A while back, we asked Dragonlance fans to contribute to a cook-off involving Otik’s famous spiced potatoes. Fortunately, the recipe is never explicitly given in the official books. Why is this fortunate? Because it means that we now have the opportunity to share with you the interpretations of many talented cooks. Below is a collection of the best recipes for Otik’s Spiced Potatoes. We recommend you try them all. And don’t forget the ale.
Bill Vogel’s Spiced Potatoes
- 2 – 15 oz cans of whole peeled potatoes cut into Bite size chunks ( you can use potatoes that you boil yourself )
- 2 – Tablespoons of Ghee , Butter or Margarine or vegan substitute your choice .
- 1 – Large onion sliced
- 1 – Clove of garlic through a press or chopped super fine
- 2 – Pinches of Curry Leaves ( Aprox. 12 -14 leaves )
- 1/2 – Teaspoon of curry powder ( preferably a Portuguese style like a mild Vindaloo )
- 1/8 teaspoon of hot Hungarian Paprika ( I use Szeged hot )
- 1/4 – teaspoon Sea salt
- 1/8 – course ground Black pepper
- 1 – Green onion chopped
- In a large cast iron pan of medium high heat melt Butter and add sliced onions , Curry leaves , sea salt and Black pepper and saute for 5-7 minutes until just turning brown.
- Push caramelized onions to side of pan to make room for potatoes. Fry potatoes for 2 minutes.
- Stir in the caramelized onions and add vindaloo and paprika and fry for another 2 minutes or so .
- Turn heat down to medium . At this point you can adjust taste with Salt and pepper if needed.
- Finally stir in green onions and pressed garlic and finish frying for 1 minute.
Megan Jensen’s Spiced Potatoes
- 12 small potatoes peeled
- vegetable oil
- cayenne pepper
- chili powder
- lemon pepper
- season salt
- 1 can of chili (optional)
- Cut potatoes into squares and put them into a frying pan with vegetables oil.
- Add cayenne pepper, chili powder, lemon pepper, garlic pepper, oregano and season salt.
- Fry till they are soft and ready,
- Add a can of chili (optional.)
- Cook till chili is warm and serve!
Christine Cruz’s Spiced Potatoes
- 6-8 red or russet potatoes (I prefer with skins)
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon onion salt
- 1 teaspoon garlic powder
- 1 teaspoons ground cumin
- 1/2 teaspoon crushed red pepper flakes (to taste)
- 1 -2 teaspoons kosher salt (plus some to salt water)
- 2 teaspoons Italian seasoning
- 1/4 cup olive oil (depending on potato)
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15-20 minutes.
- Drain and spread on a baking sheet. Cool to room temperature. Once the potatoes have cooled, cut into bite-sized cubes.
- Preheat oven to 350 degrees F.
- Mix the spices in a medium mixing bowl. Drizzle potatoes with oil and sprinkle with spice mixture.
- Bake in preheated oven for 20 minutes, or until crisp, turning every 10 minutes.
Tami Denman Hurford’s Smashed Finger Fried Potatoes
- Fingerling potato’s (HAS to be fingerling size)
- Creole seasoning
- Finely crushed Thai dragon chili peppers
- Wash then boil potatoes for about 30 mins or until a fork easily goes into the potato. Drain potato’s and cool until you can easily handle them.
- Using a fork, gently “smash” the potato. (push down just until the skins make a pop sound.)
- 1 inch of olive oil in a frying pan fry 3 minutes per side. Drain and sprinkle with creole seasoning and, IF you are VERY brave, sprinkle with the Thai dragon chili!
Bruce Boughner’s Dragonfire Potatoes
- 1/3-1/2 cup Olive Oil
- 3-5 garlic cloves, finely chopped
- 6 medium potatoes, sliced 1/8-1/4 inch thick
- 6 Dragon Sausages (Italian or kielbasa if dragon isn’t in season, Andouille if you are truly brave at heart)
- 1 cup chopped Onions
- 1 Cup chopped Green Bell Pepper (Red and Yellow works also)
- 1/2 Cup Red Robes Wine
- 1 Cup Chopped Mushrooms
- 1 Tablespoon Sweet Leaf Basil
- 1 Tablespoon Parsley
- 1 Tablespoon Rosemary
- Salt & Pepper to taste
- Crushed Red Pepper
- Pour 1/2 of the olive oil into a deep skillet (set to Low or 225′) Add Garlic and stir with a wooden spoon or spatula.
