Recently Hubby and I made Sunday Supper together. He grilled up my awesome Sweet Carolina Style Barbecue Chicken while I whipped up the perfect sides. What goes better with sassy, sweet barbecue chicken than some buttery corn and Red Roasted Cajun Potatoes? These potatoes were perfect for a number of reasons – first for taste (yeah, that’s important – who wants a side dish that is boring?) and also timing. When Hubby started the coals in his grill chimney, I started preparing the potatoes. The chicken went on the grill about the same time as the potatoes were popped into the oven. By the time Hubby was pulling the chicken from the grill, the potatoes were reaching that perfect state of roasting.
I don’t know about you, but I am a huge fan of fried or roasted potatoes as a side with just about anything that comes off the grill. This is especially true when it comes to barbecued meats with a Southern Country flair. It just seems to spell a winning combination in my book.
Just be warmed, 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 40 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.