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Nutrition Facts
Serving Size 1 (1029g) Recipe makes 1 servings
Calories 1502
Calories from Fat 837		(55%)
Amount Per Serving		%DV
	Total Fat 93.0g	143%
	Saturated Fat 58.6g	292%
	Monounsaturated Fat 23.9g
	Polyunsaturated Fat 3.9g
	Trans Fat 0.0g
Cholesterol 244mg		81%
Sodium 707mg		29%
Potassium 3740mg		106%
Total Carbohydrate 156.6g		52%
	Dietary Fiber 20.3g	81%
	Sugars 9.2g
Protein 19.1g		38%
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Sept 24-30, 2007

BC Jewel

Spiced Fried Potatoes

Recipe #48594 | 1¼ hours | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Gary Helriegel1
Dec 12, 2002

Almost utterly changed from a recipe in "Leaves from the Inn of the Last Home". The recipe originated in the "Chronicles" trilogy, by M. Weis and T. Hickman. The original recipe made by fans called for only cayenne. A recent book mentioned a garlic scent. This version is GOOD. I loved it. Everyone who entered the house loved the smell. I used about 2 tbsp jar garlic, and estimated amounts on the other spices. This does take a good while to fry, so if you use it in a meal, make it first. In my experience, with a 1.5" layer of potatoes, it takes a bit more than half an hour to fry them. It takes much longer to fry them if you don't boil first. I also tend to use quite a bit of pepper, usually a mix of cayenne and habanero. The servings depend on how good they smell. I can eat the whole recipe with no problem, though they are an excellent side dish. Please don't forget to adjust the spices to your taste. Especially the garlic.

SERVES 1 -4 (change servings and units)

Ingredients

4 medium potatoes
1/2 medium onion, chopped
1/2 cup butter (margarine works, or vegetable oil for a totally vegetarian dish)
1-4 clove garlic, minced (to taste- I use a lot)
1 teaspoon oregano
1 tablespoon basil
1 1/2 teaspoons marjoram
1/2 teaspoon sage (or any other spices you like)
cayenne pepper

Directions

1
Boil the potatoes for about 30 minutes, let cool.
2
Cut into 1/2" cubes (or larger- I like to leave the skin on).
3
Melt the butter in a heavy skillet, at least 12", cast iron if you have it.
4
Add 1/4 of the potatoes, the spices, then the rest of the potatoes.
5
Turn them periodically, and fry til golden brown.
6
While the potatoes are frying, chop up the onion fairly small.
7
When the potatoes are done, add the onions and fry 10 minutes more.

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Featured Reviews for This Recipe

From: AZ Wildcat

On Nov 20, 2008

WOW ... these are so flavorful. Love the seasoning. I followed the recipe exactly and love the taste, but mine came out quite "smooshy". I love the flavor, but I think next time I will try to just fry without boiling or not boil as long and make sure they are way cool before frying. These made good left overs for the next two days — I even ate them as a meal for lunch with tortillas. YUMMY and THANKS for sharing ... your recipe was concise and easy ... please share more.

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From: JuliJ

On Sep 13, 2008

Very delicious potatoes. I served this with some pork chops. The potatoes were completely covered with spices, which made me very happy since I love lots of spice and flavor. Thanks for the yummy side dish recipe!

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From: Shirl (J) 831

On Jan 9, 2006

Great potato side dish. Made this with Shellys Meatloaf by Stacky5LRC Shelly's Meatloaf and Barb Gert's Lemon-herb green beans Lemon - Herb Green Beans made a great supper.

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