These crispy Jerk Fries recipes are a simple side dish that is sure to bring your taste buds a spicy kick of flavor.
With the Jamaican seasonings present in each bite, these baked wedges make for the excellent summer go-to, whether it is at a BBQ, holidays, house party, or family mealtime.
Drenched in Jamaican seasoning, these fries remain a spicy staple inspired by Bob Marley and the Jamaican culture. Thanks to the red pepper flakes and scotch bonnet peppers. Now, it’s time to dive straight into the recipe.
Jammin Jerk Fries by Simplot Foods
- 6 3/4 pounds of straight cut fries, skin on
- 3 tablespoons of Jerk seasoning
- 27 ounces of mango chutney
- Prepare 12 oz. of fries and cook it according to the package directions. Drain the fries afterwards.
- Transfer the fries to a warm stainless steel bowl and sprinkle it with 1 tsp. of jerk seasoning. You can also add some salt if desired. Toss to coat.
- Put the fries on a warm serving plate and serve them with 3 ounces of mango chutney.
Crispy Baked Jerk Potato Wedges by Orchids and Sweet Tea
- 6 large russet potatoes
- 1 Tbsp of paprika
- 3 tsp of sea salt
- 1 Tbsp of garlic powder
- 1 tsp of black pepper
- 1 tsp of dried thyme
- 1 Tbsp of red pepper flakes (Can reduce to 1 tsp if you’re not a fan of spice)
- 3 Tbsp of jerk seasoning paste or seasoning
- 1/2 cup of extra virgin olive oil + 1 Tbsp more!
- dried parsley, for garnish
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Rinse and pat each potato dry and cut them into halves, lengthwise. Cut them into halves and half them again until you have 6-8 wedges per potatoes.
- Meanwhile, in a small bowl, combine the sea salt, black pepper, garlic powder, dried thyme, paprika, dried parsley, red pepper flakes, jerk seasoning, and extra virgin olive oil. Whisk them together until they’re well combined.
- Next, add the potato wedges and seasoning mixture to a large bowl and massage the seasoning on potatoes thoroughly using both hands.
- Put the seasoned potato wedges onto the baking sheet (skin side down so that both sides will remain visible) and bake them for 35-40 minutes or until the wedges are crisp and fork tender.
- Remove from the oven and sprinkle it with dried parsley and serve it with BBQ sauce or your favorite dip on the side.
Jamaican Jerk Sweet Potato Fries by Connoisseurs Veg
- 2 large sweet potatoes for about 2 to 2 ½ pounds in total weight
- 2 Tbsp. of olive or canola oil
- 2 Tbsp. of cornstarch, optional but recommended for crispness
- 2 tsp. of allspice
- 2 tsp. of paprika
- 1 tsp. of dried thyme
- ½ tsp. of cinnamon
- ½ tsp. of cayenne pepper
- ½ tsp. of ground cumin
- ½ tsp. of powdered ginger
- ½ tsp. of salt
- ½ tsp. of black pepper
- fresh cilantro, for sprinkling (optional)
- Preheat the oven to 450°.
- Cut the sweet potatoes into long strips, about a half-inch inch thick.
- Place the potato wedges into a large bowl or zipper bag then add the olive oil, cornstarch, allspice, paprika, thyme, cinnamon, cayenne, cumin, ginger, salt, and pepper. Give them a good toss until the sweet potato strips are evenly coated.
- Arrange the sweet potato strips in even layers on a baking sheet. Bake them for 10 minutes, flip them gently, and bake them for an additional 10 to 15 minutes until crisp.
- Take them out from the oven and sprinkle them with fresh cilantro if you like.. Serve with a dipping sauce of your choice.
Jerk Oven Fries by My Recipes
- 1 (26-oz.) package of frozen extra-crispy French fried potatoes
- 1 tablespoon of jerk seasoning
- Sweet-and-Tangy Ketchup
- Preheat the oven to 425°.
- Place the potatoes in a single layer on 2 lightly greased 15 x 10-inch jelly-roll pans.
- Place one pan each on the middle and lower rack and bake the potatoes for 15 minutes.
- Switch the pans and bake it for an additional 12 to 15 minutes or until it is lightly browned.
- Sprinkle the baked fries with jerk seasoning while tossing lightly. Serve the fries with Sweet-and-Tangy Ketchup.
