These potatoes I made to go with my Paleo Gumbo recipe. Instead of serving with traditional rice or cauliflower rice, these potatoes gave a nice spin on the starchy rice element usually common in gumbo. Heres the method:
3 tbs ghee or butter
2 tbs olive oil
4 cups diced potatoes
1 1/2 tbs old bay seasoning
1/2 tbs paprika
1/2 tbs oregano
1/2 tbs garlic powder
1/2 tbs dried parsley
Place 2 tbs of the ghee or butter into a sauce pan on med high heat along with 2 tbs olive oil (reserve the last tbs butter or ghee for the end).
When the ghee and oil is bubbling, add in potatoes carefully. Stir up the potatoes in the oil, cover, and cook on medium / high heat for 5 minutes. Uncover and stir. Re-cover the potatoes, cook for an additional 5 minutes, uncover and stir again. Repeat this step until the potatoes are mostly softened and you start to see golden edges on the potatoes (this process took me about 15 mins, three 5 minute intervals).
Dump in the spices and stir.
Once the spices are evenly coating the potatoes, add the last tbs of ghee / butter and toss with the potatoes. Let potatoes cook uncovered for 3 minutes, then stir. Repeat until the potatoes are crispy on the outside and soft on the inside. about another 10 mins. Feel free to go longer if you’d like them even crispier.
I served these alongside my Paleo Gumbo, but they would be great with a variety of dishes!