Cajun Potatoes are enticingly flavorful & crispy fried baby potatoes dunked in a creamy cajun mayonnaise sauce. Made from scratch, gets done in 40 minutes!

This dish has a delicious blend of cajun spices with a creamy sauce which pairs so well with the crispy shallow fried potatoes. The taste and flavors of these cajun potatoes are just out-of-this-world!

The great thing about this appetizer recipe is that it is so easy to make! Using my easy recipe, you get cajun potatoes in just 40 minutes.

#cajunpotatoes #snacks #brunch

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Ingredients

For boiling potatoes
☛ 20 baby potatoes
☛ 1/2 teaspoon salt
☛ Water, to boil
For coating
☛ 4 tablespoon corn starch
☛ 2 tablespoon all-purpose flour/maida
☛ 1 teaspoon mixed herbs (thyme, rosemary, parsley, oregano, etc.)
☛ 1 teaspoon red pepper flakes
☛ 1/2 teaspoon black pepper powder
☛ 1/2 teaspoon salt
☛ Water for making a smooth batter
For frying
☛ Oil for shallow/deep frying
For cajun sauce
☛ 1 cup Mayonnaise
☛ 1/2 teaspoon red pepper flakes
☛ 1/2 teaspoon black pepper powder
☛ 1 teaspoon mixed herbs
☛ 1 teaspoon paprika/cayenne pepper/Kashmiri red chili powder, or to taste
☛ 1 tablespoon garlic powder
☛ 1 teaspoon onion powder
☛ 3/4 cup milk, or as needed
☛ 1/2 teaspoon salt, or as per taste
For serving:
☛ 1 tablespoon chopped onion
☛ 1 tablespoon chopped cilantro
☛ A pinch of paprika or chili flakes

How to cook baby potatoes:

1. Scrub & rinse the baby potatoes to get rid of any dirt. Now, add cleaned baby potatoes to a pressure cooker. Also, add enough water to cover the potatoes and salt. Stir everything and cover the cooker with the lid. Pressure cook for 2 whistles and let the pressure release naturally. Alternatively, you can boil the potatoes in a large saucepan. To boil in a saucepan, add the potatoes to the pan, and fill the pan with enough water. Add salt, stir and boil for 15 to 20 minutes or until just tender (90% cooked) and fork-tender. TIP: Make sure that you do not overcook the potatoes. Or they will become mushy and won't turn crispy after frying.
2. Once the potatoes are cooked, open the pressure cooker lid and transfer the cooked potatoes to a wooden board in a single layer.
3. Take a potato and smash it using the end of your palm, a bottom of a glass, or a flat spatula. Just make sure it is flat and holds its shape. Do not break the potato into pieces, you need to keep the potato intact.

Make coating:

1. Add corn starch, all-purpose flour, dried mixed herbs, chili flakes, garlic powder, onion powder, salt, and ground pepper to a mixing bowl. Whisk all the dry ingredients. After that, add about 1/3 to 1/2 cup of water in batches and whisk to make a thin and flowing consistency lump-free batter.
2. Heat oil for frying in a pan over high heat. Dip each potato in the cornstarch batter, and shake off to excess batter. Once the oil is hot, turn the heat to medium. Then drop the batter-coated potatoes in the pan. Shallow fry the potatoes from the bottom until golden. After that, flip the potatoes and fry them from the other side too. Once potatoes are crispy and golden, remove them from the oil and transfer them onto a paper-lined plate. Similarly, fry all the potatoes.

Make Cajun Sauce:

1. Mix together the mayonnaise, mixed herbs, garlic & onion powder, red chili powder, red paper flakes, and salt. Mix everything until well combined. Add milk in batches and whisk well until you get the right consistency. I added milk to get the desired consistency, but you can also use a combination of milk cream, and water to thin down the sauce.
2. Assemble Cajun Potatoes
3. Transfer the fried potatoes to a serving platter.
4. Generously Spoon cajun sauce over the fried potatoes with cajun mayonnaise dressing. Sprinkle with chopped onions, and chopped cilantro/parsley. Garnish it with some red pepper flakes, and chili powder. Garnishing is completely optional here. Serve immediately and enjoy.

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