Tasty Cajun Potato Wedges

Crispy and full of Cajun spice flavor, these Cajun Potato Wedges are a delicious way to savor potatoes, whether prepared in the air fryer or baked in the oven.

Why You’ll Love It

• Quick and Easy: These Cajun Potato Wedges are a breeze to make, requiring only three simple ingredients and minimal prep time.
• Versatile: These potato wedges can be served as a side dish alongside your favorite main course or enjoyed on their own.
• Bold Flavor: The Cajun seasoning adds a punch of flavor to the potatoes, giving them a deliciously spicy and aromatic kick.

Ingredients You’ll Need

• Potatoes – We use russet or red potatoes. They have enough starch in them to get crispy and yet remain fluffy on the inside. You can experiment with other types, but these turn out the best.
• Cajun Seasoning – You can use whatever Cajun seasoning you like, or take a minute to mix up a homemade Cajun seasoning. The spice level really depends on the seasoning. I like to keep it at a medium spice level and don’t add too much cayenne to the mix. If you’re using store-bought Cajun seasoning, look for an indication of the heat level before buying.
• Cooking oil – If you’re going to air fry your potato wedges, you’ll want to have a good spray cooking oil on hand – that’s how you ensure they get crispy. For the oven, you can use your preferred cooking oil.

Equipment Needed

• Cutting board
• Sharp knife – You will need a knife that can make clean cuts through the potato.
• Air fryer – I use this 4-quart basket-style air fryer. It’s large enough to fit a meal for 4-6. But some things need more space in the air fryer basket, so they cook evenly.
• Kitchen tongs – It’s very easy to remove food from your air fryer with kitchen tongs. I use these kitchen tongs that are silicon coated so they don’t scratch the interior.

Helpful Tips

• Many potato recipes, like French fries and hash browns, suggest soaking or rinsing the potatoes in water before baking, to reduce the amount of starch. We tried it both ways and found that the potatoes were just as crispy either way. Save yourself the extra step and skip right to air frying.
• You can cut the potatoes into any thickness of wedge for this recipe but keep in mind that the times will change. If you cut the potato into quarters instead of 6th, the cook time will increase to 18 minutes total.
• Likewise, if you cut the potatoes into cubes, which make a perfect popper size, they’ll cook in 10-12 minutes.
• When spraying the potatoes and basket make sure to use pure oil such as avocado, canola, or vegetable oil. Don’t use a non-stick cooking oil spray.
• This is the Cajun seasoning I use. You can buy it in different heat levels, so you can go mild, medium or hot depending on your preference. I also like McCormick’s Cajun seasoning.

Cooking Cajun Potato Wedges in the Oven

If you don’t have an air fryer, you can cook these wedges in the oven. It’s not much more difficult, just takes slightly longer.

• Toss the potato wedges in a bowl with 1 teaspoon cooking oil until coated. You could also use your hands or a spoon to mix the wedges.
• Line a baking sheet with parchment paper or a silicon baking mat. Pour the potato wedges onto the baking sheet.
• Space the wedges so they aren’t touching each other.
• Bake on 425°F (220° C) for 15 minutes. Remove from the oven and flip them over.
• Return to the oven and bake for another 10-15 minutes, or until golden and crispy on the outside.

What Sauce to Serve Wedges With

I like to serve these potato wedges with aioli or a Cajun mayonnaise, which you can see here.

This is just an easy blend of Cajun seasoning and mayonnaise, stirred up in a bowl. Doesn’t get any easier than that.

How to Store & Reheat

Once cooled, store any leftover Cajun potato wedges in an airtight container in the refrigerator for up to 3 days.

To reheat, simply place the potato wedges on a baking sheet and bake in a preheated oven at 350°F for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in the microwave for 1-2 minutes, though this will result in a soggy texture which isn’t ideal.

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