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.
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
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
