Cajun Potato Wedges

Name: Cajun Potato Wedges
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by Chef Mumsie Moskal

"Beautiful potato wedges made with young, Yukon Gold potatoes. I found this recipe on a grocery store display."

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Ready In:: 55mins
Ingredients:: 15
Serves:: 6

ingredients

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

directions

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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RECIPE SUBMITTED BY

Chef Mumsie Moskal

7 Recipes

<p>I am a retired business person. I have enjoyed and seriously worked at my cooking and baking skills since I can't remember. I have for the past year been working on perfecting my artisan bread baking. Italian and French cooking have intrigued me for years just for the abundant choices of herbs and spices as well as fresh and descriptive recipes. I work at all of them with a passion not usually accepting a recipe verbatim but adjusting it to how I would like to present it.</p>

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