Pan-Fried Creole Potatoes


Ahhh, potatoes.  The food of my people.  You can bake them, boil them, roast them, mash them, or one of the best ways of all, fry them.  When I make red potatoes, I usually roast them in the oven with either a french onion or ranch seasoning with olive oil.  The Fella and I wanted something a little different the other night, and this recipe was the result.  It’s one we will most definitely be coming back to.  It’s quick and simple, but full of flavor.


  • 1.5 pounds (about 8 medium-sized) red potatoes, washed and cut into quarters
  • 2 Tbsp dried minced onion
  • 1 Tbsp Creole seasoning (we use Tony Chachere’s)
  • 1 Tbsp garlic powder
  • 1 Tbsp dried parsley
  • 2 Tbsp bacon fat, butter, or preferred oil for frying


  • Boil potatoes in lightly salted water until just fork tender
  • Heat bacon fat, butter, or oil in a medium to large skillet on medium-high heat until very hot
  • Carefully add potatoes and stir around to coat all sides
  • Add minced onion, Creole seasoning, garlic powder, and dried parsley evenly over the potatoes and mix together well
  • Toss around until all sides of the potatoes are brown and crispy
  • Top with some extra dried parsley after plating

This recipe makes enough for about 2-3 people as a side dish, depending on portion size.  You can use whatever fat source you prefer to fry these potatoes, but the bacon fat is my favorite for obvious reasons.  It really amps up the flavor and makes the potatoes a beautiful golden brown.  If you prefer not to fry at all, you can bake them, but they probably won’t be as good.  (Just sayin’.)  Just toss the boiled potatoes with all ingredients in a Ziploc bag until well coated, pour them out onto a baking sheet, and bake at about 400 degrees F for 20 minutes or so.  You can put them in the oven raw, but I find that boiling them until just tender and then frying or baking makes them super creamy on the inside.

These do have some spice, but it isn’t overwhelming.  If you like more spice you can add more Creole seasoning, but add in small increments because it’s salty.  You can turn this into a one-pot meal by adding some fresh onion, bell peppers, a bit more seasoning, and andouille or smoked sausage!  Oh, man.  That’s gonna happen soon.  I think that may be a future recipe here on the blog.

Go now, my lovely friends.  Fry up some happy.

6 thoughts on “Pan-Fried Creole Potatoes

      1. Thank you for the comment, catrsaying! The holidays are my absolute favorite time of year, and I love to cook holiday food. Definitely be on the look out for some great holiday recipes! Also, I have absolutely no objection to you sharing my recipes on Facebook. I welcome and appreciate it very much! 😊


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