Solo: Spicy Jerk Potato

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Solo: Spicy Jerk Potato

Bacon, pineapple and potatoes coated in Jerk Spices and served with sour cream and fresh coriander.

Ingredients to serve 1

  • 50g x streaky bacon – slice (2cm)
  • 50g x pineapple pieces – drain
  • 2 x potatoes – cut into cubes (1½ cm)
  • 1 tbsp x sour cream
  • ¼ tbsp x Jerk Spice Mix
  • ¼ x fresh chilli – de-seed and slice
  • 1 x spring onion – cut off ends and slice
  • 3g x fresh coriander - chop
  • . x butter (from your pantry)
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Potatoes: Bring a large saucepan of lightly salted water to the boil on high heat. Add the potatoes and cook for 15 to 20 minutes until soft but not mushy. Drain into a colander and leave to steam-dry for 5 minutes.

Step 3

Spice Jerk mix: Place a few glugs of olive oil in a large frying pan on medium-high heat. Add bacon and fry for 5 minutes until golden. Add the potatoes, Jerk Spice Mix and pineapple pieces and cook for another 5 minutes. Season with salt and pepper to taste.

Step 4

Serve in a bowl topped with spring onion, fresh chilli, fresh coriander and a dollop of sour cream.