LFHW Cajun Spiced Rooster Wedges | Love Food Hate Waste Wales

Cajun Spiced Rooster Wedges

Albert Bartlett

A great addition to the Rooster Wedges recipe provided by Albert Bartlett. Try this dish with branston pickle on the side for extra flavour. 

3 good sized Rooster Potatoes
2 tbsp oil
Pinch of salt and pepper
Packet of Cajun spice
Sliced / strips of cooked ham / chicken
Grated cheese
Preheat oven to 220°C / Fan 200°C / Gas Mark 7 and place tray in middle shelf.
Take three large potatoes. For wedges leave the skin on and cut into wedge shapes.
Pat the shapes dry, add to mixing bowl with two tablespoons of oil and a generous pinch of salt and pepper. Mix thoroughly.
Separate the potatoes into a single, even layer on hot tray and place back into oven. Bake, turning occasionally, for 40 – 45 minutes or until golden.
Mix the ham/chicken, cajun spice and grated cheese together then pour over the top of the cooked wedges.
Pop back in the oven for 15 minutes for a delicious meal.