HERB BAKED SWEET POTATOES AND PLANTAINS
Ingredients
- 4 medium sweet potatoes
- 2 Tbsp packed minced parsley
- 1 Tbsp minced garlic
- 1 Tbsp Basil Olive oil
- a pinch of salt
Plantains
- 3 large ripe plantains
- 1 Tbsp essie spice mekko dry rub
- 2 pinches of kosher salt
Pepper sauce
- 2 small scotch bonnet peppers (or habanero-more for a hotter sauce)
- 4 garlic cloves
- 2 sprigs Of parsley
- 1 small green onion
- 4 roma tomatoes
- 1-2 Tbsp olive oil
- 1 small sweet onion
Instructions
potatoes
- Preheat oven to 375
- Wash, peel and cut potatoes into wedges. Set into a cool water bath to prevent browning. Once done, drain and pat dry with a kitchen towel.
- Transfer into a bowl large enough to toss. Add in olive oil, parsley, garlic, salt and toss. Transfer to a cookie sheet lined with parchment paper. Bake at 375 for about 25 minutes until golden brown. Flip wedges about 15 minutes into baking. Serve immediately with sauce
Plantains
- Wash peel and slice plantains as shown.Combine with mekko dry rub into a large bowl and toss well.
- Heat oil to about 360-375 degrees. Fry plantains until golden brown. Transfer unto a paper towel to drain excess oil. You can toss with more of the dry rub after frying. Garnish with fresh parsley and Serve with pepper sauce.
Pepper Sauce
- Blend all ingredients with about 3/4 cup of water and transfer to a sauce pot
- Bring to a a gentle simmer and cook for about 20 minutes until contents reduce into a thick sauce. Add olive oil and fry for about 3-5 minutes. Season to taste and enjoy with plantains and sweet potatoes
Notes
You want your plantains to look like this and soft to the touch ( not mushy) When fried, you get that nice surface crisp with each bite.