Info
- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 87 Times
Can be made ahead of time.
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Cajun-Spiced Potato Wedges
Cookbook
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
Nutritional information is based on 1/8 teaspoon added salt per serving.
257 kcal
6 % daily value
87 % daily value
1 % daily value
783 mg
46 mg
4 g
4 g
5 g
36 g
0 mg
306 mg
2 g
12 g
12 % daily value
