Jerk Spiced Potatoes and Onions

• 2 large russet potatoes, parboiled and cut into chunks
• 1 large yellow onion, sliced
• 3 tablespoons canola oil
• 1 tablespoon NEERA'S Jamaican Jerk Spice
• Pinch of salt

Heat the oil in a non-stick skillet. Add the onions and sauté until light golden brown. Add the spice and stir for 1-2 minutes. Add the potatoes and cook for an additional 10-15 minutes until brown.

Variations and Notes: This recipe is a great way to use left over baked potatoes. When you cook this dish, make extra and save as a fantastic side dish for your Sunday morning eggs!

Serves 4 as a side dish.

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Recipe courtesy of Cinnabar Specialty Foods
www.cinnabarfoods.com