Cajun-Spiced Potatoes

  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 33 mins

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


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

Nutritional Info *per serving

  • Glycemic Load 24
  • Calories 260
  • Fat 11g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 7g
  • Cholesterol 0mg
  • Sodium 178mg
  • Potassium 920mg
  • Carbohydrate 39g
  • Fiber 5g
  • Sugars 3g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 50%
  • Calcium 6%
  • Iron 15%