Serves 4
45 min
Made-Over Blackened Cajun Skillet Fries
Recipe GLPRfecec60276a81b
Crispy-edged potato wedges seasoned with Cajun spices, seared in a skillet and finished in the oven until tender. Served with a creamy Creole mustard dipping sauce made from Greek yogurt. A flavorful, lighter appetizer with bold Louisiana flavors.
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Ingredients
3 medium russet potatoes
1 tablespoon olive oil
1 teaspoon Cajun seasoning
3 tablespoons nonfat Greek yogurt
1 tablespoon Creole mustard
kosher salt to taste
1/4 cup water
Directions
Preheat your oven to 425°F. Wash and cut the russet potatoes into long wedges approximately 1 inch thick. In a large bowl, combine the potato wedges with the olive oil and Cajun seasoning, tossing until evenly coated.
Heat an oven-safe large nonstick skillet over medium-high heat. Add the seasoned potato wedges in a single layer and cook for about 15 minutes, turning occasionally, until the surfaces are browned on all sides.
Slowly pour the water into the skillet, being careful of any steam. Transfer the entire skillet to the preheated oven.
Bake the potatoes for approximately 20 minutes more, stirring once halfway through, until they are tender inside and the edges are crispy and deeply browned.
While the potatoes finish cooking, prepare the dipping sauce by whisking together the nonfat Greek yogurt, Creole mustard, and a small pinch of kosher salt until smooth.
Remove the skillet from the oven and serve the hot potato wedges warm alongside the mustard dipping sauce.
