Cajun-spiced potato wedges

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

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

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.
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.

Method

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.
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

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

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