This delicious vegan, gluten-free and allergen-free side dish of cajun spiced russet potatoes is the perfect accompaniment to any meal.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 68 mins – easy
🍽 4 servings – 123 kcal per serving
|
Serving 130g |
Fat 2g |
Sat. fat 0g |
Sodium 7mg |
|
Carbs 23g |
Fibers 1g |
Sugars 0g |
Proteins 2g |
INGREDIENTS
- a quarter tsp black pepper
- 18 oz russet potatoes
- 2 tbsp parsley
- 2 tsp canola oil
- half tsp garlic powder
- half tsp onion powder
- half tsp cayenne pepper
- half tsp dried thyme
TOOLS
- 1 knife
- 1 peeler
- 1 oven
- 1 tongs
- 1 baking tray
STEPS
Peel the russet potatoes with a peeler, then cut them into wedges.
Chop the parsley.
Preheat the oven to 390°F for 17 minutes.
Place the potato wedges on a baking tray and drizzle with canola oil. Add the chopped parsley, dried thyme, garlic powder, onion powder, cayenne pepper, and black pepper to the baking tray. Mix everything with your hand. Then place the baking tray in a hot oven. Bake for 50 minutes to get semi-roasted potato wedges.
Remove the baking tray from the oven and flip the semi-roasted potato wedges with tongs.
Place the baking tray back in the oven and bake for 10 minutes.
Turn off the heat and remove the baking tray from the oven.
It’s ready to be served !
