Time: 45 min.
Complexity: easily
Servings: 4

Crispy and crispy potato wedges served with a dipping sauce are infused with the flavors of Cajun cuisine, a staple of the southern United States. Raw potatoes are sliced, rubbed with Cajun seasoning, pan-fried in olive oil, and then finished in the oven. Therefore, you'll need an oven-safe pan. The inside of the potato wedges is soft, while the outside is crispy and spiced. A perfect sauce for them is a mixture of natural yogurt and Creole mustard, which has a particularly tart flavor.

Ingredients:

• 3 medium Russet Burbank potatoes
• 1 tbsp. l. olive oil
• 1 tsp. Cajun seasoning
• 3 tablespoons nonfat Greek yogurt
• 1 tbsp Creole mustard

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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potato, Cajun seasoning, mustard, yogurt

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Preparation:

Step 1
• Preheat oven to 220°C.
  
  Cut the potatoes into long wedges about 2.5 cm thick. Mix the potato slices with Cajun seasoning and olive oil. Heat a large oven-safe nonstick skillet over medium-high heat and spread the potatoes in a single layer. Cook, turning, until golden brown on all sides, about 15 minutes. Slowly pour 1/4 cup water into the skillet and transfer the entire skillet to the oven.
Step 2
• Continue baking the potatoes, stirring once, until tender inside and crispy on the outside, about 20 minutes more. Meanwhile, mix the yogurt with mustard and a pinch of salt. Serve the potatoes warm with the mustard sauce.

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