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Jamaican Style Potato Escovitch
A delicious crispy potato gently simmered in a spicy, briny escvotich marinade.
Course Main Dish
Cuisine Jamaican
Servings
Ingredients
  • 2 tbsp Grays or Grace Jamaican Fish and Meat Sauce see post above
  • 1 tbsp corn starch
  • 1 tsp sheet plus 2nori
  • 4 tsp Ocho Rios Ol’ Harbour Fish Fry Seafood Seasoning divided (see post above)
  • 1/4 cup Panko breadcrumbs divided
  • 1 tsp smoked paprika divide
  • Salt and Pepper
  • 1 tbsp olive or coconut oil
  • Escovitch sauce See recipe below
  • Escallion for garnish
Course Main Dish
Cuisine Jamaican
Servings
Ingredients
  • 2 tbsp Grays or Grace Jamaican Fish and Meat Sauce see post above
  • 1 tbsp corn starch
  • 1 tsp sheet plus 2nori
  • 4 tsp Ocho Rios Ol’ Harbour Fish Fry Seafood Seasoning divided (see post above)
  • 1/4 cup Panko breadcrumbs divided
  • 1 tsp smoked paprika divide
  • Salt and Pepper
  • 1 tbsp olive or coconut oil
  • Escovitch sauce See recipe below
  • Escallion for garnish
Instructions
  1. Cut potato in 4, lengthwise. Place each piece flat on a cutting board. With a paring knife, make a very thin cut lengthwise down the center of each piece, being sure to avoid cutting the edge. Make another thin cut right beside the first cut then gently use your knife to remove the piece of potato, creating a groove in the middle of the potato that becomes the “backbone” of the filet. Make shallow, closely spaced diagonal lines on each side of the backbone, that will become the “bones”. Set aside in a shallow bowl.
  2. Add Fish and Meat Sauce to potato and combine. Crumble 2 tsp of nori, then sprinkle on potato. Cover and set aside to marinate for at least an hour.
  3. Pre-heat oven to 350 degrees F or 177 degrees C.
  4. Remove potato from bowl. Set on flat surface. Sprinkle with salt and pepper. Add 1 tsp of Ocho Rios Ol’ Harbour Fish Fry Seafood Seasoning to each of the potato. Firmly pat down 1 tbsp of panko breadcrumbs on each potato filet, then sprinkle with smoked paprika.
  5. In a small bowl, combine 1 tbsp cornstarch with 1 tbsp water to create a glue. Cut nori sheet into 4 pieces. Brush the rough side of the nori sheet with cornstarch glue, making sure to get the edges. Turn over potato, and put nori sheet on unseasoned side of potato. Gently smooth out the nori sheet, making sure the edges are firmly attached to the potato filet. If nori sheet is large enough, you may bring sheet up the sides of the potato filet. This will become the filet “skin”.
  6. Heat a skillet on medium-high heat. Add oil and allow to heat for 1 minute. Add potato filet, breadcrumbs side down. Fry for 5 minutes until crispy, then turn over and fry “skin” for another 3 – 4 minutes.
  7. Put potato on an oven-safe tray and bake for 15 minutes.
  8. Add baked potato “skin” side down to escovitch sauce and gently cook for 1 minute, making sure to use a spoon to pour the sauce over potato. Garnish with fresh escallion and serve hot.
Recipe Notes

Wine Pairing Suggestion: Gew├╝rztraminer Riesling Grenache

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