3 to 4 lbs red skin potatoes
water, enough to cover
1 medium onion (keep whole)
1 to 3 tbsp. Tabasco sauce or fresh chile paste
1 tbsp. sea salt
1 tbsp. garlic powder
chopped parsley, for garnish

Wash and cut in half potatoes, leave skins on. Put in a pot with water to cover and boil until just fork tender.

Place onion whole (peeled) in the same water to cook with the potatoes. Add Tabasco or chile paste, salt and garlic powder. Let stand on very low heat for about 15 minutes. Garnish with parsley.

Serve.

Note: Any leftover potatoes can be used for other dishes or fried in the morning for breakfast.

Submitted by: Matt Earnest