Island Spiced Potatoes

I’ve been on a Caribbean food kick for the past few weeks.  This dish is similar to “The Hash” I make for breakfast.  They’re great on their own or served with these meatballs.  This will serve 4.

Island Spiced Potatoes

4 Medium Potatoes, cubed

1 Medium Onion, diced

6 Cloves

6 All Spice Berries

1/2 Tsp Thyme

1/2 Stick Cinnamon

1/2 Tsp Ground Ginger (dried)

Sea Salt & Black Pepper

Cayenne Pepper

Chop and boil potatoes for 6-8 min (they still need to be firm).  Drain the potatoes and heat enough vegetable oil to cover the bottom of a large frying pan.  Fry potatoes for 15 minutes, turning occasionally until they start to turn golden brown.  Grind the all spice, cloves, thyme, cinnamon, and ginger together in a spice grinder.  Add onions and spice mixture to potatoes, continue to cook for another 15 minutes or until crispy (I like a slight amount of char on the onions).  Add salt, pepper, and cayenne to taste.

Categories: Side Dishes, Vegetarian | Tags: , , , , , , , , , | 4 Comments

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4 thoughts on “Island Spiced Potatoes

  1. Pingback: Caribbean Meatballs « El Gringo Picante

  2. Ann

    Do you boil your potatoes first to cut down on saute time? I usually just saute mine raw, but it takes forever! I’m also going to try your suggestion of adding the onions after the potatoes have been in a while. I have been sauteing onions and peppers first, then adding potatoes, but I find that sometimes the onions often get too done that way. ¡Buen ideas, Señor Gringo!

    • Ann

      OK, just found my answer in your other hash post about using par-boiled potatoes to cut down on saute time. Gracias!

      • De nada! If you par-boil them you can often get a crispier potato. It really depends on the texture you’re going for and the time-frame you have. Thanks for stopping by!

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