winterybella
Guru
Granted I am a Barbadian but in a broader sense I am a Caribbean girl. That said, I heard a voice in my head saying I should post this recipe that is of Jamaican origins. I haven't tried it but once I saw it I had no problem sharing it with you.
INGREDIENTS
About 5kg Desirée potatoes
4 tbsp olive oil
3 tbsp Jamaican jerk seasoning
284 ml tub soured cream, to serve
1 lime, cut into 10 wedges, to garnish
METHOD
Preheat the oven to 200°C/fan180°C/ gas 6.
Wash and dry the potatoes, cut into long, thin wedges and put into a large bowl. Add the oil and jerk seasoning, and toss.
Divide between 2 roasting tins and cook for 30-35 minutes or until crisp and golden, giving them a good shake occasionally. Drain on kitchen paper.
Serve hot in paper cones or bowls, with the soured cream to dip and lime wedges to squeeze over.
http://www.deliciousmagazine.co.uk/recipes/jamaican-spiced-potato-wedges/
I have no idea what a desiree potato is but I believe Classic33 can help me out.
![300308-1-eng-GB_279-470x540.jpg](/proxy.php?image=http%3A%2F%2Fcdnwp.audiencemedia.com%2Fwp-content%2Fuploads%2F2015%2F01%2F300308-1-eng-GB_279-470x540.jpg&hash=e9730bef78a6dd802097e6e2c0143492)
INGREDIENTS
About 5kg Desirée potatoes
4 tbsp olive oil
3 tbsp Jamaican jerk seasoning
284 ml tub soured cream, to serve
1 lime, cut into 10 wedges, to garnish
METHOD
Preheat the oven to 200°C/fan180°C/ gas 6.
Wash and dry the potatoes, cut into long, thin wedges and put into a large bowl. Add the oil and jerk seasoning, and toss.
Divide between 2 roasting tins and cook for 30-35 minutes or until crisp and golden, giving them a good shake occasionally. Drain on kitchen paper.
Serve hot in paper cones or bowls, with the soured cream to dip and lime wedges to squeeze over.
http://www.deliciousmagazine.co.uk/recipes/jamaican-spiced-potato-wedges/
I have no idea what a desiree potato is but I believe Classic33 can help me out.
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