Cajun Potatoes

Spicy, salty, crispy potatoes that are ultra-creamy within.

Course Side Dish

Cuisine Southern

Keyword brunch, gluten free, vegan, vegetarian

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings people

Calories 242kcal

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

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.

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.