Kerry G's Note:
I first tried these delicious little potatoes while in New Orleans but did not think to get a recipe. I have adapted this recipe to match the taste as best I can. They are somewhat adaptable, you can adjust the spice level to your own preference - these are what I would consider a medium level (I ususally use a bit more spice b/c I like things spicy!)
My Private Note
Units: US | Metric
- 3 lbs red potatoes
- 1 tablespoon tony chachere's original creole seasoning (you could use regular salt)
- 3 tablespoons liquid crab boil (or 1 bag of the dry kind)
- 2 ounces hot sauce (not Tabasco- the flavor isn't right)
- 1Place the potatoes (I like mine cut up but you could keep them whole) in a pot and add just enough water to cover the potatoes. Add the crab boil.
- 2Bring the water to a rolling boil then add Tony Chacheres (or salt) and the hot sauce.
- 3Allow the potatoes to boil until they are fork-tender (5-10 minutes depending on the size of the potatoes and whether you cut them or left them whole).
- 4Drain the potatoes and allow them to sit for 5 minutes or so.
- 5You can serve these hot, or allow them to cool (the flavor gets stronger as they cool) and serve them at room temperature.
Browse Our Top Potato Recipes
You Might Also Like...View All Potato Recipes
Nutritional Facts for Crab-Boil Potatoes
Serving Size: 1 (214 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 123.3
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 199.0 mg
- Total Carbohydrate 27.1 g
- Dietary Fiber 2.9 g
- Sugars 1.7 g
- Protein 3.2 g
The following items or measurements are not included: