Roasted Cajun Potato Wedges

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.



Ingredients:

• 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

Make it!

1. Pre-heat your oven to 400.
2. In a large bowl mix all the spices & olive oil. Set aside.
3. Cut potatoes into wedges of the same size.
4. Place cut potatoes in bowl with spice olive oil mixture & toss well.
5. 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.
6. 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.
7. 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. 
8. Serve hot.