Spanish-style sautéed potatoes

Once again, I'm intrigued by the recipes from Spice Trekkers. While I don't recommend buying their expensive spices, their cookbook has some new twists using common ingredients. Here's my rendition of their simmered potato recipe. This recipe is not difficult, but it does require careful attention.

Recipe serves Active time Total time
4 - 6 people
45m
45m
Special equipment needed
A large skillet
Ingredients
2 teaspoons salt
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon pepper
3 bay leaves
1/4 teaspoon allspice or cinnamon
2 pounds baking potatoes, peeled and cut into wedges
3 tablespoons vegetable oil
1 - 2 large onions, sliced
8 garlic cloves, minced
cilantro, optional
Instructions
• Combine the salt, paprika, thyme, pepper, bay leaves, and allspice in a large bowl. Mix well.
• Add the potatoes to the spice mixture and gently toss, coating each potato wedge.
• Add the vegetable oil and onions to a large skillet over medium-high heat. Cook until the onions soften, about 15 minutes.
• Add the garlic, stir, and cook 1 minute.
• Add the potatoes to the skillet. Cook, stirring frequently, until the potatoes are nearly falling apart, about 30 minutes. Turn down the heat and add a bit of water, if the potatoes start to stick.
• Garnish with cilantro, if desired.
Variations
• Change the spices. Use chili powder instead of paprika. Add cloves instead of allspice or in addition to.
• Add small red dried chiles.
Storage
• These are best eaten immediately, but store any uneaten potatoes covered in the refrigerator for 3 - 4 days.

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