Post by jazzman on Apr 17, 2007 10:26:18 GMT -5
Cajun Red Taters
Take four or five red skinned potatoes and scrub them up good removing any dirt cut off any bad spots. Slice each potato longways then lay them skin side up and cut longwise again and turn them and make two equal cuts sideways so you have twelve bite sized pieces from each potato. Put them in a microwave safe bowl and add 1/4 cup of water and 1tsp of Vinegar (any kind except white). Cook for 6 minutes and test with a knife to see if they are tender but not mushy. Cook some more if needed. When they are done drain any excess water and let them sit uncovered to realease steam and dry out a little. Put enough oil in a skillet to cover the bottom and put on high heat. Sprinkle the potatoes good with some salt and a little black pepper. Add a dash of garlic powder and onion powder and a good dash of chili powder for color. Also add a dash of cayene pepper for heat. Remember a little goes a long way. Turn heat under the skillet down to medium and add the potatoes to the hot oil. Stir with a spatula till they are covered in oil. Let them cook turning them ever so often. Don't let them burn. When they are brown turn them out onto some paper towels on a plate to remove any extra oil and add a dash of salt if needed. Serve hot.
Take four or five red skinned potatoes and scrub them up good removing any dirt cut off any bad spots. Slice each potato longways then lay them skin side up and cut longwise again and turn them and make two equal cuts sideways so you have twelve bite sized pieces from each potato. Put them in a microwave safe bowl and add 1/4 cup of water and 1tsp of Vinegar (any kind except white). Cook for 6 minutes and test with a knife to see if they are tender but not mushy. Cook some more if needed. When they are done drain any excess water and let them sit uncovered to realease steam and dry out a little. Put enough oil in a skillet to cover the bottom and put on high heat. Sprinkle the potatoes good with some salt and a little black pepper. Add a dash of garlic powder and onion powder and a good dash of chili powder for color. Also add a dash of cayene pepper for heat. Remember a little goes a long way. Turn heat under the skillet down to medium and add the potatoes to the hot oil. Stir with a spatula till they are covered in oil. Let them cook turning them ever so often. Don't let them burn. When they are brown turn them out onto some paper towels on a plate to remove any extra oil and add a dash of salt if needed. Serve hot.
