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Roasted Corn With Red Potaoes

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“Just playing in the kitchen. I need something with a Caribbean feel to go with my baked fish. Try it it's delicious!”
2hrs 15mins

Ingredients Nutrition


  1. Mix all seasonings together into a bowl.
  2. Add olive oil with the seasonings and combine together. The mixture should be runny, if to thick add more olive oil. Set half the mixture aside.
  3. Combine all of the vegetables except corn with half the mixture. Coat the vegetables evenly.
  4. Use the remaining half of the mixture to rub into the ears of corn.
  5. In a 9x13 inch casserole dish place 4 ears of corn. Put the reaming vegetables in between the corns. Make sure to cover the complete bottom of the dish.
  6. Preheat oven at 250°F.
  7. Cut the handles and bottom out of a medium paper sack.
  8. Put the casserole dish in the paper sack and put the dish and sack in the middle rack of the oven cook until potatoes are tender with a fork.
  9. Let the dish rest. Serve hot.

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