Inspired by the flavors of Louisiana where Cajun cuisine originated, these Cajun Potatoes are welcome at any meal of the day! Boldly spiced and creamy within, these crispy potatoes are made with just 15 minutes of prep and a few simple ingredients that you may already have on hand.
Cajun cuisine is a diverse mix of Acadian / French, Spanish and West African influences. In this recipe, a robust blend of spices spun from these culinary traditions transform the humble potato into a delectable side dish.
Jump to:
Ingredients You Need to Make Cajun Potatoes
- Red Potatoes: or other waxy potatoes
- Olive Oil: or your favorite vegetable oil
- Cajun Seasoning: If the Cajun spice mix you have is quite salty, consider using 2 to 2 ½ teaspoons instead of a full tablespoon. More salt can always be added later.
- Cayenne Pepper: use to adjust spice level for extra spicy kick
- Kosher Salt
What spices are in Cajun Seasoning?
Cajun seasoning mix typically includes: paprika or smoked paprika, cayenne, garlic powder, onion powder, oregano, thyme, black pepper and salt. But, as you can imagine, the blend varies a lot by brand. Each one with its own blend and quantity of spices.
The Right Level of Salt
One ingredient in Cajun seasoning is particularly important: salt. Be sure to taste your blend to evaluate its saltiness - some are very salty, others are salt-free. Use your tastebuds to guide how much salt you add to these Cajun Potatoes (and my favorite Cajun Potato Salad) and keep in mind that you can't take away salt once you've added it, but can always add more to taste at the end.
Serve with
More Recipes using Red Potatoes
How to Make Cajun Potatoes
Toss potatoes with olive oil and Cajun seasoning in a large bowl to coat evenly. Spread onto a rimmed baking sheet in an even layer and cover tightly with foil and roast 20 minutes in an oven preheated to 425˚F.
Remove foil and pour off any excess liquid if necessary; roast, uncovered 25-30 minutes more or until golden brown, stirring half way through. Serve hot.
Cajun Potatoes
Ingredients
- 3 pounds red potatoes or other waxy potatoes, cut into 1-inch cubes (recipe note #1)
- ¼ cup olive oil
- 1 tablespoon Cajun seasoning (recipe note #2)
- cayenne pepper to taste, optional (recipe note #2)
- kosher salt to taste
Instructions
- Preheat oven to 425˚F.
- In a large bowl, toss potatoes with olive oil and Cajun seasoning until evenly coated. Spread into a single layer on rimmed baking sheet and cover tightly with foil (recipe note #3). Roast 20 minutes.
- Remove foil; pour off excess liquid if necessary (recipe note #4). Return to oven and roast 25-30 minutes more until crisp and golden brown, stirring half way through. Transfer to serving platter; season to taste with kosher salt and serve hot.
Notes
- Red Bliss, new potatoes, fingerling potatoes, or other waxy potatoes all work well. Yukon Gold potatoes are also an option.
- Cajun seasoning varies in saltiness. If the blend you have is very salty, consider using 2 to 2 ½ teaspoons instead of a full tablespoon. You can always add more salt later. And, for extra spicy kick, add cayenne pepper to taste.
- Take care not to crowd the potatoes or they'll steam and not get crispy.
- Liquid content in potatoes varies - you may have very little liquid when you remove the foil or there may be quite a bit. If you do pour off liquid, do it carefully and don't worry about pouring off every drop as it will evaporate in the last 25-30 minutes of baking uncovered.
Wow, these potatoes are calling to me. The color on them is absolutely perfect and I can imagine them alongside so many dishes -- or even in a taco! 🙂 ~Valentina
Love the idea of them in a taco (I'm thinking a spicy breakfast taco!). Thanks so much, Valentina.
Ooo these potatoes look terrific - so perfectly cooked and nicely browned. And with the addition of Cajun spiced mixed, they certainly taste amazing!
Thanks, Ben!
This sounds like a fantastic side dish! I love all things Cajun, and those potatoes look perfectly seasoned. I'm thinking serve 'em up next to a nice juicy burger for summer!
Perfect pairing, David! Thanks so much.
You made the potato look so inviting and mouthwatering!
Thanks, Angie!