Newsletter Signup

Sign up for our newsletter and get the lastest news.

Join our mailing list!

Home > RECIPES > Lunch/Brunch/Dinner > Cajun Roasted Potatoes and Caramelized Onions

Cajun Roasted Potatoes and Caramelized Onions

Prep Time:20 minutes-Cook Time:50 minutes-Total Time:1 hour 10 minutes-Serving size:4
4 teaspoons of Maine-ly Drizzle's New Orleans spice
3 tablespoons Maine-ly Drizzle's Cobrancosa Extra Virgin Olive Oil, divided
4 medium onions
1 1/2 pounds potatoes (red bliss or new potatoes)
1. Preheat the oven to 425°.
2. Wash the potatoes, leaving the skins on. If the potatoes are small, cut them in half and then in half again to form wedges (3/4” to 1” thick). To make similar wedges with larger potatoes, cut the potatoes in half then cut each half into three or four wedges.
3. In a bowl or zip top bag, combine the potatoes, 2 tablespoons of the olive oil, and New Orleans.
4. Place the potatoes, flesh side down, on a jelly roll pan or a cookie sheet with a rim to keep the potatoes from falling off. Cover the pan tightly with foil and cook for 20 minutes.
5. Remove the foil and roast for another 15 minutes. Now turn each wedge over to brown the other side and roast for a final 15 minutes.
6. While the potatoes are cooking, peel the onions and slice them into half inch slices the cut each slice in half.
7. Transfer the onions to a large skillet and add the remaining 1 tablespoon of olive oil. Caramelize the onions by stirring them continuously on low to medium heat. They will continue to darken, eventually reaching a deep golden color. This process can take 25 minutes or more, but the resulting flavor of the naturally caramelized sugars is worth it.
8. Remove from heat and cover the onions. When the potatoes are ready, remove them from the oven and add the onions to the potatoes. Stir briefly and serve.
Recipe Tip:
The recommended red potatoes are high in moisture and low in starch. This works best for roasting. Yukon Gold or all-purpose potatoes are a second choice. Potatoes with high starch and low moisture (Idaho, Russet or Baking potatoes) do not roast well. They tend to dry out and do not form nice light brown crusts as easily. My New Orleans Seasoning is strong and spicy which is a badge of honor for most Cajun style dishes. The sweetness of the onions makes a wonderful contrast with the spiciness of the potatoes. This dish is great with chicken, steak or fried eggs.