Sunday, January 22, 2012

Lemon Spiced Potato Wedges

Lemon Spiced Potato Wedges...weird name right? Well, these are originally called Cajun Spiced Potato Wedges but they didn't taste cajuny. They tasted like what I called them! I definitely thought they were good, my husband thought they had too much lemon. I'd like to make them again and not add so much lemon and add more cajun. Then I think they'd be good. I'll add the recipe the way it is and you can make the adjustments you'd like. I love potatoes!!!

Lemon Potatoes
4 potatoes, unpeeled (hubby used 8 yukon golds) possibly why it had too much lemon?
3 red onions cut into wedges (wow! hubby used 1/2 a red onion)
1 lemon cut into wedges (next time we'll use half)
12 garlic cloves unpeeled
4 bay leaves
1/3 cup olive oil
3 tbsp fresh lemon juice
1 tbsp tomato paste
1 tsp dried oregano
1 tsp sweet paprika
1 tsp dried thyme
1/2 tsp cayenne pepper (maybe next time I will double?)
1/2 tsp ground cumin
Salt and Pepper

You can find the Original recipe  here...
Okay, so it seems like I have a lot of adaptions to this recipe right? I wanted to give you the original with my recommendations to my taste on it. Maybe it will work out better if you make the suggest serving. It's really up to your taste buds. I still decided to add this to my blog because I think it could be a really good side with a few changes. I will have to make them again with my changes and see how I like them.

Prepare ahead: The potatoes can be prepared through step 2 several hours before roasting.
1. Preheat the oven to 400°F (200°C). Cut the potatoes into thick wedges. Parcook in a large pan of salted boiling water for 3 minutes. Drain well. Combine the potatoes, onions, lemon, garlic, and bay leaves in a large roasting pan.
2. Whisk together the oil, lemon juice, tomato paste, paprika, oregano, thyme, cayenne, and cumin, pour over the potatoes, and toss. Season with salt and pepper.
3. Roast for 30–40 minutes, turning frequently with a metal spatula, until the potatoes are tender and have absorbed the liquid. Serve hot.
*I always have a problem with potatoes and timing. I find on most recipes the time is never right. Maybe it's just my oven I'm not sure. Hubby cooked these longer than 40 minutes. Just make sure they're fork tender, all ovens vary! I hope these work for you please enjoy them and let me know how they turn out for you!

1 comment:

Julie @White Lights on Wednesday said...

We eat potatoes A LOT with dinner and I'm always looking for new ways to prepare them. This looks delicious.

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