Crunchy on the outside, soft on the inside! these potatoes are infused with unbelievable flavas – most importantly rum! cooked in aromatic flavours too, garlic, rosemary and thyme giving you that NATURAL FLAVA!

  • 1kg maris piper potatoes peeled and cut in quarters
  • 50ml dark or spiced rum
  • 1 tsp. sea salt
  • 1 tsp. corse black pepper
  • 1 tsp. paprika
  • 75g vegan unsalted butter
  • 4 tbsp. olive oil
  • 4 garlic cloves
  • 4-6 pimento berries
  • 3-4 rosemary or thyme sprigs
  • 1 scotch bonnet pepper
  • 2 spring onions

 

Bring a large pot of water to boil, then add potatoes with some salt, boil for 10 minutes, then drain and toss for 3/4 times until rough around the edges. Season with salt, pepper, and paprika then give a final toss.

Add butter and oil to a large roasting tray, then add garlic, pimento, herbs, scotch bonnet then the potatoes, spreading them out on the tray. roast for 45 minutes until crispy. turn over half way through.

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