Spice up those boring eggs with Jacqueselini’s Wet Potatoes – Side Dish

Put aside those boring eggs and spice up your morning with my Wet Potatoes recipe!

A side dish doesn’t get any better than this, especially at breakfast, the time usually reserved for wakin’ up, and you can take dat’ to the grocery bank! But have no fear, mes amis, cuz you’re gonna’ be poppin’ those taters and peppin’ like a pissed off alligator after trying this one!

Look out, momma! She just ate one of those potatoes!

We like em’ fried and burled!

A wise man, apparently stuck in my head, once said:

“Success is more about having the right technique and less about having the right ingredients.”

Yes siree, dat’s my quote! But you can use it if you like, y’urd me. Because all you need for this side dish are a few simple ingredients:

• 1 large chopped potato
• 1/4 chopped oignion
• 2 plops Country Crock
• olive oil (ain’t never such a thing as too much)
• Tony Chachere’s Creole Salt
• a lil’ bit of Italian seasoning, and;
• 1/4 cup H2O.

We gonna’ put it all in an 8″ skillet. Now dat’s what I call the fragrance of success.

Crack Dat’ Side Dish’s Ass

Let’s pick it up a notch and put some funky music on before proceeding. Go ahead, don’t be afraid, hit dat’ link and let’s get this party started, y’urd me!

Remember it’s all about following the steps!

1. Bring 1/4 cup H2O to a boil
2. Add dash of olive oil and a few pinches Chachere’s Salt
3. Add chopped potatoes, bring back to a boil
4. Add 2 big plops of Country Crock
5. Stir until melted
6. Add Chachere’s Salt and Italian seasoning to taste
7. Cook until water completely evaporates (DO NOT REMOVE FROM SKILLET)
8. Add chopped oignion
9. Briefly sear… voila!

The science behind a good side dish

I’m no scientist, but I’m one hell of an observer. And what I see is, especially while cookin’ this delicious thang, oil truly doesn’t like water; now that, mes amis, is science.

Jacqueselini’s Scientific Explanation

So what happens is, da’ water evaporates, and the oil and butter give chase through da’ potato to whoop it, but they get stuck. The water looks back and says something like, “Booyah!” and the potato, as a result, becomes softer and more delicious than ever before.

Now dat’s what I call scientific cookin’, ya’ heard!

Don’t forget: garnish da’ eggs wit’ a few Chee Wees!

Enjoy da’ new side dish, ya’ll! Feel free to shoot a message my way if you get stuck.