Cooking Louisiana  -  Cajun Potatoes
Cajun Potatoes - Simple Louisiana Cooking, but great!

Hubby and I ate out one night at a local restaurant and ordered the Cajun Potatoes. We enjoyed them so much that I asked the waitress how they were prepared and this is my version of this dish. It’s quick and easy and makes a great side dish to just about anything. We make it often.

Cajun Potatoes

5 or 6 medium red potatoes
1 teaspoon liquid crab boil
1/4 tsp. Salt
Black pepper (optional)
3 tablespoons butter or margarine
2 tablespoons chopped parsley

Scrub the potatoes well with a vegetable brush under running water. With the peelings on, cut into about 1 and ½ inch cubes. Place the cubes in a 3 quart pot and add enough water to cover the potatoes. Add salt and crab boil, stir to disperse, and boil the potatoes until done (fork tender), about 20 minutes. Drain quick (to retain a tiny bit of the liquid) and return them to the pot off the heat. Add the parsley, margarine and optional black pepper. Gently stir or toss until the margarine is melted. These potatoes should retain their shape.

This is a quick and easy recipe and makes a good side dish to any type of meat, poultry or seafood.

Submitted by C. Daigle - Houma, LA