In the Kitchen with Emmett: Jerk Potatoes

INGREDIENTS:

  • 5 cloves Garlic, finely chopped
  • 6 to 7 Potatoes, diced
  • 1/2 Red Onion, chopped
  • 1 Yellow Onion, chopped
  • 1 cup Sweet Bell Peppers, finely chopped
  • 1 Serrano Pepper, finely chopped (remove seeds if you’d like to lower the heat)
  • 3 tablespoons Olive Oil
  • 1 teaspoon dried Thyme
  • 1/2 teaspoon Allspice
  • 1/8 teaspoon Nutmeg
  • 1/8 teaspoon Cinnamon
  • 1 teaspoon Cayenne Pepper
  • 1 Tablespoon Sriracha
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper

DIRECTIONS:

  • Preheat oven to 450 degrees.
  • Combine all ingredients in a large bowl and toss well to coat. Spread evenly on a lightly greased half sheet pan.
  • Roast for 40-50 minutes, turning the potatoes once 20 minutes in, until the potatoes are browned and crisp.

For extra crispy potatoes, broil for a couple minutes at the end of the baking time, keeping a watchful eye on the oven to prevent burning.