Rice Is Nice, But Taters Are Greater

I was reading in the latest issue of Louisiana Cookin' Magazine that the average person in the US eats 10 pounds of rice per year.  However the average Louisiana resident eats 50 pounds of rice per year.

Don't look at me.  I didn't do it.
When it comes to rice consumption in Louisiana, I clearly don't do my part.  Sometimes I cook rice for The Boy and The Husband, but make potatoes for me.

I love potatoes.
I mean, just look at these beauties.

Rice doesn't excite me the way potatoes do.  Sure, rice may be the vehicle for gumbos, etouffees, and amazing gravies (all of which I love).  But rice is a taxi.  

Potatoes are Ferraris

This is an easy, fun recipe from my mom.  It starts out with something similar to blackening seasoning.

Let me tell you, blackened potatoes are mighty good.

What's fun about these potatoes is that the paprika and chili powder turn the oil an orangey-red.  As they roast, the potatoes soak up that orangey-red oil and turn that color throughout.  Kinda shocking when you bite into one.

I should've taken a picture of the weird interior color, but I was too busy scarfing them down.

Printer Friendly

Creole Oven Fries

from my mom

6 large potatoes (about 2-2 1/2 pounds), peeled and cut into 1/2" pieces

1 tsp paprika
1 tsp chili powder
1 tsp Tony's Creole Seasoning
1/4 c olive oil
salt and black pepper

Preheat oven to 400.  Place potatoes in a pot of water.  Bring to a boil and cook until almost tender.  While the potatoes cook, mix the paprika, chili powder, and Tony's together.  Drain the potatoes well.  Spread potatoes on a large baking sheet.  Sprinkle with the seasoning mixture, along with salt and black pepper to taste.  Toss with your hands to coat the potatoes in the seasonings.  Drizzle with olive oil and toss again to coat.  Bake until crisped on the outside, about 40 minutes.  Turn every 10 minutes while baking.


Linking this week with:

Food on Friday: Potatoes @ Carole's Chatter