Cajun Potatoes
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.
Servings: 12 servings
Ingredients
- 3 tablespoons light flavored olive oil
- 1½ teaspoons smoked paprika or plain paprika
- 1½ teaspoons granulated garlic or garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon granulated onion or onion powder
- 1 teaspoon crushed oregano
- 1 teaspoon crushed thyme
- ¼ teaspoon cayenne pepper
- 2½ pounds small red or yellow potatoes halved or cut bite-size
Instructions
- 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.
Notes
COOK’S NOTE: 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. Adjust the amount of cayenne 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.
In lieu of the spices listed in this recipe, you can substitute 3 tablespoons of this Cajun Seasoning Mix.