Cajun Spiced Wedges (or "pimped up" SW chips)

Adapted from a recipe in the Dorling Kindersley "Eat More Vegetables" book.  These are lush.

4 potatoes

1 lemon

1 bulb of garlic

3 red onions

1-2 tbsp Cajun spice mix

Frylight

Cut each potato into 8 wedges, leaving the skin on.

Cut the lemon and red onions into wedges and separate the garlic cloves, discarding the outer papery skins but leaving the cloves unpeeled.

Parboil the potato wedges for 3 mins. Drain and leave to one side while they steam dry. 

Spray a roasting tray with Frylight. Tip in all the ingredients and toss them together.  Spray with a bit more Frylight and roast at 200C for 30-40 mins, turning occasionally.

I served mine with the pulled pork recipe from SW mag May/June 2016, and the hot and spicy coleslaw from the SW website. Delish!