In Jamaica, escovitch fish is a fish that is fried, then doused liberally with a pickling sauce made from vinegar, pimento, onions, pepper, (and sometimes carrots). It was really one of my favorite things to eat. As I was looking to recreate this at home, without the fish, I was thinking of food that would have a crunch and that could take the vinegar nicely. Potatoes were the winner. In this recipe, I mixed sweet and yellow potatoes, but feel free to use any root vegetable you like!
- 3 tablespoons grapeseed oil
- 1 cup white vinegar
- 8-10 allspice pods
- 2 teaspoon sea salt
- 1/2 green bell pepper, cut in juliennes
- 1/2 red bell pepper, cut in juliennes
- 1 carrot, cut in matchsticks
- 1/2 large onion, sliced thin
- 1 cup green cabbage, grated or sliced paper thin
- 1 Scotch bonnet pepper, seeded, minced
Pour oil, vinegar, allspice, and salt in a small pot and bring to a boil. Add the carrots, let them cook for a minute. Add the green peppers, cook for a minute. Add the red peppers, cook for another minute. Add the onion, cabbage, and Scotch bonnet. Cook until the onions are soft, about 2-3 minutes. Remove from the heat, let cool a little, transfer to a bowl, and place in the fridge.
- 2 1/2 lbs potatoes, scrubbed and cut into 1-inch chunks
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon lime juice
- 5 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1/4 teaspoon allspice
- 1/8 teaspoon nutmeg
Preheat the oven to 425°. Place a piece of parchment on a large, rimmed baking sheet.
In a large bowl, mix together the oil, maple syrup, lime juice, garlic, ginger, and spices. Add the potatoes and toss to coat completely.
Place the potatoes on the baking sheet into a single layer. Place in the oven and roast for 40-45 minutes, until the potatoes are tender and caramelized, stirring occasionally.
When the potatoes are ready, place on a serving platter and pour the cold marinade on top.