Cut potatoes into cubes and steam until tender.
Heat the oil in a skillet and stir in the Jerk Seasoning and add the potatoes and water. Cook until the water evaporates and the mixture is dry. Turn off the heat and stir in the chopped parsley.
The book suggests substituting steamed yams, broccoli, cauliflower, pumpkin, or cabbage for the potatoes.
Combine all the ingredients. Store in an airtight jar.