Cajun Potato Wedges

Colourful and delicious!


  • 5 potatoes, washed but not peeled
  • 1 T (15 ml) Ina Paarman's Cajun Seasoning
  • 1 lemon, cut into 8 wedges
  • 2 smallish onions, peeled and cut into wedges
  • 1 red bell pepper, seeded and cut into strips
  • 1 x 200 ml Ina Paarman’s Sun-dried Tomato Coat & Cook Sauce
  • 4 T (60 ml) olive oil
  • fresh herbs to garnish e.g. origanum or basil

Parboil the potatoes for 10 minutes.

Adjust the oven rack to the middle position. Preheat the oven to 190°C.

Cut the potatoes into thick wedges, about 8 per potato. Toss the potato wedges with the Cajun Seasoning, lemon wedges, onion wedges, bell pepper and Sun-dried Tomato Sauce. Dish into a medium large ovenproof dish.

Drizzle with olive oil. Bake open for 35 – 40 minutes. Garnish with fresh herbs.

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