Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993
| Level: | Intermediate |
| Total: | 1 hr 2 min |
| Prep: | 12 min |
| Inactive: | 15 min |
| Cook: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 teaspoon ground black pepper
- 5 medium baking potatoes, like russets (about 4 pounds), scrubbed
- 1/4 cup vegetable oil
- 3 tablespoons unsalted butter
- 1 cup diced yellow onions
- 2 teaspoons minced garlic
- 1 teaspoon Essence, recipe follows
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1 tablespoon dried leaf oregano
- 2 1/2 tablespoons paprika
- 1 tablespoon dried thyme
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
Instructions
- Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.
- Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.
- Remove from the pan and serve hot.
- Combine all ingredients thoroughly and store in an airtight jar or container.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 356 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 15 mg |
| Sodium | 830 mg |
Reviews
Cooked mine in duck fat.. Wow.. everyone was blown away
Good but way too much oil. I’ll have to reduce it next time. Maybe that would work if you could actually get 5 Medium potatoes to fit inside a large frying pan. I have a pretty nice size one but not big enough for 5 potatoes. Oh well, live and learn.
Simple easy and yum!
Great!