1/2 onion
1 1/2 russet (Baking) potatos
creole seasoning

(or one whole onion to 3 potatoes)

cut the potato into 1/2 inch cubes, set aside in a bowl. clean the onion (cut off the ends and remove the skin) cut it in half (NOT lengthwise) cut into about 2-3 seperate 'slices' (like you would for onion rings) then cut in half lengthwise, leaving you with various sizes of 'strips' dump into bowl.

coat generously with the seasoning (you will have to toy around with it to find the right concentration for you) and toss it all together, making sure to break apart the onion peices.

deep fry portions at a time at 375 4-5 minutes or until golden brown, serve as a side dish. goes great with breakfast too.