Cinnamon Potatoes

Cinnamon on potatoes sounds odd until you smell them frying in butter. The warm spice plays off the starchy sweetness of the potatoes and the caramelizing onions in a way that’s unexpected but completely addictive.

Butter is non-negotiable here, and the recipe says so plainly. Oil, margarine, or cooking spray won’t give you the same rich, nutty flavor that browned butter brings to the cinnamon and onions. The butter also helps the cinnamon bloom in the hot pan, releasing its essential oils and deepening its aroma.

Slicing the potatoes evenly means they all cook at the same rate. Thick, uneven slices will leave you with some pieces still crunchy while others are falling apart. Aim for about a quarter-inch thickness.

Medium heat and patience are the method. Resist cranking up the burner. Turning the potatoes occasionally rather than constantly lets each side develop golden, slightly crispy edges while the insides cook through to tender.

Pair these with fried eggs and crisp bacon for a breakfast plate that will have people asking what that incredible smell is.

Kitchen Tips

• Don’t crowd the skillet. If the potatoes overlap too much, they steam instead of frying and won’t get those crispy golden edges
• Add the cinnamon after the butter melts and before the potatoes go in so it toasts lightly in the fat
• Start checking tenderness with a fork at about 12 minutes. Overcooked potatoes go from tender to mushy fast
• If the butter starts to darken too quickly, lower the heat slightly. Burned butter turns bitter

Variations

• Add a pinch of cayenne pepper alongside the cinnamon for a sweet-heat combination
• Toss in diced sweet potatoes for a mix of textures and an even sweeter, more autumnal flavor
• Sprinkle a little brown sugar over the potatoes in the last few minutes for caramelized, candy-like edges