Roasted Cajun Potato Wedges Finished with Louisiana Cajun Infused Olive Oil Blend

Crisp-edged potatoes, smoky paprika, tender centers, and a shower of fresh parsley make these wedges the kind of side that disappears fast. A finishing drizzle of Louisiana Cajun Infused Olive Oil Blend brings paprika, cayenne, thyme, and warm Cajun spice straight onto the hot potatoes so the flavor lands big in every bite. Serve them for a weeknight dinner, game day spread, or casual entertaining night when you want something bold, simple, and worth making again and again.

Garden Infuzions

Roasted Cajun Potato Wedges Finished with Louisiana Cajun Infused Olive Oil Blend

Golden potato wedges roast until crisp at the edges and tender inside, then get finished with Louisiana Cajun Infused Olive Oil Blend for a bold, peppery kick that makes every bite feel lively and snackable.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 people

Course: Side Dish, Snack

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 3 large Russet potatoes scrubbed and cut into wedges
• 2 tablespoons cornstarch
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 2 tablespoons Louisiana Cajun Infused Olive Oil Blend
• 1 tablespoon chopped fresh parsley for serving

Equipment

• 1 Large Sheet Pan For roasting the wedges
• 1 Large mixing bowl For tossing the potatoes and seasonings
• 1 sheet Parchment paper Helps with easy cleanup and browning
• 1 Chef’s knife For cutting even wedges
• 1 Cutting board Stable prep surface
• 1 set Measuring spoons For seasoning accuracy

Method

 

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. Place the potato wedges in a large bowl and cover with cool water for 10 minutes, then drain well and pat them very dry.
3. Add the dried wedges to the bowl with cornstarch, salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne, then toss until the surface looks lightly coated.
4. Drizzle in the olive oil and toss again so the seasonings cling evenly to each wedge.
5. Arrange the wedges cut-side down on the prepared sheet pan, leaving space between them for browning.
6. Roast for 20 minutes, flip the wedges, and roast for another 15 to 20 minutes until deeply golden and crisp at the edges.
7. Transfer the hot wedges to a serving bowl and drizzle with Louisiana Cajun Infused Olive Oil Blend, then toss gently to coat.
8. Finish with chopped parsley and serve right away while the edges are still crisp.

Notes

For the best texture, dry the potatoes well before seasoning so they roast instead of steam. Add the Louisiana Cajun Infused Olive Oil Blend after roasting to keep its flavor bold and fresh on the finished wedges.

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Recipe Tips

Cut the wedges evenly so they roast at the same pace, and give them enough room on the pan so the edges can brown instead of steam. Tossing the potatoes with a little cornstarch before baking can add extra crunch if you want a firmer finish.

Serving Suggestions

Serve these wedges with burgers, grilled sausages, fried eggs, or a simple salad for an easy meal. They also work well beside sandwiches, barbecue plates, or as a crowd-pleasing snack with ranch or garlic aioli.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan or in an air fryer so the edges can crisp back up before serving.

Variations

Swap Russet potatoes for Yukon Golds if you want a creamier interior, or add a little extra cayenne if you like a hotter finish. You can also finish the wedges with chopped scallions or a squeeze of lemon for a brighter serving style.

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