Name: Baked Cajun Potato Wedges with Cajun Dipping Sauce Recipe
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 1 large baking potato; 2 tablespoons olive oil; 1 tablespoon Cajun seasonings; 1 tablespoon garlic powder; Salt and pepper to taste; ¼ cup Mexican crema or sour cream; 1 teaspoon Cajun seasonings; 1 teaspoon garlic powder; 1 teaspoon hot sauce (– best to use a Louisiana style sauce but your favorite will work!)

A recipe for baked Cajun potato wedges, seasoned with Cajun seasoning, then baked to golden brown and served with a spicy, creamy Cajun dipping sauce.

Cajun Baked Potato Wedges with Creamy Cajun Dipping Sauce Recipe

A summertime favorite! French fries are SO FREAKING good, but you know, they just aren't the healthiest things in the world. They're fried, so that adds a LOT of calories and fat to the meal.

When I cook at home, I try not to fry very often and will opt for baking instead. It isn't always ideal, but in this case it sure is. Hence - Baked Potato Wedges. Are they as good as fried potatoes?

We think so!

Tossed in oil and liberally seasoned with garlic, salt and pepper and your very favorite Cajun seasoning blend, these potato wedges bake up with a nice crust and spicy flavor.

And then there is the Cajun-Sour Cream Sauce. Is it a sauce? A dip? Does it really matter?

It is one of the simplest sauces you'll ever make in your life - four ingredients, mix, done! It takes no time to whip together, but simple is not a bad thing.

In fact, this particular sauce is a perfect pairing with these baked babies. I mention that these are summertime favorites because you can also cook these on the grill instead of the oven. Cook them in indirect heat on the grill as you could bake them.

Let the outer crust form on the potato wedges and go to town. This is an uber summer side dish, certainly one of our favorites.

Let's talk about how we make the recipe, shall we?

Gather Your Ingredients

The Potato. I'm using one large baking potato, though you can use others, like yellow gold. We're baking them, so you can use your favorite. You can also scale up this recipe nicely with more potatoes. Serve a crowd!
Olive Oil. 2 tablespoons olive oil for the potatoes.
The Seasonings. I'm using one tablespoon of my favorite homemade Cajun seasoning along with 1 tablespoon garlic powder and a bit of salt and pepper. You can use more seasoning for a spicier version, or add in some cayenne pepper. Onion powder is also nice here.
The Cajun Dipping Sauce. This is a sour cream-based sauce, though you can use Mexican crema or creme fraich. Use 1/4 cup Mexican crema or sour cream along with 1 teaspoon Cajun seasonings, 1 teaspoon garlic powder and 1 teaspoon hot sauce – best to use a Louisiana style sauce but your favorite will work!

How to Make the Cajun Baked Potato Wedges

Preheat oven to 425 degrees.
Slice the potato into wedges and pat dry with a paper towel. Set into a large mixing bowl.
Add olive oil and toss. Add Cajun seasonings, garlic powder, and salt and pepper to taste. Toss to coat.
Spread wedges over a large baking sheet on a single layer and bake for 25 minutes, flipping about half way through.
To get some extra crisp, turn on broiler and finish the potatoes about 5 minutes close to the heat source.
Remove and serve with a nice dip!

How to Make the Cajun Dipping Sauce

Add everything to a mixing bowl and mix well.
Refrigerate at least 1 hour until ready to use.

Serve it all up! Great stuff, isn't it? I love it.

Patty's Perspective

I request these baked potato wedges constantly through the grilling season. What can I say? I grew up in a meat and potatoes kind of family. My family is obsessed with potatoes, to the point where we make mashed potatoes by the TON for family parties. I love these potatoes! And to have a dipping sauce, what an extra bonus.

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Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.