Cajun Style Roasted Potato Wedges

With Spicy Lemons & Onions

Elevating Humbleness ...

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Tangy, aromatic, spicy and deeply flavourful.

I suspect that the original recipe is not truly of Cajun extraction. However, the dish has to have a name and the present one seems suitable if somewhat geographically misplaced. Still, I like it – the visual contrasts and textures are pretty and lively. It pairs very well with smoked sausages, bockwurst, frankfurters and most of their ilk. And with grilled sirloin steak, rib eye or succulent pork loin cutlets I need to go have a cold shower afterwards.

Basically, it works anywhere a tangy, spicy foil is needed to pierce the richness and fattiness of (of marinated or basted) grilled or barbequed cuts.

The ingredient combinations tend to hint to a mixture of the south of France slathered with a dash of North Africa. It reminds me of what dear old Hannibal Barca would’ve enjoyed in ancient Carthage before an irate Scipio Africanus hammered on the city gates in a foul mood and subsequently ploughed the city’s ruins and ashes with salt.

Quite a few ‘big’ tastes combine here for the diner’s attention. Tangy, almost metallic tomato is tamed by the acidity of roasted lemon and subsequently led to salvation by that most revered of Mediterranean combinations: bay leaf, oregano and thyme.

Cumin, paprika and garlic provide that very deep flavour foundation that supports and uplifts the sweetish savoury nature of roasted onions. Unfortunately potato is way out of it’s depth here, serving as a mere canvas on which the rhythms of the other flavours and tastes waltz all night long.

Cajun Style Roasted Potato Wedges

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Recipe yields: 4 Portions

Preparation time: ± 15 Minutes

Baking time: ± 35 Minutes

Difficulty level: Very easy

Special Equipment Required:

1 x Large, shallow roasting pan

Ingredients:

Large roasting potatoes, washed & peeled	4
Medium lemon, cut into thick slices	1
Whole garlic cloves, unpeeled	8
Red onions, cut lengthways into small wedges	2
Bay leaves	4 – 5
Olive oil	60ml
Spicy basting sauce:
Water	60ml
Freshly squeezed lemon juice	45ml
Tomato puree	15ml
Dried oregano	5ml
Paprika	5ml
Salt	5ml
Dried thyme	5ml
Freshly ground black pepper	2.5ml
Ground cumin	2.5ml
Optional: Cayenne pepper	2.5ml

Method:

1. Dry and halve the potatoes lengthwise. Cut each half into 4 even sized wedges. Transfer to a microwave dish and microwave covered at medium high (± 80%) power for 6 minutes. Remove and let cool, uncovered, for 3 - 4 minutes.
2. Combine all the ingredients for the spicy basting sauce in a small bowl. Mix well and set aside close by.
3. Combine the potato wedges in a large roasting tin with the lemon slices, garlic, onion wedges, olive oil and bay leaves. Toss to mix thoroughly. Make sure the bottom of the roasting pan is well oiled as well.
4. Pour the spicy basting sauce over the potato wedge mixture in the roasting pan and toss together with wooden spatulas to coat thoroughly.
5. Roast (uncovered) for 35 – 40 minutes at 170°C (340 deg. Fahrenheit) in a preheated convection oven or until the potatoes are tender and all the liquid has been absorbed. Turn the mixture frequently with a metal spatula or fish slice.
6. Serve hot with smoked sausages, grilled meats or – in particular – Moroccan Style Roasted Chicken Wings or Ground Beef Liver Towers. 

       Comments:

• This dish is already quite spicy. However, Cajun cooking seems to tend towards the cherry-red-lava-in-the-mouth levels of heat. For those with armor plated tongues and insides: HIT that cayenne for a vivid oral afterburner!

© RS Young, 2018

Original recipe from:

POTATOES: From Gnocchi To Mash; Nichols, Annie; Ryland, Peters & Small, Great Britain, 1998.

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Note:

Post updated on 2025.01.07 to include:

1. The updated Recipe for downloading as a PDF file, and

2. Recipe Title and Print Recipe, Recipe Index and Facebook & Pinterest follow links.