These cajun potatoes are made from russet potatoes, cut into wedges, and roasted until crisp and tender. Think of them as steak fries kicked up a notch! If you like things even spicier, add a few dashes of Tabasco sauce to the mixture when coating the potatoes.
- Russet potatoes - russets bake up crispier than reds or Yukon gold potatoes.
- Olive oil - a light coating of olive oil helps 'fry' the potatoes as they bake, creating a crisp crust.
- Flour - Flour combines with the oil to create a crisp crust and breaded texture to the exterior of the potato wedges.
- Cajun seasoning - Similar flavors as my homemade creole seasoning, you can use my spice blend or substitute store-bought instead.
How to make them
Slicing the potatoes into eight wedges is typically perfect. Add them to a large bowl with the oil, flour, and seasoning and toss to evenly coat the potatoes.
The potatoes should be placed on a baking sheet and roasted for about 30 minutes at 450 degrees. If they aren't crisped to your liking you can roast them longer.
Tip: I find if I lay the wedged upright, so the skin side of the potatoes are resting on the baking sheet, I don't have to flip them while roasting.
- 4 medium Russet potatoes
- ¼ cup olive oil
- 3 tablespoons flour
- 1 teaspoon table salt
- 1 teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon oregano
- ⅛ teaspoon dried thyme
- Preheat oven to 450 degrees.
- Slice each potato into 8 wedges and place them into a large bowl.
- Add the oil, flour, and all seasoning into the bowl with potatoes and toss to evenly coat.
- Place potatoes standing up on a baking sheet, so the skin side is down, and roast for 30 minutes, or until crisp.
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