BBQ Nation Cajun Potatoes

5 from 2 votes

Cajun Potatoes are crispy fried baby potatoes topped with a creamy and spicy mayonnaise dressing. Try this BBQ nation-style dish at home using my easy recipe (vegetarian, gluten-free).

cajun potatoes served on a plate.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

About Crispy Cajun Potatoes

Cajun Potatoes is a delicious appetizer recipe where crispy fried potatoes are topped with a creamy and spicy mayonnaise-based dressing. It is a very popular appetizer served at Barbeque Nation, one of the most famous barbecue chains in India.

These addictive cajun potatoes are very easy to make at home and you can make a healthy version of these by air frying or baking the potatoes instead of deep-frying them.

Serve these as an appetizer for house parties, game nights, movie nights, or as a side dish with your weekend brunch. It is also a great evening snack to enjoy with a hot cup of tea or coffee.

This easy cajun potatoes recipe is vegetarian and gluten-free and you can make it vegan too. You can also double or triple the recipe as per your requirement.

Here are some more potato recipes that you may like

Ingredients

Cajun potatoes ingredients 1
Cajun potatoes ingredients 2

Potatoes – I always use baby potatoes to make cajun potatoes recipe but you can definitely make it using regular potatoes like Yukon gold potatoes, red potatoes, or russet potatoes. Just cut them into 1-inch cubes and use them in place of baby potatoes.

To make a variation, replace regular potatoes with sweet potatoes.

Oil – Use any neutral flavor oil to deep fry the baby potatoes.

Mayonnaise – Use any good quality mayonnaise.

Cajun Seasoning – This is the star ingredient of this dish. It is a mix of smoked paprika, cayenne pepper, dried oregano, dried thyme, garlic powder, onion powder, and black pepper powder.

Make cajun spice mix at home using my easy Cajun Spice Mix recipe or buy a bottle.

Others – You will also need unsweetened heavy cream, red chili powder, roasted cumin powder, and greens onions to make this cajun potato recipe.

I sometimes top these cajun spiced potatoes with finely chopped onions for a nice crunch.

How To Make Cajun Potatoes

Cook The Potatoes

Scrub and rinse 1 pound (500 g) of baby potatoes with water.

Note – If using regular potatoes, then cut them into 1-inch cubes and use them in place of baby potatoes.

Add the potatoes to a pressure cooker along with 1 cup water and 2 teaspoon salt and close the lid. Pressure cook for 1 whistle on high heat.

Potatoes, water and salt added to a cooker.

Remove the cooker from heat and let the pressure release naturally.

Open the lid and drain the water.

Note – You can also cook the potatoes in an instant pot. Add them to an instant pot with 2 teaspoon salt and ¼ cup water. Press PRESSURE COOK and set the timer for 1 minute at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid. Drain the water.

Tip – Never over-cook the potatoes. They will become mushy and will not become crisp after frying.

Fry The Potatoes

Smash each potato gently using a potato masher. Do not over-smash otherwise, they will disintegrate while frying.

Smashing the potato.
Smashed potato.
All the potatoes smashed.

Heat oil for frying in a pan over high heat.

Once the oil is hot, add a few smashed potatoes to the pan and fry until lightly browned (10-12 minutes).

Drain on a plate. Deep fry all the baby potatoes in the same manner.

Do not overload the pan while frying; fry in batches.

Deep frying the potatoes.
Lightly fried potatoes.

Now heat the oil once again on high heat and when it is very hot, fry the potatoes a second time, in batches, until they are nicely brown and crispy.

Drain on a plate lined with paper towels.

Note – Double frying process makes the potatoes very crispy. The first frying releases water from the spuds and cooks them. When they are fried the second time, there is no moisture and they get super crispy.

Potatoes frying for the second time.
Crispy fried potatoes.

Make The Cajun Sauce

Mix

  • 4 tablespoon mayonnaise
  • 4 tablespoon unsweetened heavy cream
  • 2 tablespoon cajun spice seasoning
  • ¼ teaspoon red chili powder
  • ¼ teaspoon cumin powder

in a small mixing bowl, and whisk well to combine.

Dressing ingredients added to a bowl.

Add 3-4 tablespoon of water to thin down the sauce and mix well. It should be of pourable consistency. Check for salt and add if needed.

Ready dressing.

Serve The Cajun Potatoes

Transfer the crispy potatoes to a serving platter.

Fried potatoes arranged on the serving platter.

Top with the cajun spiced creamy sauce and garnish with chopped spring onion greens. Serve immediately.

Topped with dressing and spring onion greens.

Frequently Asked Questions

Should I peel the potatoes to make cajun potatoes?

There is no need to peel the potatoes. The skin makes them extra crunchy after deep frying, which is essential in this dish.

How to make cajun potatoes without mayonnaise?

If you don’t have mayonnaise or want an alternative, you can replace it with greek yogurt or sour cream.

How to make vegan cajun potatoes?

To make this recipe vegan, replace regular mayonnaise with vegan mayonnaise and heavy cream with cashew cream.

Can I replace potatoes with anything else?

