Otik’s Spiced Potatoes

Confession: I’m a bit of a Dungeons & Dragons nerd. 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, is 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 me to try my own.

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

I had these potatoes tonight with a ribeye steak. Tomorrow morning I think I’m having a steak omelet and fried potatoes for breakfast. Just as I might if I were staying at the Inn of the Last Home somewhere in Abanasinia. I wish I’d also had some mushrooms to go along with it. Either way, here is my take on Otik’s Spiced Potatoes. I figure if people are eating these alongside such ravenous people as Caramon Majere (who had a taste for the pungent Dwarf Spirits) then 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.

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


  • 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


  • 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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