Cajun-spiced potato wedges

Cajun-spiced potato wedges
  • Serves icon Serves 4
  • Time icon 50 minutes to cook

Enjoy these Cajun-piced potato wedge as a side dish or just a simple, enjoyable snack.

Nutrition: per serving

Calories
299kcals
Fat
9.8g (1.3g saturated)
Protein
6.1g
Carbohydrates
52.1g (8.7g sugars)
Fibre
4.3g
Salt
2.1g
Calories
299kcals
Fat
9.8g (1.3g saturated)
Protein
6.1g
Carbohydrates
52.1g (8.7g sugars)
Fibre
4.3g
Salt
2.1g

Ingredients

  • 1kg floury potatoes, such as king edward, cut into wedges
  • 3 tbsp olive or rapeseed oil
  • 1 tbsp hot paprika
  • 2 tsp each ground black pepper, ground cumin and ground coriander
  • Good pinch of cayenne pepper
  • ½ tsp ground allspice
  • 2 tbsp soft brown sugar
  • 2 tsp sea salt

Method

  1. Preheat the oven to 220°C/fan 200°C/gas 7. Put the potatoes into a pan of cold salted water. Bring to the boil, then simmer for 2 minutes. Drain, then return to the pan over ?a low heat for 1 minute to evaporate any excess moisture. Toss gently to fluff up the edges.
  2. Heat the oil in a roasting tin. In a small bowl, combine the spices, sugar and salt. Tumble the potatoes into the hot oil, then sprinkle over 1 tbsp of the spice mix (see tip). Roast for 40 minutes, turning regularly, until crisp.

delicious. tips

  1. Store leftover spice mix in an airtight jar for up to 1 month.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Vegan Christmas recipes

Vegan miso mushroom, squash and chestnut wellington

This vegan wellington makes a standout centrepiece whatever the occasion. A mixture of miso mushrooms,...

Save recipe icon Save recipe icon Save recipe

Vegan dinner recipes

Vegan mushroom wellington

Hosting a vegan Christmas this year? Make the main event this showstopping mushroom wellington by...

Save recipe icon Save recipe icon Save recipe

Vegetarian Christmas recipes

Parsnip and porcini wellington

Give it some welly with Maria Elia’s fabulous vegan parsnip and porcini wellington. It’s a...

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 2 years for the price of 1!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine