Flavor Rich Pack - Premium Blends + Outlaws Bundle - 21 Pack Combo! All the Dan-O's Premium Blends and Dan-O's Outlaws in one Combo!

Got leftover baked potatoes? Don't let 'em sit in the fridge another day. 🥔🔥 Turn them into crispy pan fried potatoes and onions with golden edges, tender centers, and plenty of Dan-Good flavor. This fried potatoes recipe is one of the easiest potato side dishes you can make, and it's the perfect way to give leftovers a second life. Once you try it, you might start baking extra potatoes on purpose. Get the full recipe here: Ingredients 2 tbsp Dan-O’s Ranch Cheesoning 2 tbsp Dan-O’s Adob-O Seasoning 3 leftover baked potatoes, chilled 1 Vidalia onion, diced ¼ cup high-heat cooking oil 1 cup ketchup ¼ cup sriracha Preparation Instructions Prepare the Potatoes and Onion: Cut each cold baked potato in half, then cut the potatoes into large chunks. Trim the top and bottom from the Vidalia onion, remove the outer skin, and dice the onion into small pieces. Begin Cooking the Potatoes: Heat a large skillet over high heat. Add the high-heat cooking oil, followed by the potato chunks and diced onion. Spread everything into an even layer and let it cook undisturbed for a couple of minutes. Avoid stirring or moving the potatoes so they have time to develop a crispy, golden crust. Crisp the Potatoes: Once a golden crust has formed on the bottom, use a spatula to flip the potatoes. Reduce the heat to medium-high and continue cooking, turning the potatoes as needed, until they are golden and crispy on all sides. The total cooking time is UNKNOWN. Season the Potatoes: Once the potatoes are crispy on all sides, turn off the heat. Sprinkle them with Dan-O’s Ranch Cheesoning and gently toss until the potatoes and onions are evenly coated. Make the Spicy Adob-O Ketchup: Combine the ketchup and sriracha in a bowl. Add the Dan-O’s Adob-O Seasoning and stir until everything is evenly combined. Serve: Serve the crispy skillet potatoes hot with the spicy Adob-O ketchup on the side for dipping. Yum Yum Get Ya Sum!

Happy National Oyster Day! 🦪🔥 We're throwing it back to these chargrilled oysters because if you've only had oysters raw, you're missing out. Buttery, smoky, cheesy, and packed with Dan-Good flavor, these disappear almost as fast as they come off the grill. Whether you're celebrating National Oyster Day or just looking for a new seafood recipe, this one's worth making. Get the full recipe below! Ingredients 2–3 tsp Dan-O’s Outlaw Butter Dust 1–2 tsp Dan-O’s Outlaw Blackened Bloody Mary Seasoning 12 fresh oysters, unshucked 2 cloves garlic, finely minced ¼ cup grated Parmesan cheese, or use Dan-O’s Cheesoning ¼ cup fresh mozzarella, shredded Preparation Instructions Shuck the Oysters: Using a shucking knife and a towel for safety, insert the knife into the hinge of the oyster. Twist gently until it pops open, then run the knife along the top shell to release. Keep the oyster and its juice (liquor) in the bottom shell. Season and Layer: Place oysters on a tray. Sprinkle Dan-O’s Blackened Bloody Mary Seasoning over each one. Add a tiny bit of minced garlic to each shell. Sprinkle with Parmesan cheese or Dan-O’s Cheesoning to soak up the juice. Add a small amount of mozzarella on top. Finish with a generous dusting of Dan-O’s Butter Dust Grill the Oysters: Preheat grill to medium-high heat. Place oysters directly on the grill grates. Cook for 3–5 minutes, until the cheese is melted, bubbling, and slightly golden. Carefully remove oysters with long tongs. Let cool slightly, then serve hot and fresh off the grill. 5. Yum Yum Get Ya Sum!

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