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.