Cajun Potatoes

This spicy side is especially nice served alongside David’s New Orleans-style Ribeyes.

• 1 2-3 lbs. russet potatoes
• 1/4-1/2 Cup canola oil
• 1-3 TB. CAJUN SEASONING, to taste
• 2 TB. fresh parsley, minced (David uses Italian flat leaf parsley)

Preheat oven to 350°. Wash and dry the potatoes, peel if desired and cut them into large, roughly 2-inch cubes. Place in a large bowl. Add the oil and toss to combine. The potatoes should be well coated with oil but you may not need the full half cup. Add the CAJUN SEASONING to liberally coat the potatoes and toss again. Spread the potatoes in a heavy roasting pan or oven-proof cast iron skillet and place them in the oven. Stir them every 20 minutes to prevent sticking. Be careful stirring so the delicious brown exterior of the potatoes doesn’t break. After 60 minutes, turn the heat up to 400° to brown the potatoes thoroughly – another 10 minutes or so. Remove from the oven and sprinkle with the parsley before serving.

Prep. time: 10 minutes
Cooking time: 70 minutes
Serves: 2-4

Nutritional Information: Servings 4;
Serving Size 1 cup (245g); Calories 310; Calories from fat 130; Total fat 14g; Cholesterol 0mg; Sodium 190mg; Carbohydrate 42g; Dietary Fiber 3g.