Oven Fried Cajun Potato Wedges are life around here. They fulfill some requirements I have for fried foods. They are easy, they take minimal effort, they are full of healthy fats and they are absolutely delicious. We love them as a side dish or on their own. Fried foods are not considered to be an evil around my house. What makes fried foods terrible is the high-omega 6 oils used by the food industry and many home cooks. It doesn’t have to be that way! Read about healthy fats here.
I oven fry on a semi-regular basis because it uses less fat and is therefore less expensive. The human body craves fatty/greasy foods for a reason. Potato wedges are awesome when cooked in real pastured lard (non-hydrogenation and NOT Crisco), grassfed beef tallow, refined (so it doesn’t taste coconut-y and has a higher smoke point) coconut oil or avocado oil and one can consume these foods without throwing their internal fatty acid balance out of whack. Yay for Real Food!! Fried foods are back on the menu.
We like a little kick to the tastebuds from time to time and organic cajun seasoning fits the bill. It’s already mixed together in taste-bud, friendly ratios and saves time. It’s such a flavor punch. The secret to getting crispy potato wedges is to rinse them really well to remove some of the starches and to let them air dry for awhile and wipe off any moisture that remains. These wedges are delicious served with a side of real, full-fat sour cream from cows on pasture or raw milk kefir made with just heavy cream. Mmmm.
(Total Time: 1 hr)
3lbs of organic potatoes
1.5t mineral-rich salt. like celtic salt
2.5T organic salt-free cajun seasoning
8T fat of choice split to provide fat for 2 separate baking sheets (pastured lard, refined coconut oil, beef tallow, avocado oil)
Bake at 400F for 30-37 minutes, till crispy.
2 baking sheets, 2 pieces parchment paper
Cut out any potato sprouts as they are mildly toxic and can cause stomach upset. Organic potatoes get them pretty fast. Wedge the potatoes.
Rinse potato wedges in cool water really well. Move them all around in the water to remove some of the starches. Afterwards, let them air dry as much as possible and wipe off any leftover moisture.
Place the dried wedges on a cutting board or in a bowl, place the salt and cajun seasoning on them and mix really well.
Add the cooking fat of choice to 2 baking sheets covered in parchment paper. Heat it in a preheated oven.
Very carefully remove the thoroughly heated baking sheets with fat and place the seasoned potato wedges on them in a single layer. Do not shove too many onto one baking sheet. Bake at 400F for 20 minutes.
After 20 minutes, flip all of the wedges over. Bake until crispy, which is around 30-37 minutes.