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Spiced Caribbean Potatoes

Course: Side Dishes

Products: Indoor Grills


  • 3 tbsp olive oil
  • 1 tsp  Sriracha (hot chili paste)
  • 1 tbsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 1/2 tsp dried thyme
  • 1/8 tsp nutmeg
  • 1/8 tsp cinnamon
  • 3/4 tbsp kosher salt
  • 1 tsp black pepper
  • 2-3 russet potatoes, peeled, cut into 1/2" cubes
  • 2-3 sweet potatoes, peeled, cut into 1/2" cubes
  • 1 large onion, cut in chunks


1. Stir together olive oil and Sriracha in a small bowl.  Set aside.

2. In another small bowl, combine all spices.  Set aside.

3. Scrub and peel potatoes; then cut into cubes.  Cut onion into large chunks.

4. In a large bowl, toss potatoes and onions with olive oil/Sriracha mix, then toss again with spice mix.

5. Preheat skillet to 400 degrees for approximately 3-5 minutes.

6. Add potatoes and onions and cook until tender, about 15-20 minutes.

Servings: 10

Tips: Add as much or as little "spice mixture" as desired.  Leftover spice mix is a great way to flavor bland veggies, or even meats!

For less spicy potatoes, omit the cayenne pepper or Sriracha.

Nutritional Information: Serving size: 1/10 of a recipe (6.5 ounces).
Calories 225.04 • Calories From Fat (17%) 38.49 • Total Fat 4.36g 7% • Saturated Fat 0.64g 3% • Cholesterol 0mg 0% • Sodium 443.09mg 18% • Potassium 1189.38mg 34% • Total Carbohydrates 43.52g 15% • Fiber 5.9g 24% • Sugar 1.83g • Protein 3.7g 7%

This recipe was developed by Hamilton Beach Brands, Inc.

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