Ingredients:

• 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

Directions:

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 (1/6^th 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.