Last weekend, Hubby and I made Sunday Supper together. He grilled up my marinated Sweet Carolina Style Barbecue Chicken while I whipped up the perfect sides – buttery corn and Red Roasted Cajun Potatoes. These potatoes were perfect for a number of reasons – taste (yeah, that’s important – top on my list) and timing. When Hubby started the coals in the chimney for the barbecue, I started prepping the potatoes. The chicken went on the barbecue about the same time the potatoes were popped into the oven.
I don’t know about you, but I love fried or roasted potatoes as a side with most barbecued meats. This is especially true when it comes meats with a Southern-Country flair. It just seems a winning combination in my book.
Just be warned, these potatoes are spicy, addictive and oh so delicious.
Red Roasted Cajun Potatoes
2-1/2 pounds medium red potatoes
1/4 cup olive oil
2 shallots, chopped
2 garlic cloves, pressed
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
Preheat oven to 450 degrees. Lightly brush a rimmed baking sheet with a little olive oil. Set aside.
Cut each potato lengthwise into eight wedges.
In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper. Whip to mix well. Add sliced potatoes and toss to coat. Place in a greased roasting pan.
Bake, uncovered, for about 45 minutes or until tender and golden brown, shaking the pan every 15 minutes or so to allow potatoes to turn and cook evenly.
When cooked through, remove from oven and transfer to a large serving platter. Sprinkle roasted potatoes with parsley for color.