Baked Cajun Turnip and Potato Wedges
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipes to your recipe box, Baked Cajun Turnip and Potato Wedges might be a recipe you should try. One serving contains 156 calories, 3g of protein, and 7g of fat. This recipe serves 4. For 60 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 40 minutes. If you have red potatoes, spices, pepper, and a few other ingredients on hand, you can make it. 7 people were impressed by this recipe. Not a lot of people really liked this side dish. It is brought to you by I Adore Food. This recipe is typical of Creole cuisine. Taking all factors into account, this recipe earns a spoonacular score of 74%, which is good. Similar recipes are Cajun Potato Wedges, Crispy Cajun Potato Wedges, and Baked Potato Wedges.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 Tablespoon of dried basil
1/8 cup of extra virgin olive oil
1/4 Teaspoon of freshly ground pepper
1/4 Teaspoon of himalayan salt (or normal salt)
2 medium red potatoes
1 Teaspoon of cajun spices
2 medium turnips
Equipment:
oven
baking paper
baking sheet
bowl
Cooking instruction summary:
Heat your oven to 350F.Cut turnip and potatoes in half, length-wise and thinly slice (about 1/8 of an inch).Place in a bowl and mix in the extra virgin olive oil to coat the wedges.On a cookie sheet, place a sheet of parchment paper and place your wedges so they don't overlap one another (as much as you can!).Sprinkle half of basil, cajun, himalayan salt and freshly ground pepper evenly on the wedges.Bake in oven for 15 minutes, then remove, flip, sprinkle the rest of spices and put back for another 15 minutes. Test them to see if ready and tender, if not put back in oven for 5 to 10 more minutes.If you want them crispy, put them on high broil for 1 to 2 minutes at the end, while always checking up on them to make sure they do not burn!
Step by step:
1. Heat your oven to 350F.
2. Cut turnip and potatoes in half, length-wise and thinly slice (about 1/8 of an inch).
3. Place in a bowl and mix in the extra virgin olive oil to coat the wedges.On a cookie sheet, place a sheet of parchment paper and place your wedges so they don't overlap one another (as much as you can!).Sprinkle half of basil, cajun, himalayan salt and freshly ground pepper evenly on the wedges.
4. Bake in oven for 15 minutes, then remove, flip, sprinkle the rest of spices and put back for another 15 minutes. Test them to see if ready and tender, if not put back in oven for 5 to 10 more minutes.If you want them crispy, put them on high broil for 1 to 2 minutes at the end, while always checking up on them to make sure they do not burn!
Nutrition Information:
covered percent of daily need
