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Otik’s Spiced Potatoes

In some quaint part of some remote world exists a curious man named Otik. An itinerant traveler once asked me to make him some of Otik’s Spiced Potatoes. As well-traveled as the man was, he was sorely lacking in the nuances of recreating recipes from memory. As such, what follows is the best I could do for him. For now. I’ll work on this one because I can see it generating a lot of sales and I’ve got a lab to rebuild.

Otik's Spiced Potatoes
Otik’s Spiced Potatoes pair nicely with a medium-rare ribeye.

Have these potatoes with a ribeye steak. Or, if you have leftovers in the morning, try them with a steak omelet for breakfast. I’m not sure what this Otik from the Inn of the Last Home somewhere in a land called Abanasinia does with his leftovers. Maybe he has pigs to feed them to. I wish I’d had some mushrooms to go along with it. Anyway, here is my take on Otik’s Spiced Potatoes. If people are eating these alongside such ravenous people as Caramon Majere (who reputedly had a taste for the pungent Dwarf Spirits), these potatoes have to be bold. At any rate, I hope more than gully dwarves will enjoy them.

Here is a link to several other versions of these classic Spiced Potatoes by Otik.

Note from Patrick:

I spent most of my teenage years with my nose in a sourcebook or a Dragonlance novel. Six novels in particular. The Legends trilogy is my favorite. Hands down. But it was the first trilogy, Chronicles, where I first read about Otik’s Spiced Potatoes. Anyway, I’ve looked for recipes for these potatoes over the years and have found a few. I’ve even liked most of them. But I thought it was time for Jäckel to create his own.

Otik’s Spiced Potatoes

If these potatoes were made here at The Summoning Grounds…
Prep Time10 mins
Cook Time25 mins
Keyword: garlic, jalapeños, onions, potatoes
Servings: 3 people
Calories: 206kcal

Ingredients

  • 3 russet potatoes (washed and cubed, peel on)
  • 1 yellow onion (diced)
  • 2 jalapeños (minced)
  • 3 garlic cloves (minced)
  • 1 tbsp olive oil
  • 2 tsp parsley (dried)
  • 1.5 tsp sea salt
  • 1 tsp paprika
  • 0.5 tsp black pepper

Instructions

  • Set a pot of water to boil.
  • Wash and cube your potatoes and add to the boiling water for 5 minutes. Drain them and spread them out to dry.
  • While the potatoes are boiling and drying, dice the onion and mince the jalapeños and garlic. Add the onions to a skillet with the olive oil over medium heat until they start to become translucent, 2-4 minutes. Then add the jalapeños for another 2-3 minutes. Finally, add the garlic.
  • If necessary, add a bit more oil to the skillet and add the drained potatoes into a single layer. Cook for 15 minutes or until the potatoes have browned to your liking. Stir occasionally to prevent the onions, chiles, and garlic from burning (I do like a "blackened char" on mine though).
  • During the last couple of minutes of cooking, add the spices and herbs and stir to combine.


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