Best Rajun Cajun Potato Wedges Recipes

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CAJUN POTATO WEDGES



Cajun Potato Wedges image

A healthier option than french fries. Great with grilled cheese, hot dogs, or hamburgers. Dip into ketchup or spicy ranch dressing.

Provided by KBT24

Categories     Side Dish     Potato Side Dish Recipes

Time 55m

Yield 4

Number Of Ingredients 7

4 baking potatoes
3 tablespoons olive oil
1 teaspoon minced fresh garlic
¼ teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons onion powder
½ teaspoon paprika

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
  • Cut each potato into 12 wedges; place in a large bowl. Toss potatoes with olive oil, garlic, salt, pepper, onion powder, and paprika. Arrange in a single layer on prepared baking sheet.
  • Bake in preheated oven for 20 minutes. Turn potatoes over and continue baking until golden and crisp, 25 to 30 minutes longer.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 38.3 g, Fat 10.4 g, Fiber 4.9 g, Protein 4.5 g, SaturatedFat 1.5 g, Sodium 159 mg, Sugar 2 g

GRILLED CAJUN POTATO WEDGES



Grilled Cajun Potato Wedges image

Make and share this Grilled Cajun Potato Wedges recipe from Food.com.

Provided by RecipeNut

Categories     Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

3 large russet potatoes, washed and scrubbed (do not peel, about 2 1/4 pounds)
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (1/8 to 1/4)
2 cups mesquite wood chips

Steps:

  • Prepare barbecue grill for direct cooking.
  • Preheat oven to 425°F degrees.
  • Cut potatoes in half lengthwise; then cut each half lengthwise into 4 wedges.
  • Place potatoes in large bowl.
  • Add oil and garlic; toss to coat well.
  • Combine salt, paprika, thyme, oregano, black pepper and ground red pepper in small bowl.
  • Sprinkle over potatoes; toss to coat well.
  • Place potato wedges in single layer in shallow roasting pan.
  • (Reserve remaining oil mixture.) Bake 20 minutes.
  • Meanwhile, cover mesquite chips with cold water; soak 20 minutes.
  • Drain mesquite chips; sprinkle over coals.
  • Place potato wedges on their sides on grid.
  • Grill potato wedges, on covered grill, over medium coals 15 to 20 minutes or until potatoes are browned and fork-tender, brushing with reserved oil mixture halfway through grilling time and turning once with tongs.

CAJUN POTATO WEDGES



Cajun Potato Wedges image

Beautiful potato wedges made with young, Yukon Gold potatoes. I found this recipe on a grocery store display.

Provided by Chef Mumsie Moskal

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

4 large unpeeled potatoes, cut into wedges
1 lemon, cut into wedges
8 whole garlic cloves, unpeeled
1 sweet onion, peeled and cut lengthwise through the root end into small wedges
4 bay leaves
3 tablespoons fresh lemon juice
4 tablespoons water
1 tablespoon tomato paste
salt and pepper (preferably sea salt)
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon dried oregano (when in season, use fresh hot and spicy oregano and double the amount)
1 teaspoon thyme
1/2 teaspoon ground cumin
4 tablespoons olive oil

Steps:

  • Preheat oven to 400° or heat the barbecue.
  • Place potato wedges in saucepan and cover with cold water, add 1 tsp of salt and bring to a boil cooking for only 3-5 minutes.
  • Drain well and place in a roasting pan with the lemon wedges, garlic, onions and bay leaves. (for barbecue, make a pan frame of foil large enough to hold all the potatoes, spray or brush with oil and place the same ingredients in).
  • Combine the lemon juice, water and tomato paste in a small bowl and add the spices and herbs and mix together well. Pour the spice mixture over the potatoes in the pan (foil) and toss together lightly.
  • Drizzle oil over top and cook in preheated oven for 35-40 minutes, or until the potatoes are tender and all the liquid has been absorbed. Turn the mixture frequently with a metal spatula.
  • Potatoes should be slightly crispy and brown and red in colour.
  • Can be served on it's own as an appetizer with dip, or with meat and poultry.

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