Cajun-style chips and wedges
You know what I’m referring to, right? That smoky, sweet and spicy taste, combined with delicious potato…sigh.
Well, now you’ll be able to re-create it at home, with less artificial colours and preservatives, and more flavour and customisation (let’s not forget it’s cheaper, too).
The basic formula is lots of paprika (that’s the sweetness and some smokiness), with a smidgen of cayenne (or more if you like your wedges hot), a bit of flour, salt, pepper, ground cumin (smokiness and warmth), turmeric (earthiness and colour), mixed herb (or thyme or oregano, for aroma) and garlic powder (for…zing?), possibly some onion powder (more sweetness and zing), and a generous splash (or three) of oil to coat well (2 parts paprika, 1 part everything else, except for oil).
Mix it all up in a roasting dish with some potatoes (wedges tend to need longer than chips), and bake on the middle rack of your oven at 200C or 400F for about 30 minutes for chips cut 1cm thick and 50 minutes for wedges (depending on thickness). Shake to prevent sticking about 10 mins into cooking, and flip halfway into cooking to get even browning. These don’t have loads of crunch to them, but if you want to add more crunch, you can add more flour or some very fine breadcrumbs.