In a large pot, boil the potatoes in water with bouillon cubes added. Remember add one cube per cup of water, so it might take more than six cubes or less, depending on the size of your potatoes, and the amount of water it takes to cover them up.
Boil the potatoes & bouillon mixture for 15 to 20 minutes. You want your potatoes to be just about done, but still a little firm to the touch. After they boil 15 to 20 minutes, you remove the pot from the burner and let the potatoes sit in the bouillon water another 15 minutes while cooling down.
In a large non-stick frying pan, heat your olive oil over medium heat to medium low heat add the cut up onion & minced garlic and saute' until onion starts to get brown on the edges, then add the lemon juice. Remove frying pan from heat and set it to the side.
Pour out the potatoes from the bouillon mixture into a strainer, or collander. Run cold water on potatoes. Then peel the potatoes, the peelings will come off easy in your hands, at least most of them will. Once you get potatoes peeled, cut them into chunks about 1/2 inch to 1 inch in size.
Add chunked potatoes to the frying pan with the onions & garlic.
Put the frying pan back on the heat, about medium to medium high. As the potatoes start to cook again with the onions, stir often.
Add all of the seasoning now, seasoned salt, black pepper, and the Creole seasoning. Note: You can add another type of seasoning other than Creole, I often use Cavendar's Greek seasoning in place of the Creole seasoning or Kicken' Chicken seasoning or Cajun Seasoning, or a BBQ Seasoning. They will all work just fine.
Stirring often, cook about 30 more minutes until tater's are brown on edges and crispy. To keep the onion from burning if your tater's ain't done, put a lid on the frying pan for about 10 minutes...that will cook the tater's faster, and also lower the heat. But if the chunks were cut into the sizes I said, you shouldn't have much of a problem with the onions burning before the tater's are done.
This is good with pork chops, or meatloaf for supper, or even for breakfast with eggs & country ham with red-eye gravy.
Hope you enjoy....
Always be careful to not over cook your potatoes, they will turn mushy. Do not over cook onions, or they will burn and turn black. ( I like them like that, but most people don't)
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|Serving Size: 1 Serving (430g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 25 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 414.5mg||14 %|
|Potassium 1577.9mg||42 %|
|Total Carbohydrate 63g||19 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 53.6g|
|Protein 6.8g||10 %|
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Calories per serving: 296
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