I love potatoes. Sweet potatoes, fingerling potatoes, Japanese yams, purple potatoes, baked, fried, steamed, mashed, they're all acceptable in my book. If I find a new method of preparing the tubers, I'm going to try it. These Cajun spiced potato wedges are a perfect example of me trying to spice up regular potato wedges, increasing the flavors tenfold. Potato wedges are delicious when fried but these are baked to save on those calories. Perfect as a side to any meal, including Memorial Day BBQs this weekend!
Cajun Spiced Potato Wedges
- 4 Russet potatoes cut into wedges
- 1 tablespoon fresh lemon juice
- 1 teaspoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon granulated garlic
- ½ teaspoon cayenne
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 tablespoon olive oil
- 2 sprigs rosemary
- Preheat oven to 400 degrees F.
- Whisk together 1 tablespoon lemon juice with tomato paste, seasonings (paprika - black pepper), and olive oil. Toss the seasoning mixture with the potatoes until the potatoes are evenly coated. Spread the wedges in an even layer on a baking sheet with rosemary sprigs. Bake the potato wedges for 20 minutes. Flip the potato wedges over and bake for another 15 minutes or until cooked. Serve immediately.
**Helpful tips and common mistakes
These cajun potato wedges are the perfect side dish to almost any meal. Luckily, it's just as easy to make them!
The first step is choosing the potato. I recommend russet potatoes in this recipe since they have a high starch content, meaning they will produce the crispiest crust. Yukon gold potatoes are a second choice if russet potatoes are not available.
Mix the seasoning mix including the dry spices, tomato paste, lemon juice, and olive oil until well combined. The tomato paste and lemon juice may seem like odd ingredients but they add even more flavor to the potatoes. It's good, trust me.
Toss the potatoes in the spice mixture and spread out the wedges in an even layer on a sheet pan. Don't overcrowd the pan because if you do, the potatoes will steam rather than crisp up. No one wants soggy potato wedges, right?
About twenty minutes in, flip the potatoes over. The side that is touching the sheet pan is the side that gets golden brown. We want to flip the potatoes about halfway through so that both sides get evenly golden. Continue to roast the potato wedges until tender.
These Cajun spiced potato wedges are without a doubt, the most flavorful potato wedges I've ever had. Make sure to prepare a large batch because you'll be wanting seconds!
For more side dish inspiration check out these beer battered onion rings!
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