Cajun Potatoes exploding with zippy, bold, smoky heat will be your new favorite roasted potatoes! And they take just minutes of prep!
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!
Potatoes are one of life’s culinary delights and one of my absolute favorite foods. From these Roasted Cajun Potatoes to Hasselback Potatoes, Twice Baked Potatoes, Melting Potatoes, Au Gratin Potatoes, Garlic Smashed Potatoes and Roasted Pesto Potatoes, they prove time and again that potatoes + oven roasting = caramelized magic.
HOW TO MAKE cajun roasted potatoes VIDEo
DIY homemade cajun seasoning
This homemade Cajun seasoning is made with easy-to-find, pantry friendly seasonings for the perfect blend that’s not to salty or spicy. If you don’t already own all of the seasonings, I highly suggest you add them to your pantry – they are staples you will use all the time! Here’s what you’ll need for this recipe (recipe measurements in the recipe card at the bottom of the post):
How to Make Roasted Cajun Potatoes
These oven roasted Cajun Potatoes are BIG on flavor, low on effort. You will love how simple they are to make in three easy steps (full recipe measurements in the recipe card at the bottom of the post):
- Step 1: Whisk together the oil and Cajun seasoning in a bowl.
- Step 2: Drizzle the Cajun oil mixture all over the halved potatoes and toss to evenly coat.
- Step 3: Roast the Cajun potatoes at 425 degrees F until tender.
Roasted Cajun Potato FAQs
As written with ¼ teaspoon cayenne pepper, the recipe is medium spicy and should be family friendly. The oven roasted potatoes will end up being flavorfully spicy, not burn-your-mouth spicy. If you go with ½ teaspoon cayenne pepper then they will be hot.
To really amp up the spice level, increase the cayenne pepper to ½-1 teaspoon. You can also sprinkle individual servings of these roasted potatoes with cayenne pepper so everyone can customize the kick.
No, but I highly recommend doing so as the foil makes for easier cleanup. You can also use a nonstick silicone baking mat.
No, potatoes should not be boiled before roasting or the insides will be over cooked by the time the outsized caramelizes.
The secret to crispy oven roasted potatoes i:s 1) ensure they are super dry before roasting, 2) use plenty of olive oil, 3) spread in an even layer so they are not touching, 4) bake at high heat (425 degrees F) so they outsides caramelize by the time the insides are done cooking. If you use a lower temperature, the potatoes will still cook but they won’t get crispy.
Yes, you can cut the potatoes up to 24 hours ahead of time and submerge in cold water in the refrigerator. The potatoes need to be submerged otherwise they will oxidize and start to brown. Once it’s time to roast the potatoes, drain, rinse and pat very dry. Soaking and rinsing the potatoes will actually give you even crispier potatoes!
Technically yes, you can freeze potatoes but cooked potatoes are likely to change texture when thawed and can reheat into sad, grainy or soggy morsels.
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Roasted Cajun Potatoes
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- 2 1/2 pounds Dutch baby potatoes, halved
- 3 tablespoons olive oil
HOMEMADE CAJUN SEASONINGS
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)
- 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.
- 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.
To Store and Reheat
- 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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