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Cajun roast potatoes

(0)
25 Min
 
portions
20 %

Carbs

4 %

Fats

3 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1582 g
Energy 478 kJ / 115 kcal 7555 kJ / 1810 kcal
Sat. fat 1 g 9 g
Unsat. fat 3 g 38 g
Fibre 3 g 43 g
Salt 537 mg 8482 mg
Author: Marc van Hussen
Units:
 
  • 1.4 kg
    Red thumb potato
  • 55 ml
    Olive oil
  • 40 g
    White Flour
  • 30 g
    Garlic
  • 10 g
    Rosemary
  • 10 g
    Sea salt
  • 2 g
    Pepper, black
  • 40 g
    Cajun rub
  • 1.6 kg
    Total recipe weight

Equipment

2 x Flat Oven tray , 1 x Stock pots , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Turners , 1 x Marinating containers , 1 x Pestle & mortar
Method

Preparation time

10 Min

Cooking time

15 Min

1

Heat the oven to 220c / 428f

2

Place a large stock pot with water on high heat and bring to the boiling point

3

Wash the red thumb potato cut them into long even parts. If you like a smaller size better you can cut the parts into cubes. Boil them for 15 minutes.

4

Drain of the water and place the potato`s on the flat oven tray(s), do not stack them, make sure you have one layer so that you roast every thing evenly.

5

Mix the Cajun rub with the flour to get an even mix

6

Crush the garlic to release the taste and add together with the Cajun mix to the potatoes. Mix well and sprinkle olive oil until the potato is coated in oil.

7

Add part of the salt and pepper and mix the ingredient well.

8

Roast in the oven at 220c / 428f for 10 minutes, you may need tot turn the potato once or twice but don`t over do it you`ll lose the heat you need to roast.

9

Finally remove from oven and add salt and pepper to taste mix / turn the potato`s over and remove the garlic skin.

10

Your Cajun roast potatoes are ready to serve.

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