Cajun Sticks Recipe
Prep+Cook Times: 15 + 45 min. | Level: Beginner | Serves: 6
Oh my! I love potatoes! The humble potato is such a delight and brings a whole lot of fibre, vitamin B6 and so much more. Prepared with my delish Cajun Spice Mix, you will be in heaven. Make sure you make a big batch of the spice mix, it works well beyond this recipe, you’ll be sprinkling it EVERYWHERE!
Cajun Spice Mix (a double batch)
5 tsp Paprika powder
1 Tbsp Nutritional yeast
1 Tbsp Garlic powder
1 Tbsp Onion powder
1 Tbsp Italian herbs (or oregano + thyme + pepper + marjoram)
1 Tbsp Salt
1 tsp Thyme
½ tsp Smoked paprika
½ tsp Chili or cayenne powder
~6 lg. 1.6kg Potatoes (variety good for baking)
4 Tbsp Cajun spice mix (from above)
3 Tbsp Polenta
3 Tbsp Olive oil
Wash and spot-peel the potatoes.
Use a food processor or mandolin to cut them into large matchsticks or any other small-ish shape you prefer.
Soak the cut potatoes in a bowl of water for at least 10min.
Prepare the spice mixture by mixing all the dry spices together. *Note that this will make enough for 2 batches of Cajun Sticks.
Pre-heat the oven to 190°C (375°F)
Drain the water from the potatoes.
Toss the potatoes in the olive oil first, then the cajun spice mix and polenta.
Arrange the coated potatoes on 2-3 baking trays so that they are roughly only 1 layer deep.
Bake for 45min or until cooked to your liking.
Be quick to get your share, they'll disappear quickly!
mmmm.... moreish can we say? Use your extra cajun spice mix either on another (faster) batch of these or use it like taco seasoning in mince, veggie 'mince', refried beans, or the stew-like dish called Chili. Add some to guacamole, salsa, or even hummus for a little something different. You can add it to anything really, where ever you need some Oomph!
Some potatoes will yield much yummier textures when baked this way. If at first you don't succeed, try another variety.
Get organised in advance and make a double/triple batch of these to have ready in the freezer. Par-boil them for approx. 6 minutes before tossing them in the coatings. Freeze them flat on a baking tray first and once frozen, transfer them to another container in the freezer for easy separating and baking another day.