This cajun sauce will taste great on fried cauliflower, mushrooms, broccoli etc. You can also replace potatoes with sauteed chicken or shrimp.

Variations

Air Fried – Instead of deep-frying, you can air fry the baby potatoes. Place the boiled and smashed baby potatoes into the basket of the air fryer in a single layer. Brush or spray with oil and air fry for 8 minutes at 400°F (200°C). Flip and air fry for another 8-10 minutes until crispy and golden brown.

Baked – To make oven-baked potatoes, preheat the oven to 400°F (200°C). Arrange the boiled and smashed potatoes on a baking tray and brush or spray with oil. Keep the tray in the center rack of the oven. Roast for about 15 to 20 minutes, until browned and crisp from the outside.

Serving Suggestions

These barbeque nation style Cajun potatoes taste best when served right out of the pan. Serve them as tea-time snacks with masala chai or beaten coffee.

These also make for a great side dish with weekend brunch or as an appetizer for house parties, game nights, birthdays, or other special occasions.

Storage Suggestions

These crispy cajun potatoes taste the best when served right out of the pan, crunchy! Potatoes tend to become soft when kept for longer, so storing them is not recommended.

If you still have leftovers, then store them in an airtight container and reheat them in an air fryer or an oven until crispy again.

Cajun Potatoes are crispy fried baby potatoes topped with a creamy and spicy mayonnaise dressing. Try this BBQ nation-style dish at home using my easy recipe.
5 from 2 votes

Crispy Cajun Potatoes Recipe (Barbeque Nation Style)

Cajun Potatoes are crispy fried baby potatoes topped with a creamy and spicy mayonnaise dressing. Try this BBQ nation-style dish at home using my easy recipe.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 people

Ingredients 

  • 1 pound baby potatoes (500 g)
  • 2 teaspoons salt
  • any neutral-flavored oil (for frying)
  • 4 tablespoons full-fat mayonnaise
  • 4 tablespoons unsweetened heavy cream
  • 2 tablespoons cajun seasoning
  • ¼ teaspoon red chili powder
  • ¼ teaspoon cumin powder
  • 2 tablespoons chopped spring onion greens
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

Cook The Potatoes

  • Scrub and rinse the baby potatoes with water.
  • Add the potatoes to a pressure cooker along with 1 cup water and salt and close the lid. Pressure cook the potatoes for 1 whistle on high heat.
  • Remove the cooker from heat and let the pressure release naturally.
  • Open the lid and drain the water.
  • Tip – Never over-cook the potatoes. They will become mushy and will not become crisp after frying.

Fry The Potatoes

  • Smash each potato gently using a potato masher. Do not over smash otherwise they will disintegrate while frying.
  • Heat oil for frying in a pan over high heat.
  • Once the oil is hot, add a few smashed potatoes to the pan and fry until lightly browned (10-12 minutes).
  • Drain on a plate. Deep fry all the baby potatoes in the same manner.
  • Do not overload the pan while frying, fry in batches.
  • Now heat the oil once again on high heat and when it is very hot, fry the potatoes a second time, in batches until they are nicely brown and crispy.
  • Drain on a plate lined with paper towels.
  • Double frying process makes the spuds very crispy. The first frying releases water from them and cooks the potatoes. When they are fried the second time, there is no moisture and they get super crispy.

Make The Cajun Sauce

  • Mix mayonnaise, heavy cream, cajun seasoning, red chili powder, and cumin powder in a small bowl and whisk well.
  • Add 3-4 tablespoons of water to thin down the sauce and mix well. Add salt if needed and stir well.

Serve The Cajun Potatoes

  • Transfer the fried potatoes to a serving platter.
  • Top with the cajun spiced sauce and garnish with chopped spring onion greens. Serve immediately.

Video

Notes

If using regular potatoes, then cut them into 1-inch cubes and use them in place of baby potatoes.
You can also cook the potatoes in an instant pot. Add them to an instant pot with 2 teaspoon salt and ¼ cup water. Press PRESSURE COOK and set the timer for 1 minute at high pressure. Once the timer goes off, let the pressure release for 10 minutes. Release the remaining pressure manually and open the lid. Drain the water.
Air Fried – Instead of deep-frying, you can air fry the baby potatoes. Place the boiled and smashed baby potatoes into the basket of the air fryer in a single layer. Brush or spray with oil and air fry for 8 minutes at 400°F (200°C). Flip and air fry for another 8-10 minutes until crispy and golden brown.
Baked – To make oven-baked potatoes, preheat the oven to 400°F (200°C). Arrange the boiled and smashed potatoes on a baking tray and brush or spray with oil. Keep the tray in the center rack of the oven. Roast for about 15 to 20 minutes, until browned and crisp from the outside.

Nutrition

Calories: 245kcal, Carbohydrates: 22g, Protein: 3g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 26mg, Sodium: 1269mg, Potassium: 576mg, Fiber: 4g, Sugar: 2g, Vitamin A: 1994IU, Vitamin C: 22mg, Calcium: 35mg, Iron: 2mg
Like this recipe? Rate and comment below!
5 from 2 votes (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments