Ingredients:
Red Potatoes – 4 to 6
1/3 of a white onion, finely chopped
1 – 2 Tbls olive oil
Water or chicken broth
Tony Chachere’s seasoning, to taste
Directions:
Wash and cut the potatoes in quarters lengthwise. Cut quarters across into several smaller bite sized pieces. Depending upon the size of your potato – 4 or 5 pieces out of each quarter.
Heat a skillet that can be fitted with a lid. Add olive oil, cook onions for a few minutes until they are soft and translucent.
Add the potatoes to the skillet, sprinkle with the Tony’s. This seasoning is spicy and salty... so be careful not to add too much. Toss well to combine the onions with the potatoes and to coat the potatoes with the oil. Place lid on, skillet and cook over medium heat for several minutes. Remove lid every so often and toss the potatoes so that they brown – but don’t burn. When the pan becomes dry add a little water or chicken broth. Replace lid and continue to cook until potatoes are completely done. Brown, golden and delicious!
