Wednesday, June 22, 2011

Small potatoes!

Last weekend my global cooking club (so named because we do different cuisines, not because we are farflung, normally) did Cajun in Madison Square Park and here was my contribution:

Cajun Spiced Roasted Potatoes in two steps:

Step one, make the spice mix in a mortar and pestle, so it should be quite fine:
  • 2 tablespoons paprika
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons ground red pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
Of note here, I took out the ground red pepper and replaced it with equal amounts of tabasco. This actually makes it marginally (really small amounts) less spicy, but adds more flavour, according to a Cajun I once knew, because Tabasco has things in it. Alternatively you can keep the red pepper and add in a little vinegar. Also the wetness helps a bit with sticking it to the potatoes.

Step two: Potatoes and garlic

Chops lots of potatoes quite small
Chop some garlic quite small
Put some tin foil in a baking pan or on a cookie sheet
Roll the potatoes and garlic in the spice mix.
Put on the pan/sheet.

(Note: Most recipes say to peel. I actually prefer unpeeled; much more flavour, crispier and tasty. YMMV)

Preheat to about 450. Cook until brown and crispy. (30-40 minutes, but check after as little as twenty.)

I halved the amount of spice mix for what I made and it was fine - and still had extra. Just make sure each potato piece gets a little reddish/brownish looking, rather than using all of it. Obviously can add more spice mix when cooked if it's not sufficiently spicy for your taste, but be careful because this is a slow burn rather than an upfront one.

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