Crispy Baked Potato Wedges With Cajun Aioli |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I was tempted to make french fries but didn't want the guilt afterward! I'm so glad I baked my potatoes instead because they were delicious. Served with grilled prime rib eye and sauteed asparagus with butter, garlic and lemon. Read more ... perfect meal :-) Ingredients:
2 large idaho potatoes, peeled and sliced into long wedges |
olive oil |
cajun spice mix (i used one in bag from cost plus imports or you can make your own) |
kosher salt |
cajun aioli |
1/2 cup best food mayonaise |
cajun spice mix, to taste |
about a tbsp fresh lemon juice |
a little chopped parsley |
Directions:
1. Mix all the ingredients for the Cajun aioli and keep in refrigerator until ready to serve.
2. Preheat oven to 400 degrees F.
3. Place the potato wedges in a saucepan with 2 quarts of cold salted water. Bring to a boil and then reduce to a simmer for approximately 5 minutes, or until a knife pierces through easily. Drain.
4. In a large bowl, toss the wedges with olive oil. Place the wedges on a baking sheet lined with parchment in single layer. Sprinkle with Cajun spice and salt. Bake for 20-30 minutes, or until golden brown crispy.
5. Sprinkle with fresh chopped parelsy and serve with Cajun Aioli
|
|