These homefries are simple to make and are guaranteed to be tender because of the poaching process. The creole seasoning gives it that magic taste of New Orleans.
- 4 Russet potatoes, peeled and diced 1/2-inch
- 3 tbsps vegetable oil
- 1/2 cup yellow onion, minced
- 1 tbsp garlic
- 1/4 cup green onions, sliced
- salt and ground black pepper to taste
- Creole seasoning to taste
- cayenne pepper to taste
Pre-heat oven to 375 degrees F. Place potatoes in a medium-sized sauce pan and cover with cold water by about 2 inches. Season water lightly with salt. Bring to a rolling boil, reduce heat and simmer until tender, approximately 6 minutes. Drain, cool and set aside. In a large cast iron skillet, heat oil over medium-high heat. Add onion and garlic and sauté until vegetables are wilted, approximately 3-5 minutes. Add poached potatoes and season to taste using salt, black pepper, Creole seasoning and cayenne pepper. Add green onions and fold gently until all ingredients are thoroughly incorporated. Do not mash potatoes. Place skillet in oven and bake until tips of potatoes turn golden brown, approximately 15-20 minutes. Remove and serve warm.