Ruth’s Chris Cajun-Spiced Potato Wedges
These Ruth’s Chris–inspired Cajun-spiced potato wedges deliver bold steakhouse flavor with irresistible crispiness. Golden on the outside and fluffy on the inside, they are seasoned generously and finished with melted butter for that signature indulgent touch.
What makes these wedges stand out is the balance of spice and richness. Smoky paprika, garlic, onion, and Cajun seasoning coat the potatoes evenly, creating layers of flavor that build with every bite. A hint of cayenne adds warmth without overpowering the potatoes themselves.
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Baked at high heat, the wedges develop a deep, crunchy exterior while staying tender inside. Finishing them with melted butter elevates the dish from simple roasted potatoes to true steakhouse status.
Perfect alongside steak, burgers, or grilled chicken, these wedges are hearty, satisfying, and always a crowd favorite. Serve them hot and crispy for the best experience.
Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
- 4 large russet potatoes, scrubbed and cut into thick wedges
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon Cajun seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons butter, melted
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the potato wedges in a large bowl and toss with olive oil until evenly coated.
- In a small bowl, mix smoked paprika, garlic powder, onion powder, Cajun seasoning, salt, black pepper, and cayenne if using.
- Sprinkle the seasoning mixture over the potatoes and toss well to coat.
- Arrange the wedges cut-side down on the baking sheet, leaving space between each wedge.
- Bake for 30–35 minutes, flipping once halfway through, until golden brown and crispy.
- Remove from the oven and drizzle immediately with melted butter.
- Garnish with fresh parsley and serve hot.
Variations
- Add grated Parmesan during the last 5 minutes of baking for a cheesy crust.
- Use sweet potatoes for a Cajun-sweet twist.
- Serve with garlic aioli, ranch, or spicy mayo for dipping.
- Add lemon zest after baking for a bright finish.
Tips
- Soak the potato wedges in cold water for 30 minutes before baking for extra crispiness.
- Pat potatoes completely dry before seasoning to prevent steaming.
- Use a dark metal baking sheet for better browning.
- Serve immediately for maximum crunch and flavor.
