Spicy Potatoes Recipe

Prep potatoes

Wash the potatoes and cut them into 1 to 1 1/4-inch cubes (leave skins on for texture). Pat dry with a towel to remove excess moisture.

Season potatoes

In a large bowl, toss the potato cubes with 2 tbs olive oil, smoked paprika, ground cumin, chili flakes, garlic powder, 1.5 tsp salt, and 1/2 tsp black pepper until evenly coated.

Cook potatoes

Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add the seasoned potatoes in a single layer; you may need to cook in two batches to avoid overcrowding. Let the potatoes sear, undisturbed, for 5–6 minutes until golden on the bottom. Stir or flip and continue cooking another 6–8 minutes, reducing heat to medium if they brown too fast, until potatoes are fork-tender and crisped on edges (total 12–15 minutes). If using two batches, return all potatoes to the pan and toss to combine. Remove from heat and keep warm.

Prepare vegetables

While potatoes cook, core the cabbage and slice it into thin ribbons. Peel and thinly slice the onion. Mince the garlic.

Sauté onions and seeds

In a large skillet over medium heat, add 1 tbs olive oil and 1 tbs butter. When the butter melts, add the sliced onion and cook 4–5 minutes until soft and translucent. Add caraway seeds (if using) and cook 30 seconds until fragrant.

Cook cabbage

Add the shredded cabbage and 1 tsp salt to the skillet. Stir to combine and cook, stirring occasionally, 8–10 minutes until the cabbage wilts and begins to brown at the edges. If the pan becomes dry, add a splash (1–2 tbs) of water to help steam and soften the cabbage.

Add garlic and finish

Stir in the minced garlic and cook 1 minute until aromatic. Sprinkle 1/2 tsp black pepper, then add 1 tbs apple cider vinegar and 1 tsp lemon juice. Toss and cook another 30 seconds to deglaze and brighten flavors. Taste and adjust salt or vinegar as needed.

Fold together: Add the warm spiced potatoes to the skillet with the cabbage (or return cabbage to the potato pan) and gently toss to combine so the cabbage picks up some of the potato crisping and seasoning. Warm together 1–2 minutes over medium heat.

Finish and garnish: Drizzle with optional chili oil or a splash of hot sauce if you want more heat. Sprinkle chopped parsley over the top. Serve hot as a side or a light main.

Make-ahead and storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to keep potatoes crisp; add a splash of water or oil if needed.