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I have a problem. A serious "cookbook" problem. Seriously.
I don't know any other person, other than my mother, that collects so many cookbooks! Honestly it can't control myself. I have a wonderful bookcase full of different collections of cookbooks, and then I had to go and get a Kindle! Oh man, I'm in big trouble. How easy is it to just download a cookbook for reference and not see how many you have accumulated? I know! It's a real problem.
So putting one of those cookbooks to good use I got on my Kindle and found one I haven't looked at yet. I just basically read it cover to cover and bookmarked all the recipes I wanted to try.
The Weeknight Dinner Cookbook by Mary Younkin, creator of BarefootintheKitchen.com
I was looking for items for my weekly dinner menu that were quick for a weeknight meal and found the perfect side dish, Cajun Roasted Potatoes.
Potatoes are in season now: You can find potatoes in the stores, in all sizes, shapes and colors. I went to Sprouts for my weekly shopping, and found a bag of small yellow potatoes that were so cute, I new they would be perfect for this dish. Any of your favorite potatoes will work well with this dish.
What do I need to make these?: A good baking sheet is a must. Here's a commercial grade sheet pan that I always use and swear by. A good set of tongs such as these, is always handy to have as well.
What are the spices used? With this recipe we will make our own Cajun spice blend using, onion powder, garlic powder, oregano, paprika, thyme, cayenne, salt, and black pepper. This is a great recipe to make your own spice blend for use with other items such as chicken, burgers, fish etc.
They turned out fantastic! Perfect with my dinner. These spicy potatoes are a great side dish for roasted meats. They would also be great for breakfast with some eggs and sausage! The spicy blend pops in your mouth with a bit of heat and tons of flavor. Any leftovers can be kept in the refrigerator for a couple of days and quickly reheated in a skillet or microwave.
Enjoy!
Cajun Roasted Potatoes
5 tbsp. olive oil, divided
1 tbsp. smoked or plain paprika
1 tbsp. granulated garlic or garlic powder
2 tsp kosher salt
2 tsp freshly ground black pepper
2 tsp granulated onion or onion powder
2 tsp dried oregano
2 tsp dried thyme
1/2 - 1 tsp cayenne pepper
4 lb small red or yellow potatoes
Unsalted butter, for serving (optional)
Preheat the oven to 450 degrees. Lightly grease a large baking sheet with 1 tablespoon of the olive oil. Stir together the herbs and spices with the remaining 4 tablespoons oil in a large mixing bowl. Wash and dry the potatoes. Slice each potato in half. Add them to the bowl with the spice mixture and toss well with your hand to thoroughly coat.
Spread the potatoes on the baking pan. Roast for 30 minutes, until the potatoes are tender and beginning to crisp. Stir with a metal spatula and roast for an additional 10 minutes, until lightly browned and crisp. Serve with soft butter on the side, for dipping, if desired.
Cook's Notes: If your potatoes are bigger then 1 to 1 1/2 inches, you'll want to quarter them (instead of simply halving them) to make sure they pick up plenty of flavor from the seasonings. Adjust the amount of cayenne for less heat, if that is your preference.
source: The Weeknight Dinner Cookbook by Mary Younkin, creator of BarefootintheKitchen.com
I don't know any other person, other than my mother, that collects so many cookbooks! Honestly it can't control myself. I have a wonderful bookcase full of different collections of cookbooks, and then I had to go and get a Kindle! Oh man, I'm in big trouble. How easy is it to just download a cookbook for reference and not see how many you have accumulated? I know! It's a real problem.
So putting one of those cookbooks to good use I got on my Kindle and found one I haven't looked at yet. I just basically read it cover to cover and bookmarked all the recipes I wanted to try.
The Weeknight Dinner Cookbook by Mary Younkin, creator of BarefootintheKitchen.com
I was looking for items for my weekly dinner menu that were quick for a weeknight meal and found the perfect side dish, Cajun Roasted Potatoes.
CAJUN ROASTED POTATOES
Potatoes are in season now: You can find potatoes in the stores, in all sizes, shapes and colors. I went to Sprouts for my weekly shopping, and found a bag of small yellow potatoes that were so cute, I new they would be perfect for this dish. Any of your favorite potatoes will work well with this dish.
What do I need to make these?: A good baking sheet is a must. Here's a commercial grade sheet pan that I always use and swear by. A good set of tongs such as these, is always handy to have as well.
What are the spices used? With this recipe we will make our own Cajun spice blend using, onion powder, garlic powder, oregano, paprika, thyme, cayenne, salt, and black pepper. This is a great recipe to make your own spice blend for use with other items such as chicken, burgers, fish etc.
They turned out fantastic! Perfect with my dinner. These spicy potatoes are a great side dish for roasted meats. They would also be great for breakfast with some eggs and sausage! The spicy blend pops in your mouth with a bit of heat and tons of flavor. Any leftovers can be kept in the refrigerator for a couple of days and quickly reheated in a skillet or microwave.
Enjoy!
Cajun Roasted Potatoes
5 tbsp. olive oil, divided
1 tbsp. smoked or plain paprika
1 tbsp. granulated garlic or garlic powder
2 tsp kosher salt
2 tsp freshly ground black pepper
2 tsp granulated onion or onion powder
2 tsp dried oregano
2 tsp dried thyme
1/2 - 1 tsp cayenne pepper
4 lb small red or yellow potatoes
Unsalted butter, for serving (optional)
Preheat the oven to 450 degrees. Lightly grease a large baking sheet with 1 tablespoon of the olive oil. Stir together the herbs and spices with the remaining 4 tablespoons oil in a large mixing bowl. Wash and dry the potatoes. Slice each potato in half. Add them to the bowl with the spice mixture and toss well with your hand to thoroughly coat.
Spread the potatoes on the baking pan. Roast for 30 minutes, until the potatoes are tender and beginning to crisp. Stir with a metal spatula and roast for an additional 10 minutes, until lightly browned and crisp. Serve with soft butter on the side, for dipping, if desired.
Cook's Notes: If your potatoes are bigger then 1 to 1 1/2 inches, you'll want to quarter them (instead of simply halving them) to make sure they pick up plenty of flavor from the seasonings. Adjust the amount of cayenne for less heat, if that is your preference.
source: The Weeknight Dinner Cookbook by Mary Younkin, creator of BarefootintheKitchen.com
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