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Cajun oven fried potatoes
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When Cook’s Illustrated published their recipe for Best Oven Fries last fall, I felt it was time to update my Cajun fried potatoes recipe. I have followed their recommendations for seasoning the pan, and find that it does help prevent sticking. The potatoes pick up enough of the seasonings from the pan and the seasonings help prevent the potatoes sticking to the pan.While this recipe uses 5 Tablespoons of oil, most of it stays in the pan. We found these to be much less greasy than fried potatoes. This is a new family favorite.
4 large white potatoes, peeled and cut into wedges
1/2 tsp salt
1/4 ground white pepper
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp ground cumin
1/8 tsp cayenne pepper
5 Tablespoons oil, divided
Peel and cut the potatoes into wedges. Place cut wedges into a bowl of hot water to soak. Allow to soak for 10 minutes or more.
In a bowl, combine the salt, peppers, onion and
garlic powders, cumin and cayenne pepper.
Oil the baking pan with 4 Tablespoons of oil. Sprinkle the spice mixture over the oil.
Drain the potato wedges thoroughly and pat dry. Toss with the remaining tablespoon of oil to coat each wedge in a thin layer of oil.
Spread the potatoes onto the baking pan in a single layer.
Bake until the bottom of the potatoes are golden brown about 25 - 30 minutes.
Using a metal spatula, flip the potatoes over. Continue baking until the remaining side is also golden brown.
Drain fries on paper towels and serve.
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It is definitely grilling season here in Tampa Bay. Now if we could just get the weather to agree. This recipe is delightful cooked outdoors on the …
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