There's a BBQ place in Apopka, FL called Porky's that has really amazing food. My favorite thing is their "dirty taters". They inspired me to try to copy them... but then I gave up and added some things of my own that I know aren't in their recipe... but may even be better! Here's what I came up with:
3 red potatoes w/ skin 3/4" dice
1/2 yellow onion small dice
heaping teaspoon minced garlic
1/2 teaspoon black pepper
small pinch paprika
1/2 teaspoon Italian seasoning
small pinch crushed red pepper
1 teaspoon salt
*1/2 cup diced andouille sausage
cover with water, cover, simmer until tender
strain out the water (but leave all the little bits of seasoning and spice)
add 1-2 T butter (I use Smart Balance) and 2 T sour cream
fold to combine
*andouille sausage is a spicy, smoked sausage commonly used in gumbos from Louisiana.
Note: the Andouille sausage adds some spice, so the crushed red pepper probably wasn't necessary at all. If you or your guests don't like "spicy", leave both out.. or use mild sausage instead.
3 red potatoes w/ skin 3/4" dice
1/2 yellow onion small dice
heaping teaspoon minced garlic
1/2 teaspoon black pepper
small pinch paprika
1/2 teaspoon Italian seasoning
small pinch crushed red pepper
1 teaspoon salt
*1/2 cup diced andouille sausage
cover with water, cover, simmer until tender
strain out the water (but leave all the little bits of seasoning and spice)
add 1-2 T butter (I use Smart Balance) and 2 T sour cream
fold to combine
*andouille sausage is a spicy, smoked sausage commonly used in gumbos from Louisiana.
Note: the Andouille sausage adds some spice, so the crushed red pepper probably wasn't necessary at all. If you or your guests don't like "spicy", leave both out.. or use mild sausage instead.
Comment