Jerk-Spiced Fries by Big Oven
- 2 tablespoons of olive oil
- 2 tablespoons of Jerk seasoning
- 32 ounces of frozen fries
- 2 thinly sliced scallions
- 1/2 cup of mayonnaise
- 1/4 cup of mango chutney
- 1 lime
- dash of hot sauce
- Preheat the oven to 450 degrees, place a baking sheet on the top and bottom rack.
- Mix the olive oil and jerk seasoning in a small bowl. Toss the fries with the seasoning and bake them as directed. Switch the pans halfway through.
- While baking, combine the mayo, mango chutney, the zest, and juice of one lime, and a dash of hot sauce. Sprinkle the fries with scallions when done.
- Serve and enjoy.
Big Chips Loaded with Jerk Spiced Red Beans, Coconut Cream & Thyme by Abel and Cole
Ingredients For the Jerk Spiced Red Beans
- 1 red onion
- 1 tbsp of rapeseed oil
- ½ tsp of sea salt
- 4 garlic cloves
- 15g of fresh ginger
- ½ tsp of chili powder
- 1 tsp of Jamaican jerk seasoning
- 400g of a can of red kidney beans
- 400g of a can of chopped tomatoes
- 1 tbsp of Demerara sugar
For the chips
- 1 tsp of sea salt
- 1.6kg of potatoes
- 5 ltr of rapeseed oil
To serve the chips
- A handful of fresh thyme sprigs
- 40g of coconut cream
Making the jerk-spiced beans
- Peel and finely chop the red onion.
- Warm 1 tbsp. of rapeseed oil in a large pan for a minute, then add the onion. Season it with half a teaspoon of sea salt.
- Cover the pan with a lid and fry, stirring every so often for 10 mins or until the onion has softened but not translucent. If the onion’s color changes, just turn the heat down and add a splash of water.
- Peel and crush or grate the garlic cloves and ginger. Add the garlic, ginger, chili powder, and jerk seasoning into the onion then cook and stir them for 2 minutes.
- Add the kidney beans with the water from the can into the pan. Add in the chopped tomatoes and the Demerara sugar. Stir them nicely to mix and simmer for 10-15 mins until the sauce thickens.
- Taste the sauce and add more salt or sugar if needed. You can prepare the beans the day ahead. Just transfer them into a tub and store them inside the fridge. Alternatively, you can just set them aside in the pan, with the lid on, ready to reheat if you’re serving them soon after cooking.
Making the Chips
- Fill a large pan with water. Add a teaspoon of sea salt, cover, and bring it to a boil.
- Clean the potatoes and slice them into finger-length chips. When the water in the pan is boiling, drain the chips then add them to the pan.
- Bring the pan back to the boil and let it simmer for a minute. Drain the chips and place them on a board or tray lined with kitchen paper. Leave them to dry and let them cool completely.
- Heat 5 liters of rapeseed oil in a deep fat fryer to 130°C/270°F. Place the chips into a fryer basket and drop them into the fat.
- Fry the chips for around 8 minutes until they look like they are forming a skin (if your fryer is small, fry the chips in batches to avoid crowding the fryer).
- Lift them out, drain them, and then place them on a board or tray. Let them cool completely. You can do this the day before you want to serve the chips. Just put them in a tub inside the fridge.
- When you’re ready to cook and serve the chips, separate the thyme leaves off their sprigs and set them aside.
- Preheat the oil to 180°C/Fan 360°F.
- Put the chips back into the fryer basket and fry them for around 5 minutes until they are golden brown.
- Drain, tip into a bowl, and toss the chips with a pinch of salt. If your fryer is small, just cook the chips in batches and keep them warm in a heatproof dish in your oven then set to its lowest setting. While the chips are frying, reheat the jerk spiced beans.
- Distribute the chips into 4 serving dishes then top each with 1/4 of the beans, 1 tbsp. coconut cream, and a pinch of thyme leaves. Serve straight away.
Jerk Sweet Potato Fries by Milwaukee Journal Sentinel
- 1 tablespoon of packed brown sugar
- 2 teaspoons of salt
- 1 teaspoon of ground cumin
- 1/8 teaspoon of ground allspice
- ½ teaspoon of garlic powder
- ½ teaspoon of dried thyme leaves
- 1/8 teaspoon of cayenne pepper
- 1 tablespoon of coconut oil, gently warmed until liquid
- 1 ½ pound of sweet potatoes, scrubbed and cut into batons
- An extra sprinkle of coarse salt (optional)
- In a large bowl, whisk together the brown sugar, salt, cumin, allspice, garlic powder, thyme, and cayenne pepper then stir in the coconut oil.
