Cajun Potatoes Cajun Spiced Potato How To Make Cajun Sauce

Cajun Potatoes are crispy on the outside, creamy, and melt in the mouth on the inside. These are finger licking and lip smacking good, and I bet you can’t stop by just eating one.

I first had cajun spiced boiled peanuts on our road trip to Myrtle Beach, SC, in the USA. And in India, I had potatoes topped in cajun sauce on our lunch date at the Barbeque Nation. To be honest, this was the only item that I loved from their menu, and it was a highly recommended dish by our family and friends as well. Being a spicy food lover, I have only nice things to say about this cajun sauce. Try the recipe below for cajun potatoes and believe me, it tastes better than any restaurant, and it is also super easy to make.

Cajun spice mix is a mixture of garlic powder, onion powder, pepper powder, pepper flakes, paprika, cayenne powder, and herbs (like parsley, thyme, and oregano) mixed with a pinch of salt. I generally do not have any store-bought cajun spice seasoning. I mix the above ingredients whenever I want to make cajun-flavored recipes.

If you are a meat-eater, you can easily toss the cajun sauce with barbequed chicken or shrimp. For vegetarians, you can use cauliflower (gobhi) or mushroom instead of potatoes if desired. If you love spicy food, you can even use it as a sauce to toss pasta, as a dip for chips, french fries, or potato wedges for your super bowl party.

Ingredients for Cajun potatoes | Cajun spiced potato | How to make Cajun sauce

20 Baby Potatoes ¾ cup Mayonnaise 1 teaspoon Red pepper flakes ½ teaspoon Black pepper powder 1 teaspoon Onion powder 1 tablespoon Garlic powder 1 teaspoon Red chile powder (adjust to your spice level, I use paprika/kashmiri mirch for color) 1 teaspoon Mixed herbs (thyme, rosemary, parsley, oregano, etc.) ½ teaspoon Salt ½ cup Milk (adjust accordingly) 4 tablespoon Cornflour 2 tablespoon All-purpose flour (Maida) ½ teaspoon Salt ½ cup Water (adjust to get a runny batter) Oil for frying

How to make Cajun potatoes | Cajun spiced potato | How to make Cajun sauce

Nicely wash and cook the potatoes in the way you prefer. I generally pressure cook the potatoes with skin-on for 2 whistles. Flatten each cooked potato slightly, as shown here in the video. In a bowl, add mayonnaise, pepper flakes, black pepper powder, onion and garlic powder, red chile powder, mixed herbs, salt, milk, and whisk to form a sauce of smooth consistency. Keep this aside. If your sauce remains too thick, you can thin it down with more milk.

In a bowl, add cornflour, all-purpose flour, salt, and water to form a thin flowing batter. Check out video here. Heat oil in a pan on a medium flame for frying. Dip each flattened potato in this batter and drop it in oil. Fry until crisp and golden brown on both sides, and it should take about 2 to 3 minutes of frying on each side. Transfer it to a paper towel to absorb any excess oil. On a serving plate, place the fried potatoes. Spoon cajun sauce over it. Garnish it with some finely chopped onions, coriander leaves (cilantro), and pepper flakes. Garnishing is optional. Serve and enjoy.

Baby potatoes give you the best results. If you cannot find them, you can use regular ones but make sure you cut them into quarters or large chunks. Vary the spices and flavorings to taste. If you do not have onion and garlic powder, you can use finely chopped (or paste) fresh onion and garlic. Potatoes can be grilled, baked, shallow fried, or deep-fried.

Cajun Potatoes can be served as a starter or appetizer along with beer or other drinks or as a side dish with a bowl of rice.

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