Cajun spiced potato wedges recipe
This peppery dish was developed by the French settlers ofLouisiana in the US, and is a delicious light lunch or side dish. Serve with a steak or on their own with a soured cream dip.
When to pick potatoes: pick after the flowers have appeared and before the stems wilt. Potatoes keep growing if left in the ground but will be more vulnerable to pests and diseases.
Eat and store fresh: freshly harvested potatoes taste delicious, but store well. To store, leave them in the sun for a few hours to dry. Rub the excess mud off and store in a cool, dark place in a hessian sack for up to 6 months.
Ingredients
- 4 potatoes, unpeeled
- 1 lemon, cut into 6 wedges
- 12 garlic cloves
- 3 red onions, each cut into 8 wedges
- 4 bay leaves
- 3 tbsp lemon juice
- 1 tbsp tomato purée
- 1 pinch sea salt and freshly ground black pepper
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tsp ground cumin
- 6 tbsp extra virgin olive oil
- 4 potatoes, unpeeled
- 1 lemon, cut into 6 wedges
- 12 garlic cloves
- 3 red onions, each cut into 8 wedges
- 4 bay leaves
- 3 tbsp lemon juice
- 1 tbsp tomato purée
- 1 pinch sea salt and freshly ground black pepper
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tsp ground cumin
- 6 tbsp extra virgin olive oil
- 4 potatoes, unpeeled
- 1 lemon, cut into 6 wedges
- 12 garlic cloves
- 3 red onions, each cut into 8 wedges
- 4 bay leaves
- 3 tbsp lemon juice
- 1 tbsp tomato purée
- 1 pinch sea salt and freshly ground black pepper
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tsp ground cumin
- 6 tbsp extra virgin olive oil
Details
- Cuisine: American
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 45 mins
- Serves: 6
Step-by-step
- Preheat the oven to 200°C (400°F/Gas 6). Cut the potatoes into thick wedges. Cook in a large pan of salted boiling water for 3 minutes, drain well, and place in a large roasting tin with the lemon, garlic, onions, and bay leaves.
- Whisk together the remaining ingredients with 6 tbsp water and pour evenly over the potatoes. Toss well to coat.
- Roast for 30-40 minutes, or until the potatoes are tender and the liquid has been absorbed. Gently and frequently turn the potatoes during cooking, using a fish slice. Serve hot.
Recipe taken from Allotment Cookbook Through the Year, Caroline Bretherton, published by DK, £16.99, dk.com.
You might also like
Levi Roots' almond cake with chilli-spiced syrup
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature