Papas al Horno: Easy Cajun Baked Potatoes
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
245 kcal
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Course
Appetizer
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Cuisine
International
Papas al Horno: Easy Cajun Baked Potatoes
Description
This recipe prepares large baking potatoes cut into long wedges, then tossed with potato starch, Cajun seasoning, paprika, kosher salt, and oil. The potato starch contributes to a crisp crust during baking. The seasoned wedges are spread in a single layer on a lightly oiled sheet pan and roasted at 450°F until golden brown and crisp, turning once for even cooking.
The resulting potatoes have a crunchy outside with a soft interior, accented by the smoky and spicy notes from the Cajun seasoning and paprika. The use of peanut or neutral oil promotes crispness without overpowering the flavors.
These baked potatoes can be served fresh for best texture. They complement many main dishes or can be enjoyed as a zesty snack on their own. Adjust seasoning after baking if desired.
Leftover wedges can be refrigerated in an airtight container for up to 2 days and reheated in a 350°F oven for 10–15 minutes to restore some crispness. Reheating in a microwave is quicker but may result in a softer texture. Freezing or make-ahead storage is not recommended due to texture changes.
Ingredients
- 3 large baking potato unpeeled
- 4 tablespoons peanut oil Any neutral-flavored oil can be used as an alternative, or olive oil, divided
- 1 teaspoon kosher salt adjust to taste
- 2 tablespoons Cajun seasoning McCormick Recommended
- 1 tablespoon paprika
- 2 tablespoons potato starch
Instructions
- Preheat the oven to 450°F and position an oven rack in the middle.
- Scrub the potatoes thoroughly, then cut each potato in half lengthwise. Next, cut each half into thirds lengthwise, resulting in 6 long wedges from each potato.
- Place the potato wedges in a large bowl. Add potato starch, Cajun seasoning, 4 tablespoons of oil, paprika, and kosher salt to the bowl. Toss the potatoes until they are evenly coated with the mixture.
- Grease a rimmed sheet pan with 1 tablespoon of oil (avoid using foil as the potatoes may stick). Arrange the coated potato wedges on the sheet pan in a single layer, placing them with one cut side down.
- Bake the potatoes in the preheated oven until they turn golden brown and become crispy, about 45 minutes, turning the potatoes halfway through the cooking time using a flat spatula for even browning.
- Once the potatoes are done, remove them from the oven and taste for seasoning. Adjust the seasoning if needed by adding more kosher salt to taste.
- Transfer the baked potato wedges to a serving platter.
Notes
- Allow baked potato wedges to cool to room temperature before refrigerating in an airtight container to keep freshness.
- Reheat leftovers in a 350°F oven for 10–15 minutes to regain crispness; microwaving is faster but softens texture.
- Do not freeze these potato wedges as freezing affects their crispness and overall texture.
- Papas al Horno is best served immediately after baking for optimal crunch.
User Reviews
Overall Rating
5
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