These Cajun potatoes add a flavorful kick to roasted potato wedges. A perfect side dish to liven up any meal! These would be perfectly at home alongside a nice juicy burger or steak sandwich.
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.
These were delicIous, perfectly crispy, and I liked the Cajun seasoning so much that afterwards I made up a quadruple batch.
I loved the tip about placing the potatoes skin-side down, saved me having to turn them midway.
Thanks for the great recipe!