Jammin' Roasted Potatoes

Jammin' Roasted Potatoes

adapted from Jerk from Jamaica by Helen Willinsky

The potatoes are moderately spicy. Tone down the heat by using a milder chile like a serrano or jalapeno and / or reduce the amount of hot sauce. Remember you can always make something more spicy at the end of cooking. It's much harder to make something less spicy.

Makes 2 servings                                                                 2 WW pts / serving

1/2 lb. potatoes, cut into 1/2 inch cubes

1/6 medium red onion, cut into 1/4 inch slices, and quartered

1/6 red bell pepper, seeded, sliced into 1/2 inch cubes

1 clove garlic, minced

1/6 habanero chile, seeded & minced

1 Tbsp. vegetable oil

1 1/2 tsp. Penzeys Jerk seasoning or your favorite Jerk seasoning

1 tsp. Texas Pete hot sauce or your favorite hot sauce

Large pinch of Kosher salt

Large pinch of freshlu ground black pepper

1. Place the cubed potatoes in a bowl of cold water and let soak for 20 minutes.
2. Drain the potatoes and spread them out of a kitchen towel to dry.
3. Preheat the oven to 350F.
4. Place the potatoes, onions, bell pepper, garlic and habanero in a bowl with the oil and toss to coat.
5. Add the jerk seasoning, salt pepper and hot sauce; Toss to evenly distribute.
6. Transfer the potato mixture to a baking sheet and spread out evenly.
7. Bake in the preheated oven for 20 minutes; Turn the vegetables.
8. Continue baking for 20 more minutes or until the potatoes are lightly browned checking on them every 10 minutes.
9. Serve hot passing with additional hot sauce if desired.

Enjoy!