Rum-Roasted Potatoes

Crunchy on the outside, melt-in-the-mouth creamy soft on the inside, these potatoes are infused with an unbelievable medley of flavas. We absolutely enjoy nyammin pon these golden treats. You may be wondering how the rum works in this: we use dark rum when tossing the potatoes to get them all crumbly and to seep into the crispy parts when roasted. The key to getting the right flava infusion into this dish is keeping the garlic skins on when roasting alongside the other vegetables — it bathes in the oil and infuses the potatoes to produce the most amazing taste.