- Preheat the oven to 425 degrees. A convection oven will help crisp the fries up, so use this as an option if you have it (at 400 degrees).
- Cut the scrubbed potatoes into batons but not as large as steak fries. If the sweet potato is large enough, just cut it in half crosswise.
- Tip up one-half of the cut sweet potatoes, cut side down, and slice it into ¼-inch slices. Lay down each slice of the sweet potato and cut it lengthwise to make fries.
- Toss the sweet potatoes into spice paste, and use your hands to coat them. Line two baking sheets with parchment paper and lay out the fries, being careful not to crowd them.
- Bake the potatoes in a preheated oven for 20 to 25 minutes until speckled with dark brown spots. The fries will cook faster or slower depending on their thickness.
- Remove the potatoes from the oven and sprinkle them lightly with coarse salt.
Caribbean Sweet Potato Baked Fries & Tangy Apricot Dipping Sauce by Snappy Gourmet
- 4 peeled sweet potatoes, sliced into 1/4-inch long slices, then cut into 1/4-inch wide strips
- Olive oil
- 4 teaspoons of Caribbean seasoning (or Caribbean Jerk seasoning)
- 3/4 cup of plain yogurt
- 3 tablespoons of Apricot Ginger Mustard
- 3 tablespoons of chopped fresh cilantro
- Preheat the oven to 450 degrees Fahrenheit. Line the baking sheets with parchment paper.
- In a large mixing bowl, toss the sweet potatoes with enough olive oil to coat. Sprinkle the potatoes with Caribbean seasoning then spread them in a single layer on baking sheets. Do not overcrowd the potatoes.
- Bake for about 10-15 minutes then turn the potatoes and cook them for another 10 minutes or until it is tender and golden brown.
- Meanwhile, in a small bowl, mix the yogurt, mustard, and cilantro until they’re well combined. Serve with fries for dipping.
Jamaican Spiced Potato Wedges by Delicious Magazine
- About 1.5kg of Desirée potatoes
- 4 tbsp of olive oil
- 3 tbsp of Jamaican jerk seasoning
- 284ml tub of soured cream, to serve
- 1 lime, cut into 10 wedges, for garnish
- Preheat the oven to 200°C.
- Wash and dry the potatoes, cut them into long, thin wedges, and put them into a large bowl. Add the oil and jerk seasoning and toss until well-coated.
- Divide them between two roasting tins and cook them for 30-35 minutes or until they are crisp and golden brown, giving them a good shake occasionally. Drain them on kitchen paper.
- Best served hot in paper cones or bowls with the soured cream drip and lime wedges to squeeze over.
Hot Sweet Potato Wedges with Jerk Butter by Caribbean Food Made Easy
- 1.4 kg or 3 lb and 3½ oz of peeled and sliced sweet potatoes, about the size of an orange segment
- 5 tbsp of sunflower or groundnut oil
- 3 tbsp of soft light brown sugar
- juice of 2 limes
For the Jerk Butter
- 50 g or 1¾ oz of slightly softened butter
- ½ tbsp of ground allspice
- ½ tsp of ground ginger
- ½ tsp of cayenne
- ½ tbsp of ground black peppercorns
- ½ tsp of ground cinnamon
- leaves from 2 sprigs of thyme
- 2 finely chopped garlic cloves
- generous amount of grated fresh nutmeg
- 2 tsp of brown sugar
- juice of ½ lime
- Preheat the oven to 200°C.
- Combine the sweet potato slices with olive oil, brown sugar, and lime juice and season them with pepper. Using your hand, toss the sweet potatoes until well-coated.
- Arrange them in a roasting tin in a single layer. Place into the oven and roast them until tender for about 20 minutes, turning over halfway through.
- Meanwhile, prepare the jerk butter by mashing everything together. Either chill to enable cold pats to melt over the wedges or serve it as is for dipping.
Jerked potato wedges are the same as Jamaican fries. You can buy them in the patty shops, where you can purchase a nice juicy patty, a bagful of wedges, and a refreshing glass of limewash.
These are already lovely on their own. But you can bring them up a notch when paired with jerk butter melting over the top. The jerk butter is also excellently served melting over fish or chicken.
Either way, you’ll definitely enjoy these jerk fries recipes.