Rajun Cajun Potato Wedges Recipes

Steps:

• In a shallow bowl, combine the milk, mayonnaise, dressing mix and 1/2 teaspoon Cajun seasoning. In another shallow bowl, combine cornflakes and remaining Cajun seasoning. Cut each potato into eight wedges; dip in mayonnaise mixture, then coat with crumbs. , Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake at 375° for 45-50 minutes or until tender and lightly browned, turning once.

Steps:

• Cut each potato lengthwise into eight wedges; place in a greased 15x10x1-in. baking pan. Drizzle with oil. Sprinkle with Cajun seasoning; toss to coat., Bake at 450° for 20-25 minutes or until tender, turning once.

Steps:

• Mix butter,vinegar,hot pepper sauce and cajun spice together.
• Cut potatoes into 4 wedges.
• Throw potatoes in sauce and cook on low for 10 minutes.
• Preheat grill to medium.
• Cook potatoes on warming rack or 6" from heat for 10-15 minutes, turning occasionally and brushing with sauce until tender- about 10-15 minutes.
• Serve with ranch dressing.

Steps:

• Preheat oven to 400° or heat the barbecue.
• Place potato wedges in saucepan and cover with cold water, add 1 tsp of salt and bring to a boil cooking for only 3-5 minutes.
• Drain well and place in a roasting pan with the lemon wedges, garlic, onions and bay leaves. (for barbecue, make a pan frame of foil large enough to hold all the potatoes, spray or brush with oil and place the same ingredients in).
• Combine the lemon juice, water and tomato paste in a small bowl and add the spices and herbs and mix together well. Pour the spice mixture over the potatoes in the pan (foil) and toss together lightly.
• Drizzle oil over top and cook in preheated oven for 35-40 minutes, or until the potatoes are tender and all the liquid has been absorbed. Turn the mixture frequently with a metal spatula.
• Potatoes should be slightly crispy and brown and red in colour.
• Can be served on it's own as an appetizer with dip, or with meat and poultry.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Mix the cumin, paprika, oregano and thyme together in a bowl, with a good grinding of black pepper. Set aside 1 tbsp for the potatoes. Use the rest to rub all over the chicken thighs.
• Tip the peppers, onions and celery into a large roasting tin and toss with 1 tbsp oil. Spread out the veg so it cooks evenly, then nestle in the chicken. Cover with foil and roast for 40 mins.
• Meanwhile, coat the potato wedges in the 1 tsp oil and remaining spices, and arrange well-spaced apart on a non-stick baking tray. Put in the oven, on a higher shelf, when you have 35 mins left for the chicken. Stir the kefir and chives together to make a dip, adding up to 1 tbsp water to loosen, if needed. Set aside.
• Remove the roasting tin and potatoes from the oven and turn up the heat to 220C/200C fan/gas 7. Remove the chicken to a warm plate and leave to rest for 5 mins. Return the veg to the oven, uncovered, for 5-10 mins to colour a little. Serve half the wedges on plates with half of the chive dip and half the veg and chicken. Cover and chill the remaining portions. Will keep chilled for up to three days. To reheat, gently warm the potatoes in a non-stick frying pan, taking care they don't burn. Heat the chicken until piping hot in a microwave or pan set over a medium heat. If freezing, leave to defrost fully before reheating in a pan over a medium heat until piping hot.