7-9 large yellow potatoes

Avocado oil to fill bottom of baking dish

Jerk spice blend:

2 tsp Salt

2 tsp Pepper

2 tsp Garlic Powder

2 tsp Onion Powder

3 tsp Dried Thyme

4 tsp Allspice

1 tsp Cinnamon

1 tsp Cayenne

For Sweet Jerk Glaze

1/2 of a scallion, chopped

1 tbs fresh tarragon

1 1/2 jerk spice blend

1 tbs maple syrup

2 tbs potato roasting oil


Preheat oven to 400°F. Peel and chop your potatoes and boil in salted water for 10-15 mins or until fork tender.  Meanwhile fill the bottom of your baking dish with avocado oil, about 1/4-1/2 inch high and place in pre heated oven. Drain potatoes, season with half of the jerk spice blend and toss in the cooking pot to fluff up the edges but not too much that they fall apart. Transfer to the baking dish with your heated oil and roast for about 1 – 1 1/2 hours flipped the potatoes every 20-25 mins. Once roasted and crispy, drain out a bit of the roasting oil to build the glaze. Add all glaze ingredients to a small bowl, mix to combine and toss with the potatoes. Optionally top with some red pepper flakes and enjoy.