Spicy Cajun potatoes are a great side dish for grilled and roasted meats. They are also delicious chopped up with a soft egg on top or tossed into egg burritos with a bit of sausage or bacon.
Cajun Potatoes
My family can not get enough of the Cajun flavors we’ve grown to love. Whether it’s a shrimp boil at home or a quick sausage pasta, we love these flavors.
Cajun spices are exactly what the blank canvas of potatoes needs in order to shine. All of these herbs and spices provide an abundance of flavor in every crispy on the outside, tender and fluffy on the inside, bite of roasted cajun potato.
I just realized a week or two ago that I haven’t yet shared this recipe here. It’s a family favorite from my first cookbook and we’ve been making these potatoes regularly for at least 7-8 years now. These potatoes are a big hit in our breakfast burritos anytime we have some left over.
Cajun dipping sauce is the supporting star of the seafood boil show, providing a fiery, smoky punch with each bite. (Not a fan of too much heat? Just dial down the cayenne in any of these recipes.)
Cajun Roasted Potatoes
You’ll need the following ingredients to make this recipe:
- small red or yellow potatoes
- olive oil
- smoked paprika or plain paprika
- granulated garlic or garlic powder
- granulated onion or onion powder
- crushed oregano
- crushed thyme
- cayenne pepper
- kosher salt
- freshly ground black pepper
In lieu of the spices listed in this recipe, you can substitute 3 tablespoons of this Cajun seasoning mix for all of the individual amounts listed above.
If your potatoes are bigger than about 1-1½ inches in size, you’ll want to quarter them (instead of simply halving them) to make sure they pick up plenty of flavor from the seasonings.
Feel free to adjust all of the spices according to your tastes. The cayenne pepper may also be reduced for less heat, if that is your preference.
Leftover potatoes will keep nicely in the refrigerator for a few days and can be reheated in a hot skillet or in the microwave.
Cajun Potatoes Recipe
Preheat the oven to 450°F. Lightly grease a large baking sheet with 1 tablespoon olive oil. Stir together the spices and the remaining oil in a large mixing bowl.
Wash and dry the potatoes. Slice each of the potatoes in half. Add them to the bowl with the spice mixture and toss well with your hands to thoroughly coat.
Spread the potatoes across the baking pan. Roast for 30 minutes, until the potatoes are tender and beginning to crisp.
Stir with a metal spatula and roast an additional 10 minutes until lightly browned and crisp. Serve with soft butter on the side, for dipping.
Can’t get enough Cajun flavor? Steak bites are a weeknight mainstay of our meal-planning rotation. And these Cajun steak bites have just enough kick to please both my spice lovers and less adventurous eaters.
Spicy sausage and tender shrimp make this one-pot jambalaya pasta a dinner that’ll leave everyone asking for seconds. This dish is loaded with fantastic flavor from Cajun spices. Both the kids and the adults in this house agree it’s a hit!
Servings: 12 servings
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Preheat the oven to 450°F. Lightly grease a large baking sheet with 1 tablespoon olive oil. Stir together the spices and the remaining oil in a large mixing bowl.
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Wash and dry the potatoes. Slice each of the potatoes in half. Add them to the bowl with the spice mixture and toss well with your hands to thoroughly coat.
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Spread the potatoes across the baking pan. Roast for 30 minutes, until the potatoes are tender and beginning to crisp.
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Stir with a metal spatula and roast an additional 10 minutes until lightly browned and crisp. Serve with soft butter on the side, for dipping.
Leftover potatoes will keep nicely in the refrigerator for a few days and can be reheated in a hot skillet or in the microwave.
In lieu of the spices listed in this recipe, you can substitute 3 tablespoons of this Cajun Seasoning Mix.
