Way Too Easy Cajun Potatoes
"These were a staple in the Irish Channel in the good ole days. I still make mine in a cast iron pan but you can use any oven proof pan. For those who must have heat, add extra cayenne. To shorten baking time we sometimes nuke the potato chunks a little before adding to the oil."
photo by gailanng
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 4 -5 medium potatoes
- 1 tablespoon cajun seasoning
- 1 tablespoon oil
- cayenne pepper
- salt and pepper
directions
- Pre heat oven to about 375-400.
- With a fork score all over the potatoes (peeled or not), this will make them more crisp.
- Chop the potatoes into 1 1/2-2 inch chunks.
- Put the oil in the pan (warming the pan first is good, but not vital), add potatoes, sprinkle all seasonings over (go easy with the salt; more can be added after cooking) and toss and stir potatoes with two forks until all chunks are coated.
- Bake for 15 mins, stir well (again with the forks), bake a further 10-15 minutes.
- Note: If you've nuked them, the potatoes will need a little less time. Watch them towards the last few minutes.
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Reviews
-
Great roasted potatoes. I used Zatarain's seasoning. They were nice and spicy, even without the cayenne. Second time, I used chipotle chile powder. I think they were even better. They crisped up fine in my iron skillet as long as they weren't crowded, but it took a long time. -
A good, good Loo-zi-ana food. For years and years I had thought there were no spicy foods served north of I-10. Glad to see times have changed. Made for Alphabet Soup Tag.
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I took your advice on the nuking omeomy to save time. So easy and the potatoes tasted terrific. I thought the family might not like the cajun, but they loved it !!! Very very easy and very very nice. Great recipe omeomy#2. -
I'm giving this recipe 5 stars for the flavour - it was even spicy enough for my fire-breathing hubby!! However, I was trying to cut corners on a weeknight & used canned potatoes - DON'T DO IT - as I said, the potatoes taste great but they really don't get crispy. Can't wait to try this again with the real taters. -
Quick and easy! My husband loved these! Thanks!
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RECIPE SUBMITTED BY
Originally from New Orleans; are we food obsessed or what?? Sent to boarding school at a very young age where our major gripe was the food, of course. I swore never to eat stuff I did not like ever again. Life is too short for that nonsense. Its easier to list dislikes than likes/loves, so:
Curry (every poverty stricken third world country reeks of curry, yuk!)
Eggplant anything (I don't care how fancy you disguise aubergine, its still slimy eggplant).
Pumpkin anything (I hear its good food for pigs...give 'em my share).
Brussel sprouts (who in hell decided these were fit for human consumption?)
