Spiced Potatoes


Ah, to be young again. The lack of responsibility! The freedom from having to pay bills! Being able to run around all day and climb trees! And, of course, the liberty to be absolutely illegible in one’s personal notes. I wrote down today’s recipe when I was about 8 years old, and my handwriting was completely atrocious.

There are two keys to this recipe. The first is slicing the potatoes into small cubes: this helps them to become crispy on the outside and mealy on the inside without burning. The second is adding the onion near the end of cooking. If you add it at the beginning, it will crisp and burn. Cook wisely, cook well, and enjoy the potatoes!


  • 3 tablespoons butter
  • 1 pound potatoes, cut into 1/2-inch cubes
  • 1/8 teaspoon cayenne pepper
  • 1/2 medium onion, finely chopped
  • Salt to taste



In a large skillet, melt the butter over medium-high heat.


Add the potatoes and cayenne pepper, and fry until crisp, stirring occasionally.


Add the onion, and cook for 1 more minute.

Serve hot and salted.


Serves 2-4.

Click here for a print-friendly version.


2 thoughts on “Spiced Potatoes

  1. This is very like our “fried potatoes” recipe. The only difference is that we add a bit of granulated garlic to the mix, a worthwhile addition for the curious.

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