED POTATOES WITH GREEN ONIONS WITH SOME CAJUN SEASONING ON THEM.. THE POTATOES ARE CUT INTO CHUNKS THEN SEASONED WITH A CAJUN, CREOLE SEASONING. THEY MAY HAVE EVEN USED TONYS OR SLAP YA MAMA SEASONING.. ONCE THE POTATOES ARE CUT AND SEASONED, YOU SMOTHERED THEM DOWN IN A LITTLE OIL. RIGHT BEFORE THE POTATOES ARE DONE YOU PUT IN YOUR GREEN ONIONS. IM FROM LOUISIANA.. THIS IS HOW I DO MINE.. BUT I ALSO JUST CUT MY POTATOES ADD BLACK PEPPER, HEAT MY OIL UP AND RIGHT BEFORE THEY ARE DONE ADD THE GREEN ONIONS.. LET ME KNOW IF THIS HELPS...
cajunspices66 1 year, 6 months ago said:
ONE MORE THING.. FROM READING ABOVE.. THOSE POTATOES WERE NOT BOILED HONEY, THEY WERE SMOTHERED. IF U NOTICED THE OIL PART THEY WERE SMOTHERED..DOWN IN THE SOUTH WE SMOTHER.. LOL... WE ONLY BOIL OR SEAFOOD.. LOL!!!