I love this because it’s easy (read, I’m lazy), because it tastes great, and is at least semi-healthy.

Preheat your oven to 425°

Start with some medium-sized Yukon Gold potatoes or similar. Scrub them  but leave the skins on. Quarter the spuds long ways and coat with olive oil. Place on a foiled lined baking sheet (for easy clean up … did I mention I was lazy?) Arrange them skin side down.

Sprinkle the potato wedges with some Cajun seasoning and some coarse ground black pepper. In my convection oven they stay in for 30-35 minutes. They emerge with some delightfully browned crunchy parts with a soft center.

If you want to get fancy you could add some diced sweet onions about half-way through the roasting cycle or some fresh grated parmesan about 5 minutes before the potatoes are through roasting. These browned beauties don’t require any butter or sour cream. They are the perfect side dish to just about anything.

This is almost too easy, this post is less than 200 words and I can’t think of anything else to add.

Oh yeah, enjoy!