Make crispy and flavourful Cajun wedges at home with this easy recipe. Toss potatoes with olive oil and spices, then bake until golden brown. Perfect as a side dish or snack!
I’m a little bit obsessed with seasoned potato wedges. They are so easy to make and always taste fantastic. Even better, once you’ve got a basic recipe for homemade potato wedges, you can add different spices and ingredients to create new flavours.
These Cajun potato wedges are a simple twist on my basic recipe to add a little spice. Perfect as a snack or light meal on their own or as a side to something like homemade burgers, they are always a hit!
Why I Love Cajun Potato Wedges
I absolutely adore these easy Cajun wedges because:
- They are super simple.
- They are crispy and delicious.
- Homemade Cajun wedges are cheap.
- You can throw them in the oven while other things cook. The active time is very low.
- Adding homemade wedges turns something small into a large, filling dinner.
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Ingredients For Cajun Wedges
When I make this Cajun wedges recipe, I use:
White Potatoes – Ideally, something floury like Maris Piper or King Edwards. Floury potatoes give you a much better fluffy on the inside and crisp on the outside texture than waxy potatoes do.
Olive Oil – Other oils are fine, too.
Cayenne Pepper
Smoked Paprika
Ground Cumin
Ground Oregano
Salt and Pepper – Sea Salt and Freshly Ground Black Pepper are perfect.
You’ll Also Need
I use a chopping board and a sharp knife to cut my wedges.
I mix the oil and spice in a small bowl with a spoon.
Then, I use a large mixing bowl to soak and toss the potatoes and a large colander to drain.
Next, I use a regular tea towel to pat off excess water before baking on a large baking tray/baking sheet with reusable baking paper.
A spatula to toss your wedges is also handy.
How to Make Cajun Wedges – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Cut the potatoes for your Cajun Spiced Potato Wedges into eight even wedges.
Well, as even as you can. I like to use four nice big potatoes for long wedges. If yours are smaller, you might only want to cut into 4/6.
Step Two
Place in a large bowl and cover with hot water. It should be hot to the touch but not boiling. The kind you get after you’ve run the tap for a little while.
Step Three
Leave to soak for 15 minutes.
Step Four
Drain thoroughly and leave to air on a clean tea towel or kitchen roll for five minutes. Dab off any excess water.
Step Five
Preheat the oven to 180 degrees C (fan-assisted) and line a baking tray with greaseproof baking paper.
Step Six
Dry the mixing bowl thoroughly and return the wedges.
Step Seven
Mix the oil, cayenne pepper, smoked paprika, cumin, oregano, and salt & pepper in a small bowl.
Step Eight
Pour this oil over the potatoes and mix until they are well coated. I do this with my hands, but it is a bit messy.
Step Nine
Tip the potatoes onto the baking tray in a thin layer. They can touch, but they shouldn’t be overlapping.
Step Ten
Bake for 30 minutes, tossing carefully halfway.
Step Eleven
If they are still too firm, return to the oven and check every 5 minutes.
Top Tips
When you make wedges:
- Use baking paper. I find that they can stick, so paper stops this.
- Soak for the full 15 minutes. Any less, and you won’t get crispy edges. If you like really crispy wedges, you can parboil instead, but I prefer to just soak.
- Dry the potatoes. After draining, leave them on a clean tea towel to air for a few minutes and dab off excess water. This will stop them from going soggy.
- Toss the wedges thoroughly in the oil and seasoning to make sure they are well coated.
- If your wedges are too soft for your liking, try cooking at a higher temperature for less time.
Serving Suggestions
I typically serve my wedges as a side dish with burgers, sandwiches, wraps or something like pulled pork.
You can, however, top them with cheese and fresh herbs and serve them with dips like soured cream and ketchup for a meal on their own.
You could even top it with chilli for loaded Cajun wedges!
Variations
When making Cajun potato wedges, there are a few things that you can do differently.
Use Cajun Seasoning
In the recipe, I’ve used a mix of spices for my Cajun Spiced Wedges.
But if you have it, you could swap it for two tablespoons of Cajun Seasoning or a ready-made spice mix.
Add Fresh Herbs
Once your wedges are cooked, add some fresh chopped herbs and a sprinkle of sea salt if you want them to look special.
Take the Skin Off
For me, the skin is the best bit of the potato, and I’d always leave it on. But I know that not everyone can eat potato skins. If you need to peel them, that’s fine.
Add Some Heat
While these wedges have a spicy flavour, they are fairly mild. Add extra cayenne pepper or a pinch of chilli flakes if you want really spicy Cajun wedges.
Leftover Cajun Wedges
You can reheat leftover wedges in the oven at 180 degrees C (fan-assisted) for about 10 minutes.
Cover loosely with foil if you are worried that they will burn.
They will soften a little, but it shouldn’t be too much.
Storage
Cover or store in a sealed tub and keep in the fridge. They’ll last for 2-3 days.
FAQ
Homemade potato wedges are much healthier than deep-fried options.
Homemade oven-baked wedges are typically healthier than chips, but whether they are better is a personal preference. I prefer them.
If your wedges aren’t crispy, you may not have soaked them long enough, or the water you used may not have been hot enough.
You could also try baking at a higher temperature.
I don’t parboil potato wedges. But if you want extra crispy baked potato wedges, it can help.
Your potato wedges might be soggy if there’s too much moisture. This could be because they haven’t been drained, left to dry or patted down thoroughly after soaking.
Other Recipes
If you like these Cajun wedges, you might also want to try:
- Chicken and Halloumi Burgers
- Pork and Apple Burgers
- Minted Lamb Burgers
- Mango Chutney Wraps
- Chicken and Halloumi Wraps
- Leftover Chilli Loaded Wedges
Recipe Card
Cajun Wedges
Ingredients
- 1 kg White Potatoes (Something like Maris Piper. Ideally, 4 large potatoes)
- 3 Tablespoons Olive Oil
- 1 Teaspoon Cayenne Pepper
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Ground Oregano
- Good Pinch of Salt and Pepper
Instructions
- Cut the potatoes into eight even wedges.
- Place in a large bowl and cover with hot but not boiling water.
- Leave to soak for 15 minutes.
- Drain thoroughly and leave to air on a clean tea towel or kitchen roll for five minutes. Dab off any excess water.
- Preheat the oven to 180 degrees C (fan-assisted) and line a baking tray with greaseproof baking paper.
- Dry the mixing bowl thoroughly and return the wedges.
- Mix the oil, cayenne pepper, smoked paprika, cumin, oregano, and salt & pepper in a small bowl.
- Pour this oil over the potatoes and mix until they are well coated.
- Tip the potatoes onto the baking tray in a thin layer.
- Bake for 30 minutes, tossing carefully halfway.
- If they are still too firm, return to the oven and check every 5 minutes.
Notes
- See the post above for more tips and advice.
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
