Cajun-Spiced Potatoes

Kitchen Tested
  • Yield 8 servings
  • Prep 10 mins
  • Cook 33 mins

This Cajun-inspired side dish of potatoes is a perfect accompaniment to grilled steak or chicken.

You can use any kind of potato you like—we prefer Yukon golds.


4 large Yukon Gold or red-skinned potatoes, unpeeled
3 small red onions, cut into 8 wedges each
1 lemon, cut into 6 wedges
12 garlic cloves
4 bay leaves
6 tablespoons extra-virgin olive oil
1 tablespoon tomato paste
1 teaspoon each paprika, dried oregano and dried thyme
1/2 teaspoon each ground cumin and cayenne pepper
1/2 teaspoon salt
Freshly ground black pepper
1/3 cup water


  1. Cut potatoes into thick wedges. Place in a large pot, cover with salted water, and cook  3 minutes. Drain well and place on 2 (15 x 10-inch) rimmed baking sheets with the onions, lemon, garlic and bay leaves.
  2. Preheat oven to 400F.
  3. Whisk together remaining ingredients. Pour evenly over potatoes. Toss well to coat.
  4. Roast 30 to 40 minutes, until potatoes are tender and liquid has been almost completely absorbed. Turn potatoes frequently during cooking using a spatula.

—Recipe adapted with permission from Caroline Betherton’s The Kitchen Garden Cookbook (DK Publishing, 2011).



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