Jerked Redskin Potatoes


  • 3 pounds Idaho® Red Potatoes, halved or cut in 2-inch chunks
  • Vegetable or olive oil
  • 1-1/2 cups (12 oz.) Jerk Sauce (recipe below), divided
  • Sliced green onions for garnish

Jerk Sauce Ingredients

  • 1 cup white vinegar
  • 1 cup orange juice
  • 1/2 cup soy sauce
  • 1/2 cup vegetable oil
  • 15 cloves garlic, peeled
  • 2 ounces habanero chiles, about 4, seeded and deveined
  • 2 tablespoons minced ginger, about 2-inch piece, peeled
  • 2 tablespoons granulated sugar
  • 2 tablespoons Kosher salt
  • 2 tablespoons ground allspice
  • 4-1/2 teaspoons dried thyme
  • 2 teaspoons black pepper
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground cinnamon


  1. Heat oven to 400°F. Coat potatoes lightly with oil and spread on a sheet pan. Roast until tender and lightly browned, about 30 minutes. Hold until ready to serve.
  2. Per order: In a large skillet over medium-high heat, sauté about 2 cups potatoes (1/6th of the roasted potatoes) with a drizzle of oil just until potatoes are golden brown and heated through.
  3. Add 1/4 cup (2 oz.) prepared Jerk Sauce. Sauté about 1 minute, moving pan or stirring while sauce thickens and coats potatoes. Serve hot garnished with green onions.

Jerk Sauce Directions

      1. Whirl all ingredients in a blender or processor until smooth. Keep refrigerated.

Print Recipe

Yield: 6

Matt Fish
Melt Bar & Grilled
Lakewood, OH

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