Potato Wedges Recipe With Cajun Spices

Enjoy roast potatoes tossed with lemon, onion, bay leaves and cayenne pepper.

Potato Wedges With Cajun Spices

Turn hum-drum potatoes into wedges with a kick by turning them into wedges and roasting them with this Cajun-inspired recipe from “The Kitchen Garden Cookbook.”

Photo Courtesy DK Publishing

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Get the most out your garden with more than 200 recipes organized by season and crop. In The Kitchen Garden Cookbook (DK Publishing, 2011), Caroline Bretherton has complied ideas for harvesting, preserving and enjoying almost any fruit or vegetable. In this excerpt from the summer section, find a way to spice up potatoes with a little Louisiana inspiration.  

Buy this book from the GRIT store: The Kitchen Garden Cookbook.

More from The Kitchen Garden Cookbook:

Corn Fritters Recipe With Tomato Salsa 

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.

How to store potatoes

Freshly harvested potatoes taste delicious, but do not 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 burlap sack for up to 6 months, or in a pit (clamp). Only store perfect potatoes.

Potato Wedges Recipe With Cajun Spices

This peppery dish was developed by the French settlers of Louisiana, and makes a delicious light lunch or side dish. Serves  6; prep time: 10 minutes; cooking time: 35-45 minutes. 

4 russet potatoes, unpeeled
3 small red onions, each cut into 8 wedges
1 lemon cut into 6 wedges
12 garlic cloves
4 bay leaves
6 tbsp extra virgin olive oil
3 tbsp fresh lemon juice
1 tbsp canned tomato puree
1 tsp paprika
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp ground cumin
1/2 tsp cayenne pepper
sea salt and freshly ground black pepper

Cut the potatoes into thick wedges. Cook in a large pot of boiling, salted water for 3 minutes, drain well, and place in a large roasting pan with the onions, lemon, garlic, and bay leaves.

Whisk together the remaining ingredients and with 6 tbsp water and pour evenly over the potatoes. Toss everything well to coat.

Roast for 30-40 minutes or until potatoes are tender and the liquid has been absorbed. Gently and frequently turn the potatoes during cooking, using a spatula. Serve hot.

This excerpt has been reprinted with permission from The Kitchen Garden Cookbook by Caroline Bretherton, published by DK Publishing, 2011. Buy this book from our store: The Kitchen Garden Cookbook.