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
Why you’ll love this roasted potatoes recipe
These Roasted Cajun Potatoes are my favorite go-to roasted potato recipe and add a zesty kick to any meal! Their creamy, crispy, spicy, shockingly addictive nature comes from the homemade Cajun seasoning which includes spices such as smoked paprika, garlic powder, onion powder, pepper, and cayenne etc.
You are in charge of the heat! Don’t let the word “spicy” scare you away! As written, they are more flavorful than spicy, but if you’re worried about heat, just omit the cayenne pepper.
The oven roasted potatoes boast crispy edges and creamy, fluffy centers. The secret to perfectly cooked oven roasted potatoes with a caramelized crust? Cooking the potatoes cut side down!
The Cajun Potatoes are made with budget friendly, pantry friendly ingredients but taste like a million bucks. Potatoes are always in season and will last for three to four weeks in the fridge so you can make this recipe any time, or stock up on potatoes to make multiple times!
This roasted potatoes recipe is so easy to make, it’s guaranteed to become your go-to favorite side dish. Just halve the potatoes, toss them in olive oil and homemade Cajun seasoning then roast in the oven for 25 minutes. I use this time to whip up the 5 minute Remoulade Dipping Sauce – your taste buds will thank you.
The Remoulade is to live for. The dipping sauce is optional but its creamy, tart, mildly spiciness is a match made in heaven with the earthy, bold potatoes, especially if entertaining.
This recipe is vegan and gluten free which means you can serve them to anyone, anywhere! They’re also ideal for entertaining because they still taste amazing at room temperature, so they keep and/or transport perfectly if need be.
What potatoes are best for roasting?
Yellow potatoes are the best potatoes for roasting because their exterior gets nice and crispy while the interior becomes fluffy, buttery, nutty and melt-in-your-mouth tender. Their flesh is less starchy than Russet’s but not as waxy as red so they always bake up tender without breaking apart, or tasting mealy.
My favorite type of yellow potatoes to use for roasting are Dutch baby potatoes. Dutch potatoes are harvested all year long, can be roasted with the skins on and are the perfect bite size morsels once halved – which saves you chopping!
What spices are in Cajun Seasoning?
These Cajun Potatoes are inspired by the flavors of Louisiana where Cajun cuisine originated. Most historians define Cajuns as an ethnic group of Acadian descent; Acadians being French settlers from Canada who were exiled and relocated to lower Louisiana in the late 1700’s where they came to be known as Cajuns.
Seasonings common in Cajun seasoning included smoked paprika, pepper, cayenne pepper, onion powder, garlic powder, oregano, thyme and salt.
The red appearance common in Cajun foods is from the smoked paprika and cayenne pepper. Please do NOT substitute smoked paprika with regular paprika – the smokiness is everything.
You can find smoked paprika with the rest of the spices at your grocery store. I use it in ALL my Cajun and Mexican recipes, so I promise your purchase will not go to waste.
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.
How Long should I roast potatoes in the oven?
The potatoes roast at the high temperature of 425 degrees so they’ll be finished roasting in about 20 to 25 minutes. Be sure to halve the potatoes to speed up the roasting time and for even cooking.
tips for cajun roasted potatoes
Dry the potatoes thoroughly after washing or else they will steam instead of caramelize. The drier the potatoes, the crispier the skin!
Cut the potatoes uniformly. If your Dutch baby potatoes are super small, then you may not have to cut them at all. If they are medium, about 1 1/2-2 inches, then slice them in half. You may even need to cut some potatoes in half and leave some whole. As far as the size? It really doesn’t matter as long the potatoes are cut into similar sizes so they roast evenly, then be prepared to adjust the roasting time as needed.
Don’t peel the potatoes prior to roasting them. Small potatoes have buttery thin skin that crisps up beautifully in the oven. You don’t want to miss out on that!
Spread the potatoes in an even layer on a baking sheet so they are not touching. This ensures the potatoes will cook evenly and will roast and not steam. If you are scaling up the recipe, you will need to bake the potatoes on two baking sheets.
Arrange the potatoes cut-side down before roasting for optimal caramelization.
I like to toss all the ingredients together on the baking pan because it saves an extra dish but you can also toss all the ingredients together in a large bowl.
Be sure to use smoked paprika and not regular. Smoked paprika infuses the Cajun seasoning with rich, smoky flavor.
what dip for cajun potatoes?
These Roasted Cajun Potatoes are a match made in heaven with Remoulade. When my husband inhaled his first dunked potato, he exclaimed, “Wow, this dip is amazing”
Remoulade is a Louisiana-style dip that’s creamy, tart, mildly spicy and explosively flavorful. It’s traditionally made with a mayonnaise base but we are going to use mostly sour cream, along with horseradish, hot sauce, lemon juice, pickle juice, Worcestershire sauce, Dijon and some reserved Cajun seasoning.
The best thing about this sauce is there is ZERO chopping and we use the reserved Cajun seasonings from the potatoes, so it literally comes together in less than 5 minutes!
If you want to skip the remoulade, these roasted potatoes would also be tasty with ranch, tzatziki, ketchup, chipotle sauce, roasted red pepper sauce, chimichurri or horseradish sauce.
Can I Make Cajun Roasted Potatoes in Advance?
These crispy roasted Cajun Potatoes are best enjoyed immediately as they lose their crispness over time. However, you can certainly roast them ahead of time and reheat them throughout the week— they just won’t be quite as crispy, but still plenty flavorful! To prep ahead:
Potatoes: The potatoes can be cut up to 24 hours ahead of time and submerged 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!
Cajun seasoning: The DIY seasoning blend can be whisked together ahead of time and stored in an airtight container for up to 6 months.
HOW 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.
What to Serve with Roasted Cajun Potatoes?
Serve these oven roasted Cajun Potatoes with steak, chicken, seafood, and more! Their smoky-spicy flavors pair well with any number of dishes such as:
Beef: Marinated Flank Steak, London Broil, New York Strip Steak, Grilled Cajun Sirloin Steak, Spice Rubbed Steaks, Bacon-Wrapped Filet Mignon
Chicken: Cajun Chicken, Best Marinated Chicken, Oven Fried Chicken, Chipotle Chicken, Lemon Basil Chicken
Pork: Grilled Pork Chops, Brown Sugar Pork Chops, Pork Loin Roast, Grilled Pork Tenderloin, Crockpot Pork Loin
Sandwiches and Burgers: French Dip Sandwiches, Reuben Sandwiches, Philly Cheesesteak Sandwiches, Best Burgers, BBQ Burgers
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
- 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)
- 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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