Toasted and crispy potato wedges served with dip sauce, filled with flavors of kajun cuisine that distributed in the south of the USA. Raw potatoes are cut into pieces, rubbed with kajun seasoning and fried in olive oil on pan, and then brought to readiness in the oven. Therefore you you will need a pan suitable for the oven. Inside potato wedges are soft and coated on the outside crispy spicy crust. A perfect sauce for them would be a mixture of natural yogurt with creole mustard, which is different special astringency. Nutritional value of one serving: (4 total) Calories 180, total fat 3 g., Saturated fat g., Proteins 5 g., Carbohydrates 31 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 45 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 3 medium potato tubers Russet Burbank
- 1 tbsp. l olive oil
- 1 tsp kajun seasoning
- 3 tbsp. l low fat greek yogurt
- 1 tbsp. l creole mustard
Recipes with similar ingredients: potato, kajun seasoning, mustard, yogurt
Recipe preparation:
- Preheat oven to 220 ° C. Cut potatoes into long wedges about 2.5 cm thick. Mix potato slices with kajun seasoning and olive oil. Heat a large pan non-stick, suitable for oven, on moderately high heat and spread the potatoes in one layer. Fry turning the slices until they are browned on all sides, about 15 minutes. Pour 1/4 tbsp slowly into the pan. water and rearrange the whole pan in the oven.
- Continue to bake the potatoes, stirring once, until potatoes will not become soft inside and covered with crisp outside, about another 20 minutes. Meanwhile, mix yogurt with mustard and a pinch of salt. Serve the potatoes warm with mustard the sauce.
