Potatoes Fernandina
Easy New Red Potatoes Recipe

Potatoes Fernandina is quite simply baby red potatoes, butter, sour cream, and cheddar cheese.  But why do we call the dish Potatoes Fernandina?

Once upon a time a young LSU college student met a tall blonde blue-eyed handsome co-worker.  A friendship blossomed and they on a very spontaneous move decided to pawn a couple gold bracelets for $100 and they drove from Baton Rouge, LA to Jacksonville, FL.

With very little prospects, they had a place to stay sleeping on the floor at an old friend’s apartment and another friend was the owner of the best seafood restaurant in Orange Park, FL.

As you may have guessed this is an early story of the adventures of Mike and I.

Mike’s high school and longtime best friend, Paul Courrege owned Harry’s Oyster Bar in Orange Park, Florida, which served seafood with our beloved Cajun flair.  One of the side dishes was a small white bowl of 3 red potatoes served with drawn butter and green onions; which was a great alternative to French fries.

Paul graciously provided meals for us while we found jobs and eventually moved from the Orange Park area to Fernandina Beach, FL which is located on the most northern island in Florida called Amelia Island.

Potatoes Fernandina became a staple side item at our house those many years ago and we still have them quite often.  I had some just tonight with fried catfish.

Potatoes Fernandina Ingredients:

4-5 baby red potatoes per person (depends on size)
1 teaspoon liquid crab boil (optional)
Butter
Sour cream
Shredded Cheddar Cheese
Chopped green onions or chives (optional)

Cooking Potatoes Fernandina:

Rinse potatoes well and remove any blemish spots or dirt.

Using a pot and steamer basket, fill the pot with water only up to the steamer basket.

(We sometimes add a teaspoon of Zatarains crab boil to the water to add a little Cajun flair.)

Place the potatoes in the steamer basket.  Bring the water to a boil.

Place cover on the pot and lower the heat to low heat.  Allow to steam 20-25 minutes.

NOTE: If you don’t have a steamer pot, no problem… Simply use a pot and just cover your potatoes with water and boil about 20 minutes.

Check for doneness by placing a sharp knife in the potatoes.  The potatoes should cut through easily.

Serving Potatoes Fernandia:

In a deep bowl place several potatoes and roughly cut.

Top with butter, sour cream, and shredded cheddar cheese.

Smash and mix up.

Enjoy!

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

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