CAJUN POTATO WEDGES

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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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