Ingredients

The following ingredients have 4 Servings
  • 1/2 cup butter
  • 1/3 cup heavy cream (35%)
  • 3 egg yolks
  • 1 teaspoon mustard (yellow or dijon)
  • 1 tablespoon lemon juice
  • hot sauce - 3 to 5 dashes
  • fresh dill or green onions (if desired)
  • 1 1/2 pounds Yukon gold potatoes, small and diced
  • 2-3 tablespoons vegetable, peanut, corn, canola or safflower oil
  • 1 cup white onions, diced, 1/2 inch
  • 2 large bell peppers, seeded, 1/2 inch and diced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 teaspoon creole seasoning
  • 1/4 teaspoon black pepper
  • salt to taste

Instruction

  • Pull out and measure all of your ingredients.
  • Place a 12-inch cast-iron skillet over medium-high heat. Add 2 tablespoons of oil to the skillet and swirl it around to coat the bottom. Add the potatoes, bell peppers, and onions.
  • Toss to coat in the oil. Cover and cook for 20 minutes, stirring the veggies every few minutes. Make sure to scrape the bottom of the skillet so nothing gets stuck.
  • At the 20-minute mark, check to see if the potatoes are cooked through. If they aren’t continue to cook until they are.
  • Turn the burner up to high and add the garlic, butter, creole seasoning and black pepper.
  • Stir to combine. Cook an additional 5 minutes or until you get a char on the potatoes, stirring occasionally. Taste and add salt, if needed. Serve immediately.