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Comments: 1
 

Recipe

This peppery dish was developed by the French settlers of Louisiana.

Yield : Makes 6 servings
Prep Time : 10 mins
Cooking Time : 35–45 mins

Ingredients

  • 4 potatoes, unpeeled
  • 3 red onions, cut into 8 wedges
  • 1 lemon, cut into 6 wedges
  • 12 garlic cloves, unpeeled
  • 4 bay leaves
  • 1/3 cup olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp tomato paste
  • 1 tsp sweet paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp cayenne pepper
  • ½ tsp ground cumin
  • Salt and freshly ground black pepper

Directions

Prepare ahead: The potatoes can be prepared through step 2 several hours before roasting.

1. Preheat the oven to 400°F (200°C). Cut the potatoes into thick wedges. Parcook in a large pan of salted boiling water for 3 minutes. Drain well. Combine the potatoes, onions, lemon, garlic, and bay leaves in a large roasting pan.

2. Whisk together the oil, lemon juice, tomato paste, paprika, oregano, thyme, cayenne, and cumin, pour over the potatoes, and toss. Season with salt and pepper.

3. Roast for 30–40 minutes, turning frequently with a metal spatula, until the potatoes are tender and have absorbed the liquid. Serve hot.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

257kcal (13%)
62mg (6%)
52mg (87%)
15mcg RAE (1%)
783mg
46mg
4g
4g
5g
36g
0mg (0%)
306mg (13%)
2g (9%)
12g (19%)
2mg (12%)
 

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  • abby

    08.25.09 Flag comment

    I love this recipe! I have made it 4 or 5 times, and have sent it to my mom, and all my friends to try b/c it's just so simple and good.

 

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