cajun spiced potatoes
There's this fast food restaurant that I love for their french fries. While I normally love ketchup on fries, these fries are so good that I never bother with it. It's the seasoning on the fries that makes them so tasty. The restaurant is Bojangles and the seasoning is cajun.
While the recipe that follows isn't as good as the one at Bojangles, it does get some of the flavor and I've been eating a lot of potatoes as a result these past few weeks.
After cutting up some potatoes, add them onto a pan for baking in the oven. I sprinkle some olive oil on top and then mix them a bit to ensure they all have a light coating of oil. I don't add any spice yet since the paprika and garlic can burn and change in taste if in the oven for too long.
The following is the recipe I used though I did modify it slightly. Instead of hot paprika I used red pepper and I tripled the amount of sweet paprika from what is in the recipe below.
2 tb Sea salt
1 tb Garlic powder
1 tb Onion powder
1 tb Dried thyme
1 tb Dried oregano
1 tb Hot paprika
2 ts Black pepper
2 ts White pepper
1 ts Paprika
The first picture is the potatoes after I peeled them. These are russets and I take off all the skin, in the case of red potatoes or Yukon golds I would leave the skin on.
The second picture is after 25 minutes in a 400 f oven and then sprinkling the spice mix on them and mixing. I put the potatoes back in for 5-10 minutes more before adding more spice and then eating them.
You might have noticed the silicone sheet I lined the pan with. I LOVE those things. Nothing sticks to them and they make cleanup a breeze. Parchment paper would work as well, but gets expensive--the silicone sheets last nearly forever and if you get them on sale via Amazon they're fairly inexpensive.
This is what the potatoes look like when they're finished. They're tasty and since there's no saturated oils used in the prep, they're not bad for the arteries and the calories are reasonable too.
I like them soft and tender so if you want them firmer keep them in the oven longer.
While the recipe that follows isn't as good as the one at Bojangles, it does get some of the flavor and I've been eating a lot of potatoes as a result these past few weeks.After cutting up some potatoes, add them onto a pan for baking in the oven. I sprinkle some olive oil on top and then mix them a bit to ensure they all have a light coating of oil. I don't add any spice yet since the paprika and garlic can burn and change in taste if in the oven for too long.
The following is the recipe I used though I did modify it slightly. Instead of hot paprika I used red pepper and I tripled the amount of sweet paprika from what is in the recipe below.
2 tb Sea salt
1 tb Garlic powder
1 tb Onion powder
1 tb Dried thyme
1 tb Dried oregano
1 tb Hot paprika
2 ts Black pepper
2 ts White pepper1 ts Paprika
The first picture is the potatoes after I peeled them. These are russets and I take off all the skin, in the case of red potatoes or Yukon golds I would leave the skin on.
The second picture is after 25 minutes in a 400 f oven and then sprinkling the spice mix on them and mixing. I put the potatoes back in for 5-10 minutes more before adding more spice and then eating them.
You might have noticed the silicone sheet I lined the pan with. I LOVE those things. Nothing sticks to them and they make cleanup a breeze. Parchment paper would work as well, but gets expensive--the silicone sheets last nearly forever and if you get them on sale via Amazon they're fairly inexpensive.This is what the potatoes look like when they're finished. They're tasty and since there's no saturated oils used in the prep, they're not bad for the arteries and the calories are reasonable too.
I like them soft and tender so if you want them firmer keep them in the oven longer.
Comments
Most spices are fine under heat, direct or indirect. Some will burn tho and that's to be avoided.
Thanks for dropping by my blog and commenting :)
(Although I might vary the spices a bit.) I didnh't know spices could burn and change in flavor. Good to know, and remember.
Thanks!
:-)3T
Oreo, shouldn't you be more interested in toasted mice? Or maybe raw ones?
3T, many spices are fine with heat but as a general rule, the ones with an oil base will run into problems if heated too much. Many accent foods like onions and garlic are also easy to burn if you are using high heat.
Lois Lane
Lois--you missed the point. These are baked, not fried. Heartfriendly. Sortof. It uses olive oil and no saturated fats, at least.
Those look so yummy :) My husband is a huge fan of the potato, so I'm gonna try this recipe for tonight's dinner :D Thanks for the idea Utenzi!
I'll even supply the potatoes. We've got tons of them here.. ;-)
Let me know how your husband likes them, Stephanie. BTW, that BE contest is taking forever to end. Good luck, I think.
im writing this one down and giving it a whirl!
Thanks, Michelle and Carol. I think you'll like the dish--and it's so easy to make. But I'll tell yah, lining the pan really helps with the clean up. Aluminun foil if you don't have silicone. Baking / roasting potatoes are so painful to clean up after otherwise.
Those Bojangle's fries are the reason I have to do something about my weight this year. I had my last fries there on 1-1-06, with a vow not to eat them anymore. Let's see just how long I can keep that one! LOL