CHEF JEFF: One Byte At A Time — Cajun Roasted Potatoes

Sometimes it’s hard to get kids to eat vegetables. But potatoes generally aren’t one of them. Show me a kid who doesn’t like almost any kind of spuds, and I’ll show you one who is fussy about just about everything.

One of our favorite ways to prepare potatoes are roasted, coated with a bit of butter and olive oil and seasoned with salt, pepper, garlic powder, Cajun seasoning, red pepper flakes and dried parsley.

These potatoes go great with just about anything you want to serve with them. We especially like them with hamburgers, hot dogs, brats, sausage and those sorts of foods.

The second recipe is one I came across that looks pretty good and is one we’ll have to try.

Cajun Roasted Potatoes
3 large red potatoes, washed and cut into 1-inch cubes
2 tablespoons butter, melted
2 tablespoons olive oil
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon red pepper flakes
2 teaspoons dried parsley
Preheat over to 425 degrees.
Place potatoes in a large bowl. Add melted butter and olive oil along with seasonings. Mix thoroughly. Place potatoes on cookie sheet (with sides) that has been sprayed with Pam. Bake for 30 to 40 minutes, checking occasionally to flip potatoes. Serve when crispy and brown.

Mustard Roasted Potatoes
4 pounds russet potatoes, washed and cut into 1-inch cubes
½ cup yellow mustard
½ cup olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1½ teaspoons salt
½ teaspoon ground black pepper
Preheat your oven to 425 degrees.
In a large bowl, whisk together the mustard, olive oil, paprika, garlic powder, salt and pepper.
Add in the cubed potatoes and stir to coat all the potatoes well.
Place on 2 baking sheets sprayed with cooking spray, keeping the potatoes in a single layer.
Bake in the oven for 25 minutes, then remove from the oven and turn the potatoes over.
Place back in the oven another 20 to 25 minutes until the potatoes are crispy and brown.
Notes: You can make the dressing and coat the potatoes ahead of time. Just keep in the refrigerator until you’re ready to cook.

Published by

Jeff Tiedeman

About Chef Jeff Name: Jeff Tiedeman, former Grand Forks Herald food editor Alias: Chef Jeff. Location: Grand Forks, North Dakota. Gender: Male. Birthday: April 9, 1951. Occupation: Journalist and blogger. About Me: I was born and raised in Crookston, Minn. I attended Cathedral High School for two years and Mount St. Benedict High School for two years, graduating in 1969. I attended the University of Minnesota-Crookston, Corbett College, Bemidji State University and Moorhead State University, where I graduated in 1974 with a bachelor of arts degree in mass communications. During college, I worked on the MSU Advocate and was sports editor for two years. I also worked part time at the Forum of Fargo-Moorhead while attending MSU. I joined the Grand Forks Herald in August 1974 as a part-time sportswriter, going full time in November 1974. I was food editor at the Herald from the mid-1990s to February 2013. My Interests: Cooking, gardening, hunting.

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