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a great and simple side dish and appetizer....
<p />...That you pepperheads must surely already know about.[p]First discovered this tater treat in N'awlins when I went there frequently on business. Many restaurants had it right on the table as a condiment and some served it as a side or appetizer.[p]Grab a box of this stuff if you see it at the supermarket and pick up a couple of lbs. of small, new red potatos. One of these boil-in-bags is claimed to be good for 4 lbs. of crawfish or shrimp and/or a dozen crabs.[p]We like to get a gallon of water boiling and add a packet along with 2 lemon halves already squeezed into the brew. Boil the taters until just tender and then cover the pot and remove from the heat. allow to start to approach room temp. Enjoy a few with that nites din-din. Simply cut into halves or thirds and serve with melted butter and fresh ground pepper. Refrigerate the rest. Later that week, add a couple to the smoker along with whatever you are Q'n. They are especially good this way JMHO.[p]Zatarains will give your spuds a nice little kick. Tabasco also used to make this stuff and it was very potent. For some reason, they chose to get out of the market.[p]K~G