Blackened Potato Wedges

We’ve been on a Cajun kick lately.  Hubby requested blackened potato wedges the other day to go with the andouille and gouda sausages I picked up from Sam’s over the weekend (jury is still out on those, btw…they need to be IN something, and I don’t yet know what).  I did a search and came up with this recipe for blackened seasoning from All Recipes rather than using the Slap Ya Mama I had in the pantry.


  • 2 russet potatoes
  • 1 tablespoon olive oil
  • blackening seasoning


  1. Preheat your oven to 425.
  2. Slice each potato lengthwise in half.  Then each half in half, then each quarter in half, until you have eight wedges from each potato.
  3. Toss the wedges in the olive oil.
  4. Add the blackening seasoning (your choice how much…careful, it has bite) and toss until well coated.
  5. Lay a wire rack over your cookie sheet and layer the potatoes across it.  This allows the heat to circulate all around the wedges so you don’t have to flip them.
  6. Bake for 30-35 minutes (I used smaller russets, so keep an eye out after half an hour).

Printable version.

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