Crab-Boil Potatoes - cooking recipe

Ingredients

3 lbs red potatoes
1 tablespoon tony chachere's original creole seasoning (you could use regular salt)
3 tablespoons liquid crab boil (or 1 bag of the dry kind)
2 ounces hot sauce (not Tabasco- the flavor isn't right)

Preparation

Place the potatoes (I like mine cut up but you could keep them whole) in a pot and add just enough water to cover the potatoes. Add the crab boil.
Bring the water to a rolling boil then add Tony Chacheres (or salt) and the hot sauce.
Allow the potatoes to boil until they are fork-tender (5-10 minutes depending on the size of the potatoes and whether you cut them or left them whole).
Drain the potatoes and allow them to sit for 5 minutes or so.
You can serve these hot, or allow them to cool (the flavor gets stronger as they cool) and serve them at room temperature.