Crab-Boil Home Fries

By John Besh - , - May 29, 2014

Red bliss potatoes are our favorites to use in crawfish, crab, and shrimp boils, and they’re too deliciously seasoned not to fry them up again in the morning for breakfast. Of course we may not have these luscious already-cooked potatoes on hand, so the point here is to spice up parboiled potatoes with crab boil flavors and pan-fry them in bacon fat. What’s not to like?

From “My Family Table: A Passionate Plea for Home Cooking,” by John Besh and Andrews McMeel Publishing, LLC.

Servings: 6
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour


  • 4 red bliss potatoes, unpeeled and quartered
  • 2 tablespoons Zatarain's Crab Boil seasonings or Old Bay seasoning
  • 1/4 cup bacon drippings
  • 2 green onions,parts diced


1. Rinse the potatoes and put in a saucepan with cold water to cover by 2 inches. Add the seasonings and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 minutes.

2. Drain the potatoes and allow them to cool. After 30 minutes, heat about 2 tablespoons of the bacon drippings in a skillet over medium heat. Add half the potatoes and cook, turning, until golden brown. Transfer to a platter. Repeat with the remaining bacon fat and potatoes. When all the potatoes are cooked, sprinkle with the green onions and serve.