Cajun Potatoes

Serves 3

30 mins

1050 Kcal

Cajun potatoes are spicy, and flavour-rich, and bring the appetising tastes of Louisiana food right to your dinner table. They are ideal for a BBQ or family dinner and just fine as an impromptu snack on their own. So rest assured that these potatoes will make a grand stage with their bold flavours and crispy texture. If you want an impressive cajun potatoes recipe, here you go - enter some good cooking! Use medium-sized potatoes; scrub them extremely clean. Dice them up into wedges or cubes-you can dice them up in whatever fashion you like. In a large bowl, toss together olive oil and a spice mix you make of some Cajun spices-most notably paprika, cayenne pepper, garlic powder, and onion powder. This spice mix is what gives the potatoes that hallmark kick. Toss pieces of potatoes in seasoned oil and place on a parchment paper-covered baking sheet for an even layer of cooking. Roast in a preheated oven at 425 F (220 C) for about 25-30 minutes, stirring halfway until it turns golden brown and crispy. Then, add some fresh parsley or green onions to add flavour just before serving. These cajun potatoes will be ready to accompany grilled meats or seafood, but they may be perfectly devoured on their own with a side of dipping sauce.

Ingredients required for Cajun Potatoes

15 potato
Salt
¼ cup corn flour
¼ cup maida
1/2 tsp chilli flakes
1/2 tsp mixed herbs
Cooking oil
¾ cup mayonnaise
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp onion powder
1 tsp red chilli sauce
3 tbsp milk
1 onion
1 tsp coriander leaves

Cooking steps for Cajun Potatoes

1
You will need 15 baby potatoes.
2
These little tender potatoes will do well in this recipe, as they will not take much time to cook and will emerge all mashed up appetisingly. Put the potatoes inside a pressure cooker with enough water to cover them. Add 1/2 teaspoon of salt; their flavour will rise. Close the lid and cook it under pressure for about 5-7 minutes until the potatoes are mashed up so you can insert a fork into them easily. Once that is done, you can release the pressure and drain the potatoes; let it cool a little bit. This pressure-cooking method makes sure the potatoes get soft inside but remain in shape for the next step.
3
Next comes preparing a crispy layer of potatoes, which happens through mixing ¼ cup of corn flour and ¼ cup of maida in a bowl. In the case of the coating, this combination gives a nice texture. Mix chilli flakes 1/2 teaspoon, mixed herbs 1/2 teaspoon, white pepper powder ¼ teaspoon, and salt 1/2 teaspoon into the flour mixture. The flavours add an appetising tangy flavour to the potatoes.
4
Gradually add 1/2 cup water to the mixture while whisking till it is smooth.
5
The mixture should hold itself stiff but not runny.
6
Now's the time to deep fry your potatoes. Heat enough oil in a deep frying pan over medium heat.
7
Dip each pressure-cooked baby potato into the batter, ensuring it's completely covered, then gently drop it into the hot oil. Fry the potatoes in batches to prevent overcrowding, which will cause the oil temperature to drop.
8
Cook till they become golden brown and crispy, usually in about 4-5 minutes. Once cooked, take the potatoes out of the oil using a slotted spoon. Place them on paper towels to let them drain out excess oil.
9
While the potatoes are frying, let's prepare the delicious Cajun sauce. Mix in the bowl ¾ cup of eggless mayonnaise, half a teaspoon of chilli flakes, half a teaspoon of mixed herbs, a quarter teaspoon of white pepper powder, half a teaspoon of garlic powder, half a teaspoon of paprika or chilli powder, and half a teaspoon of onion powder. Add salt and chilli sauce to taste, half a teaspoon of salt, and one teaspoon of chilli sauce for the kick. Add 3 tablespoons of milk. The sauce will be creamy and silky smooth, with just a tang of zestiness that will pair appetisingly with these crispy potatoes.
10
In time, serve when your potatoes have crisped up and the sauce is ready. You can place the golden Cajun Potatoes on a serving platter and dollop the sauce generously over them, followed by 1 teaspoon of finely chopped onion and 1 teaspoon of finely chopped coriander for that added flavour and freshness. Garnishes not just aesthetically enhance the dish but also give it that punch of freshness that will balance out the richness of the sauce.
11
Cajun potatoes should be served hot, so serve them immediately to your guests and provide extra Cajun sauce for dipping.
12
The combination of crunch potato and tangy sauce is wonderful enough to give a delightful explosion of flavour over which everyone can enjoy.
13
Make them impress your friends at a party or just munch as a snack as an addition to dinner night or even enjoy with the family, recipe of Cajun Potatoes will indeed please. With their irresistible crunch and flavourful kick, they make for a memorable culinary experience!

Shop Ingredients

Paprika (1/2 Tsp)

135

Mixed Herbs (1/2 Tsp)

104

125

194

Maida (¼ cup)

Mayonnaise (¾ cup)

179

148

174

137

163

Garlic Powder (1/2 Tsp)

Salt

113

105

107

125

Onion Powder (1/2 Tsp)

Potato (15)

Chilli Flakes (1/2 Tsp)

175

Milk (3 Tbsp)

Red Chilli Sauce (1 Tsp)

225

Corn Flour (¼ cup)

Cooking Oil

170

147

148

167

151

150

732

150

187

332

Onion (1)

FAQs

How to make cajun potatoes crispy?

To get perfectly crispy Cajun potatoes, several crucial steps are taken. First of all, take potatoes with a high starch content, such as russet or red potatoes, that precede crispiness. All the potatoes are cut into the same size so that everything gets cooked equally crispy. Precook by tossing potatoes in oil and Cajun spices so that they are coated appropriately. Toss the potatoes out on a baking sheet in a single layer to roast. Do not let the potatoes trap moist air. Roast at high oven temperature, about 425 degrees F (220 degrees C), rotating them halfway for even browning.

What potatoes should I use for the recipe of cajun potatoes?

Russet and red potatoes are the popular options for cajun potatoes. Of course, Yukon Gold or fingerling would be perfect too. As mentioned earlier, each variety would have a slightly different texture and taste, so do not be afraid to try it. Just remember that cooking time will depend on the size of the potatoes you use. You can add quite a few different cuts in a variety of styles-from wedges to cubes and even fries, but retain that fantastic Cajun flavour and serve it up in a different format.

Can I customise the seasoning as per my taste?

Of course! Delicious as classic Cajun spices are, they may be too spicy or not spicy enough for you; herb it up with thyme or rosemary to enhance the freshness or lighten up the spice by adding more or less cayenne pepper. Smokiness can also come in with smoked paprika. Oil can also be substituted, such as olive or avocado oil for extra flavour. This flexibility will allow you to create your best version of Cajun potatoes!