Cajun spiced potato wedges


I’m not the world’s best photographer (I must get round to reading my ‘Food Photography for Bloggers’ books), so you’ll just have to take my word for it that these potato wedges taste better than they look. Usually, I just boil new potatoes or heat up some chips, but I decided to be more adventurous last night and make a spicy side to go with the smoky bean chimichanga (the recipe for the chimichanga is here) and I’m glad I did. So much nicer than something out of a packet.

Cajun spiced potato wedges (serves 4)
Taken from The More Veg Cookbook

Preheat the oven to 200C/gas mark 6. Cut 4 unpeeled floury potatoes into thick wedges. Cook in boiling salted water for 3 minutes; drain. Place in a roasting tin with 1 lemon, cut into 6 wedges, 12 garlic cloves, 3 red onions, cut into 8 wedges, and 4 bay leaves. Whisk together 3 tbsp lemon juice, 1 tbsp tomato puree, salt and freshly ground black pepper, 1/2 tsp each cayenne pepper and ground cumin, 1 tsp each paprika, dried oregano, and dried thyme, and 6 tbsp each olive oil and water. Pour evenly over the potatoes and toss. Roast for 30-40 minutes, turning the potatoes frequently.

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