Cajun Country Roasted Potatoes

Submitted by Sharon123

"I love roasted potatoes! Spicy and flavorful! Adapted from Southern Recipes."

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 4

ingredients

• 2 lbs potatoes, cut into 1-inch chunks
• 1 tablespoon olive oil
• 1⁄2 cup chopped green bell pepper
• 1⁄4 cup chopped onion (optional)
• 1 1⁄4 teaspoons salt
• 3⁄4 teaspoon paprika
• 1⁄2 - 1 teaspoon finely minced garlic
• 1⁄8 - 1⁄4 teaspoon ground cayenne pepper, to taste
• 1⁄4 teaspoon thyme

directions

1. Preheat oven to 450*F.
2. Combine potatoes and olive oil in a 13x9x2-inch baking pan.
3. Add green bell pepper and onion, if using. Toss to coat.
4. Sprinkle with seasonings and toss to coat well.
5. Roast for about 35 minutes, stirring 2 to 3 times.
6. Remove from oven and serve. Enjoy!

Reviews

[lazyme]

Yum. I love almost anything Cajun and loved these with my breakfast. Easy and good. Thanks for sharing, Sharon. Made for Name That Ingredient Tag.

 

[Spice Princess]

Wow, these potatoes are amazing! I had them with a salad for a main dish and DH had them as a side for his burger. I did cut down on the salt and increase the garlic a little, and I just eyeballed the spices. Other than that, made exactly as directed. It was so quick and easy to throw together, this will be a regular at my house from now on. Thank you, Sharon!

 

[Dreamer in Ontario]

Potato dishes are always an easy sell in my family. This one is no exception. I loved the addition of the pepper. I used a red pepper rather than green as that was what I had in the fridge. This was served with stuffed peppers. Made for Sharon's Cookathon 2010.

 

[nemokitty]

YUM! I'm eating these taters for lunch and they're wonderful. I love the cayenne touch. I didn't have a bell pepper or onion so it's just the potatoes and that's just fine. Made for Sharon's Cookathon 2010.

 

[Annacia]

What a perfect accompaniment to a steak!. I just wished that there was more seasoning on them. I think that next time I'll cut the potatoes in half and coat them all over. I used baby Yukon Golds. I should have cut the pepper into larger pieces because they were mostly black lumps and I skipped the onion. The seasoning is great, warm but no fire. This Recipenap in Veg Swap 16 is a keeper.