Roasted Cajun Potatoes
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Roasted Cajun Potatoes
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These Cajun Oven Roasted Potatoes are shockingly addictive little golden orbs of buttery, crispy, Cajun delight. They're gloriously caramelized on the outside, creamy within with bold, zesty, smoky heat through and through without being too spicy. They are healthy, customizable and the answer to “what side should I make for dinner?” Best of all, these Roasted Cajun Potatoes are prepped in less than 15 minutes with pantry friendly spices with only bowl to wash! Serve these roasted potatoes with any meal from grilled chicken, oven fried chicken, steak, sandwiches, burgers, and more!
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Ingredients
POTATOES
- 2 1/2 pounds Dutch baby potatoes, halved
- 3 tablespoons olive oil
HOMEMADE CAJUN SEASONINGS
- 2 tsp EACH smoked paprika, garlic powder, onion powder
- 1 tsp EACH dried oregano, dried thyme, salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
REMOULADE SAUCE (Optional)
- 3/4 cup Sour Cream or Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 2 teaspoons Frank's Original RedHot Sauce
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon pickle juice dill or sweet, your preference
- 1 ½ teaspoon Cajun Seasoning (reserved from above, in instructions)
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with foil for easy cleanup; add the halved potatoes.
- Whisk the Cajun seasonings together in a small bowl. Remove 1 ½ teaspoons for the Remoulade.
- Add the oil to the remaining seasonings and whisk together. Drizzle all over the potatoes and stir to evenly coat. Turn all the potatoes cut side down in an even layer (for more caramelization).
- Bake at 425 degrees F for 20-25 minutes or until fork tender. Meanwhile make the Remoulade.
Remoulade
- Whisk all the ingredients together in a bowl, including the 1 ½ teaspoons reserved Cajun seasoning. Season to taste with additional hot sauce, lemon juice, etc. if desired. Use as a dipping sauce for the potatoes.
Notes
- To store: These Cajun Potatoes can be stored in an airtight container in the refrigerator for up to 4 days. Note that roasted potatoes do not freeze well.
- To reheat: For the crispiest roasted potato leftovers that aren’t dried out, start by warming them in the microwave for about one minute, then transfer them to a skillet over medium heat and sauté with 1-2 teaspoons of oil for a few minutes until they start to crisp up again. You may also bake them at 350-degree F for 10 to 15 minutes or until warm and crisp, or warm in the microwave at 30-second intervals, but they’ll lose all crispiness.
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