To start making these you want to make sure you use the smallest potatoes you can find. If you can't get your hands on small potatoes larger ones will also work. When using smaller potatoes, you get more skin on each piece you roast.
These delicious potatoes remind me of KFC's wedges. There's a light crunch on the outside but the inside is thick and chewy, and they are buttery, salty good.
I will not be adding garlic to this recipe, I have found not adding the garlic to these it gives it a better mellow flavor. I love roasted garlic but somehow it makes these bitter. This actually came about because I forgot to add my garlic one time when cooking and since then I've preferred it without the garlic. You can absolutely add garlic cloves if you'd like, I'd recommend whole smashed cloves that way it doesn't burn too much.
2 to 3 pounds of potatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Cajun seasoning
2 tablespoons olive oil
3 tablespoons of butter sliced
Pre-Heat Oven to 450 degrees
1. Wash and scrub each potato well and rinse.
2. Place the potatoes in a kitchen towel and dry well.
3. Cut each potato in two to four pieces depending on the size of your potatoes.
4. On a lined baking tray with aluminum foil, place your potatoes spaced well, about an inch apart from each other. It's important to space them apart so they don't steam but roast.
5. Season potatoes with salt, pepper, Cajun seasoning and olive oil.
6. Rub seasonings around on the potatoes.
7. Place pieces of butter around the potatoes.
8. Bake at 450 for 25 minutes.
9. Carefully remove from oven and flip them as best as you can. They should flip easily if they are cooked, but some may need some nudging to help flip.
10. Bake for a remaining 15 minutes.