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1
Boil your potatoes whole in water until just fork tender. Drain and fill with very cold water. Set aside, draining water and adding fresh cold water as it gets warm.
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2
Meanwhile, while that cools down you can start prepping your veggies.
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3
Once potatoes are cooled (about 25 minutes) drain them and dice into roughly 1 inch cubes, keeping the skin on.
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4
In large frying pan (Tom always used an old Wok, and it seemed to work really well) heat your peanut oil and a tablespoon of butter. Add onion, celery, bell pepper and half of the Creole seasoning. Saute on Med-high until the onions start to get translucent, about 4-5 minutes.
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5
Add rest of butter and garlic. Once the butter has mostly melted add your potatoes. Stir to coat them with the buttery goodness. Add parsley, thyme and rest of Creole seasoning. Let cook for another 5-6 minutes, scraping the bottom of the pan to avoid sticking and to mix the crispy bits into the potatoes.
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6
They should start to look a little creamy/smashed by this point.
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7
Stir in hot sauce and garnish with green onions.
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8
Now all you need are a couple of fried eggs, some spicy Louisiana sausage patties and some fresh biscuits with jam. Don't forget the coffee with chicory!
