Jerk Potato & Pea Roti
Store-bought roti shells filled with roasted jerk-marinated potatoes, red onion, and green peas, with scallion whites roasted in and greens added at the end. Yield varies by shell size — 6–8 with 8" rotis.
Prep time
10 min
Cook time
35 min
Total time
45 min
Servings
Ingredients
Filling
- medium yukon gold potatoes, roughly chopped
- large red onion, roughly chopped
- ¼–⅓ cup store-bought jerk marinade
- neutral oil
- scallions, whites and greens separated and sliced
- frozen green peas
- Salt to taste
Assembly
- Store-bought roti shells (6–8 with 8" rotis)
Instructions
- 1
Boil roughly chopped potatoes in salted water until just fork-tender, about 10 minutes. Drain.
- 2
Let steam dry for 5 minutes.
- 3
Toss potatoes, red onion, and scallion whites with jerk marinade and oil. Spread on a baking sheet.
- 4
Roast at 425°F for 15–20 minutes, flipping once, until edges are caramelized.
- 5
In the last 2 minutes of roasting, scatter peas and scallion greens over the tray and return to oven until warmed through.
- 6
Roughly crush with a fork — keep chunky, not smooth. Adjust salt.
- 7
Warm roti shells one at a time in a dry pan over medium heat, 30 seconds per side.
- 8
Lay flat, spoon filling across the lower third — a thin even layer. Fold sides in, then roll forward tightly. Serve immediately seam-side down.