Go Back
–+ servings
250ml Louisiana Cajun Infused Olive Oil Blend – flavorful Cajun infusion
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Side Dish, Snack
Cuisine: American Classics, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

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.

Tried this recipe?

Let us know how it was!