Southwestern Shrimp, Corn, and Sweet Potato Soup
Cajun-Spiced Potatoes
This Cajun-inspired side dish of potatoes is a perfect accompaniment to grilled steak or chicken.
43
8 servings
You can use any kind of potato you like—we prefer Yukon golds.
Ingredients
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4 large Yukon Gold or red-skinned potatoes, unpeeled
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3 small red onions, cut into 8 wedges each
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1 lemon, cut into 6 wedges
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12 garlic cloves
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4 bay leaves
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6 tablespoons extra-virgin olive oil
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1 tablespoon tomato paste
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1 teaspoon each paprika, dried oregano and dried thyme
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1/2 teaspoon each ground cumin and cayenne pepper
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1/2 teaspoon salt
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Freshly ground black pepper
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1/3 cup water
Instructions
- Cut potatoes into thick wedges. Place in a large pot, cover with salted water, and cook 3 minutes. Drain well and place on 2 (15 x 10-inch) rimmed baking sheets with the onions, lemon, garlic and bay leaves.
- Preheat oven to 400F.
- Whisk together remaining ingredients. Pour evenly over potatoes. Toss well to coat.
- Roast 30 to 40 minutes, until potatoes are tender and liquid has been almost completely absorbed. Turn potatoes frequently during cooking using a spatula.
Recipe adapted with permission from Caroline Betherton’s The Kitchen Garden Cookbook (DK Publishing, 2011).
Nutritional Info (per serving)
- Calories 260
- Fat 11g
- Saturated Fat 1.5g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 7g
- Cholesterol 0mg
- Sodium 178mg
- Potassium 920mg
- Carbohydrates 39g
- Fiber 5g
- Sugars 3g
- Protein 5g
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