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.
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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: