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Cajun-spiced Potato Wedges
This peppery dish was developed by the French settlers of Louisiana.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
Ingredients
| 4 potatoes, unpeeled | 1 tbsp tomato paste | |
| 3 red onions, cut into 8 wedges | 1 tsp sweet paprika | |
| 1 lemon, cut into 6 wedges | 1 tsp dried oregano | |
| 12 garlic cloves, unpeeled | 1 tsp dried thyme | |
| 4 bay leaves | 1/2 tsp cayenne pepper | |
| 1/3 cup olive oil | 1/2 tsp ground cumin | |
| 3 tbsp fresh lemon juice | salt and freshly ground black pepper |
directions
Prep:
5 min
Total:
45 min
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1
Preheat the oven to 400°F (200°C). Cut the potatoes into thick wedges. Parcook in a large pan of salted boiling water for 3 minutes. Drain well. Combine the potatoes, onions, lemon, garlic, and bay leaves in a large roasting pan.
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2
Whisk together the oil, lemon juice, tomato paste, paprika, oregano, thyme, cayenne, and cumin, pour over the potatoes, and toss. Season with salt and pepper.
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3
Roast for 30–40 minutes, turning frequently with a metal spatula, until the potatoes are tender and have absorbed the liquid. Serve hot.
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