- Add Potatoes and stir again until all is lightly covered with oil.
- Add Sausage and mix.
- Add Onions and Peppers, mix again.
- Pour in the Wine and spoon again.
- Add Mushrooms and remaining spices and herbs and stir gently.
- Cover and let simmer until sausage and Potatoes are done.
Mitchell Hurlbut’s Spiced Potatoes
- 8 small Red potatoes (quartered, skin on)
- 1 ½ whole cloves garlic (fine chopped, substitute 2 ½tbps minced is ok)
- 1/2tbps oregano
- Cinnamon (½tsp, or 2 sticks)
- Thyme (to taste, ~2tsp)
- Crushed Black pepper (to taste)
- Salt (to taste, don’t put too much on)
- 1 basil leaf (whole)
- Olive oil
- butter (to taste);
- In frying pan on med heat, put olive oil, wait for olive oil to heat up and put potatoes in.
- Let cook for 5 minutes, then add rest of ingredients.
- Cook for 10 minutes or until potatoes are lightly browned on outside rotating potatoes occasionally.
- Remove basil leaf, plate, and add butter.
- If using cinnamon sticks remove before serving.
- Serves 2-3, prep time 5 minutes, cook time ~15 minutes.
Benjamin Brown’s Spiced Potatoes
While doing a little Christmas shopping, I ran into the most peculiar person this weekend. His appearance was the first thing that I notice as being a little off. First of all, he had long hair which he had in a topknot. He had pouches full of different gadgets a feather, and old maps. In his hands, he carried what he claimed to be a time traveling device. So naturally, I engaged him in conversation. I many questions for this interesting individual that I asked him to join me for lunch at a local BBQ restaurant. For each object in his pouch, he had a unique story each more extravagant than the last. He told me the most wonderful tales of fireballs, mages, and his Uncle Trapspringer. I was confident that I had met a new friend, but when I turned my head for one second he was gone along with my car keys and wallet. In his empty chair, I found this gem. I hope you enjoy it.
- 3 pounds russet potatoes
- One medium sized onion
- One Stick of Butter
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 cloves of garlic
- 2 tablespoons minced fresh parsley
- Heavy duty aluminum foil
- Optional one tablespoon of rosemary
- Preheat oven to 400 degrees.
- Mix all of the dry ingredients.
- Cut four strips of aluminum foil approximately sixteen inches long.
- Peel potatoes then cut them into half inch squares and divide and place them into the center of the pouches.
- Cut the onion into quarters and place each quarter into each pile of potatoes.
- Dice garlic cloves and divide onto each pile of potatoes.
- Add two tablespoons to each pile of potatoes.
- Season the potatoes with the dry ingredients.
- Carefully wrap the aluminum foil around spiced potatoes forming a pouch. Fold the top and the sides of the foil to make an airtight pouch. If necessary add an additional layer of foil.
- Place the pouches into a baking dish and cook for 45 min. Pouches can also be cooked on a grill or over a campfire.
Mehmet Ali Ozgunduz’s Spiced Potatoes
- 12 small potatoes (slightly larger than walnuts)
- black pepper
- cayenne pepper
- garlic, lots of garlic
- olive oil
- Quarter potatoes in wedges.
- Bring the water to a boil and pour enough salt. Then add potatoes.
- Boil them not much then 5 minutes.
- At the same time, mix all the rest of the ingredients and add some more salt.
- Drain the potatoes and toss them with the spice mix.
- Lay all potatoes on a tray an put in an oven, preheated to 200 degrees.
- Bake them about 20-25 minutes.
- Enjoy your crispy spiced potatoes!
- Thank Otik for the occasion.
Birge Elif’s Spiced Potatoes
- potatoes (as much as you wish)
- red pepper
- black pepper
- garlic powder (garlic powder is the secret ingredient, so shhh!!)
- Chop the potatoes into a very small cubes, boil in salted water just a little (as long as they getting softer.)
- Get rid of the water, add butter by rule of thumb, a pinch of salt, thyme, red pepper, black pepper and garlic powder and continue to cook a little more in the same pan.
- Don’t be afraid of adding garlic powder! The amazing taste is proportional with the amount of garlic.
- Bon appetite!