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Sunday, January 16, 2011

Cajun Potato Wedges with Garlic Aioli

You know those amazing Cajun fries you get in every pizza store that are thin and crispy and just perfectly spicy?
These are not those. 
BUT, these were inspired by them and they are equally delicious, even more so I would say because they are made fresh and not mass produced, frozen, and deep fried in oil that was sitting in a fryer since the year of the flood. You can make them as spicy as you want by adding more hot sauce- this recipe makes them mildly spicy, but what really makes these wedges is the Cajun seasoning. There are different brands of Cajun but most have a mixture of salt, garlic, onion, cayenne and paprika and an herb such as oregano or thyme. It is a delicious spice mixture that I use on almost everything from chicken to eggs. The potatoes came out crispy on the outside and tender on the inside and perfectly spicy-  little hand held wedges that were perfect for dipping into some Garlic Aioli to ease off the heat.

3 medium Yukon Gold potatoes, cut into wedges
3 Tbl oil
1 Tbl minced garlic
1/2 tsp hot sauce
1/4-1/8 tsp cajun seasoning
1/4 tsp garlic powder
1/4-1/8 tsp paprika
salt and pepper

Mix the oil with all the spices and seasonings in a bowl and toss the wedges to coat. Place on a baking sheet and bake at 350 for 40 minutes to an hour.

Garlic Aioli
1/2 cup of mayonaisse
1 Tbl minced garlic
1 Tbl chopped parsley
1/2 tsp lemon juice
salt and pepper

Mix all in together and serve. It is also great served as a dipping sauce for steak or fresh chicken nuggets.






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