Pan fried potatoes with a cajun flair

Ingredients

• Red Potatoes 4 to 6
• 1/3 of a white onion, finely chopped
• 1 2 tablespoon olive oil
• Water or chicken broth
• Tony Chachere?s seasoning

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Preparation

• Wash and cut the potatoes in quarters lengthwise. Cut quarters across into several smaller bite sized pieces. Depending upon the size of your potato 4 or 5 pieces out of each quarter.
• Heat a skillet that can be fitted with a lid. Add olive oil, cook onions for a few minutes until they are soft and translucent.
• Add the potatoes to the skillet, sprinkle with the Tonys. This seasoning is spicy and salty so be careful not to add too much.
• Toss well to combine the onions with the potatoes and to coat the potatoes with the oil. Place lid on, skillet and cook over medium heat for several minutes.
  
• Remove lid every so often and toss the potatoes so that they brown but don't burn.
• When the pan becomes dry add a little water or chicken broth. Replace lid and continue to cook until potatoes are completely done. Brown, golden and delicious!

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