I've always been a potato lover. My mom says it comes from her Waspy heritage while my grandmother (my father's Italian mother) says it's because her father loved them. I have an Irish last name now - so really you be the judge. I've never really met a potato I didn't like.
I had a bunch of yukon gold potatoes left from what I didn't put into these mashed potatoes at Thanksgiving so I roasted them with some spices for a tasty side dish to crab cakes & shaved asparagus dinner.
- 4-5 yukon gold potatoes (or whatever potatoes you have on hand), cut into wedges
- 1 teaspoon cayenne pepper
- 1 teaspoon cajun seasoning (with low or no salt preferred)
- 1 teaspoon chili powder
- 1/2 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 3 tablespoons olive oil
- Pre-heat your oven to 400.
- In a large bowl mix all the spices & olive oil. Set aside.
- Cut potatoes into wedges of the same size.
- Place cut potatoes in bowl with spice olive oil mixture & toss well.
- Make one layer of potatoes on a baking sheet. If you have more potatoes that your baking sheet will hold use a second sheet - you want the potatoes to roast & get a nice crisp on the outside - not steam - which is what will happen if there are too many on the baking sheet.
- Roast for 12-18 minutes. This will really depend on the size of your potatoes so check them after about ten minutes. When they are fork tender, remove them from the oven.
- Take one wedge, blow on it - it will be really hot - taste it after it has cooled for a few minutes. Season with addition salt if desire.
- Serve hot.