JERK POTATOES
BBQ JERK POTATOES ON A STICK (AKA: SPIKED SPUDS WITH ATTITUDE)
Featuring our Champagne SuperJerk Sauce
Let’s be real — plain roasted potatoes? Kinda boring. But throw some Champagne SuperJerk into the mix, skewer them like the tasty little rebels they are, and toss them on the BBQ? Now you’ve got jerk-glazed flavor bombs with a charred edge and a whole lot of personality.
These spicy, smoky, slightly sweet skewers are the perfect sidekick to grilled meats, burgers, or just eating straight off the stick like a savage (we support you).
WHAT YOU’LL NEED:
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1.5 lbs multicolor baby potatoes (because we like variety, baby)
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2–3 tbsp olive oil
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3–4 tbsp Champagne SuperJerk (more if you’re feelin’ fierce)
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Salt & pepper to taste
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Optional: fresh thyme or chopped green onions to finish
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Skewers (wooden or metal — just soak wooden ones first!)
HOW TO BRING THE HEAT:
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Pre-cook your potatoes — boil them for about 8–10 minutes until just tender (not mushy).
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Drain and let them cool slightly. Toss in olive oil, salt, pepper, and a solid pour of Champagne SuperJerk. Make sure every spud is shining with that jerk glory.
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Skewer ‘em up! Mix colors for that pretty prehistoric rainbow.
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Throw them on a hot BBQ or grill — cook for 10–15 minutes, turning occasionally until charred, sticky, and slightly caramelized.
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Optional: hit them with a fresh drizzle of SuperJerk right before serving and top with thyme or green onions for bonus points.
PRO TIP:
Pair with grilled pineapple or jerk chicken to complete the feast. Or just eat them straight off the stick like the BBQ hero you are.
FEED YOUR INNER DINO
These Jerk Potatoes are fast, loud, and unapologetically flavorful — just like us. Tag your creations with #TREXRECIPES so we can admire your spicy spuds in the wild.
