Tender on the inside and crispy on the
outside, these spicy-hot, oven-roasted potatoes are a snap to
prepare.
Baked Jerk Idaho
Potatoes
- 2 pounds Idaho potatoes, well scrubbed
and cut into 1-inch chunks
- 1/4 cup vegetable oil
- 1 tablespoons Caribbean Jerk seasoning
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/4 teaspoon ground allspice
- Preheat oven to 425°F (220°C).
- Place potato chunks into a medium mixing
bowl.
- In a glass measuring cup, stir together
the oil and spices. Pour spice mixture over the potatoes and
stir with a wooden spoon to coat all the potatoes. Transfer the
potatoes to a 13 x 9-inch baking pan.
- Bake, uncovered, stirring occasionally,
for 30 minutes, or until potatoes are fork tender.
Makes 4 servings.
Recipe and photograph provided
courtesy of Idaho Potato Commission.
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