Chop onions into small pieces and cube potatoes into small cubes.

Add cubed potatoes to a ziplock bag.

Add 0.5 tablespoon olive oil, marjoram, oregano, black pepper, curry powder, table salt, and cayenne pepper to the bag.

Mix the ingredients in the bag until the potatoes are well coated.

Coat a medium-sized frying pan with 2 tablespoons olive oil.

Set heat to medium.

Add the chopped onion and minced garlic to the oil and saute for no more than 2 minutes.

Add the contents of the ziplock bag to the pan with the onions and garlic.

Mix the ingredients in the pan and cook for 10 minutes with the cover on, stirring occasionally to prevent sticking.

Remove the cover and cook for another 10 minutes to crisp the potatoes.

Add the ketchup on the top of the layer of potatoes and mix well.

Cover and cook for another minute.

Serve hot.