By emma hynes
Despite the name, there’s nothing murky about the taste. Swamp potatoes are a beloved side dish in Creole and Cajun kitchens, often served alongside fried fish, barbecue, or smothered pork chops.
Whether you grew up eating them or you’re discovering them for the first time, this recipe brings comfort food straight from the bayou to your table.
4 large russet or red potatoes, peeled and chopped into bite-sized cubes 1 medium onion, sliced 1 green bell pepper, sliced 1 red bell pepper, sliced
2 tablespoons vegetable oil or bacon grease 1 teaspoon garlic powder 1 teaspoon smoked paprika 1/2 teaspoon cayenne pepper (optional for heat) Salt and black pepper to taste
1/2 cup water or broth (optional for steaming during cooking) Fresh parsley or green onions for garnish (optional)
Peel and chop potatoes into evenly sized chunks. Soak in cold water for 10–15 minutes to remove excess starch, then drain and pat dry with a towel.
In a large cast iron skillet or heavy-bottomed pan, heat oil or bacon grease over medium heat.
Add the onions and bell peppers. Cook for 5–7 minutes until they begin to soften and caramelize.
Stir in the chopped potatoes, then season with garlic powder, paprika, cayenne (if using), salt, and pepper. Stir well to coat evenly.
Reduce heat to medium-low. Cover the skillet and let cook for 15–20 minutes, stirring occasionally. Add a splash of water or broth if the potatoes begin to stick or brown too quickly. Remove lid during the last few minutes.
Garnish with chopped parsley or green onions and serve hot. These go perfectly with fried catfish, grilled sausage, or even just a piece of cornbread. Want a meatier version? Add smoked sausage or andouille in step 3!
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