Cajun Lemon Rosemary Roasted Potatoes

Chef Judson Todd Allen

This simple and cost effective side dish boasts some mouth-watering flavors. I stumbled upon this dish when I was on an all fruit and vegetable fast. A few of my buddies came over and like most times, they come with one of my favorite dishes, pizza! Well knowing that pizza was arriving and I was on the fast, I just could not let them throw me off the horse! Think quickly…think quickly is what I said to myself. I needed a menu that would not only taste amazing but also send a heavenly aroma throughout the home to dominate the luxurious scent of stuffed pizza. I remembered my potatoes in the pantry and immediately thought of the perfect flavor profile that would turn this starchy vegetable into the superstar I know it can be. Well needless to say, paired with my greens and hot water cornbread, these spuds were the highlight of the evening!

Ingredient

  • 6 – Medium Gourmet Yellow Fleshed Idaho Potatoes
  • 1 Tablespoon – Crushed Garlic
  • 1 Teaspoon – Sea Salt
  • 1 Teaspoon – Cracked Black Pepper
  • 1 Pinch – Crushed Red Pepper Flakes
  • 1 Tablespoon – Onion Powder
  • 1 Tablespoon – Rosemary
  • 3 Tablespoons – Olive Oil
  • 2 Tablespoons – JTA Cajun Seasoning
  • 1 – Lemon, halfed

JTA Cajun Seasoning

  • 3 Tablespoons – Paprika
  • 1 Tablespoon – White Pepper
  • 1 Tablespoon – Garlic
  • 1 Tablespoon – Cayenne
  • 1 Tablespoon – Dried Parsley
  • ¼ Teaspoon - Nutmeg

Preparation

  • You want to first thoroughly clean your potatoes. Next, slice them into wedges. Layer a large sheet pan with foil and spread your potatoes out (you want the little guys to have their own space on the sheet pan to cook evenly.
  • Drizzle liberally with olive oil. Add your salt, garlic, black pepper, red pepper, onion powder, rosemary and Cajun seasoning. Now it’s time to roll up those sleeves and get messy. Using your hands, combine the potatoes with all of the spices, garlic and oil until fully coated.
  • Add your potatoes to a 500-degree oven for approximately 20 minutes. Keep an eye on your potatoes and rotate/turn if necessary to prevent burning. Take the pan out of the oven and add your fresh lemon juice to the potatoes. Leave the juiced lemons on the pan and put back into the oven to finish off for another 5 minutes.
  • Serve potatoes with some fresh parsley and the remainder of the juice from the lemons.

ENJOY!!!!