Jerk It Out

Certain foods fly under the radar, overshadowed by classic crowd-pleasers or passing trends. No matter how delicious, versatile, or accessible, they remain firmly out of sight, out of mind. Occasionally, something will shake us out of our stasis, forcing the question: Why don’t I eat this more often?

Speaking for myself, I’m talking about plantains here. Satisfyingly starchy, subtly sweet, I like to think of them as tropical potatoes rather than fruits. Anything spuds can do, plantains can do, too. Not to invoke Bubba Gump, but you can boil them, fry them, saute them, bake them, mash them, stew them… You get the picture.

Thus, inspired by my Za’atar Melting Potatoes from The Everyday Vegan Cheat Sheet, Jerk Melting Plantains are encrusted with jerk seasoning, roasted at high heat to a blackened, crispy finish while retaining a downright buttery interior. The result can only be described as downright juicy, succulent in a way that you might not expect from a starchy vegetable. Hopefully this will help you and me both remember to put plantains on the grocery list more often.

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