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).
Here are some more potato recipes that you may like – Melting Potatoes, Potato Cheese Balls, Greek Potatoes, Aloo Pakora and Bombay Potatoes.
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 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.
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 seasoning recipe or buy a bottle.
Others – You will also need unsweetened heavy cream, red chili powder, roasted cumin powder, and spring onion greens 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.
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.
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.
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.
Make The Cajun Sauce
Mix 4 tablespoon mayonnaise, 4 tablespoon unsweetened heavy cream, 2 tablespoon cajun spice seasoning, ¼ teaspoon red chili powder, and ¼ teaspoon cumin powder in a small mixing bowl, and whisk well to combine.
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.
Serve The Cajun Potatoes
Transfer the crispy potatoes to a serving platter.
Top with the cajun spiced creamy sauce and garnish with chopped spring onion greens. Serve immediately.
Frequently Asked Questions
There is no need to peel the potatoes. The skin makes them extra crunchy after deep frying, which is essential in this dish.
If you don’t have mayonnaise or want an alternative, you can replace it with greek yogurt or sour cream.
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 degrees F (200 degrees 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 degrees F (200 degrees 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.
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.
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.
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Crispy Cajun Potatoes Recipe (Barbeque Nation Style)
- 1 pound baby potatoes (500 g)
- 2 teaspoons salt
- vegetable 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
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.
This looks exactly like we get in BBq nation ..I just love this….looks awesome dear
Yum… We tried this a couple of weeks back in India and I loved it. Thanks for sharing the recipe!
Can’t find the cajun spice mix recipe here….can you please help with a good recipe for it…Thanks!
Elena S. McQueary
Hi, is it possible to bake the potatoes after boiling instead of frying?
Yes. You can do that too. Just drizzle some olive oil and bake.