Cajun Potatoes
Crispy baked Baby Potatoes with Cajun spices and special mayo-chilli sauce. A take on the famous dish of Barbeque Nation in India-- Cajun Potatoes.
Ingredients
- 12-15 nos. Baby Potatoes
- 2-3 Tbsp Olive Oil or use any flavourless oil
Cajun Spice Mix
- 1 tsp Dried Parsley
- 1 tsp Chilli flakes
- 1 tsp Oregano
- 1 tsp Garlic Powder
- Salt as required
Creamy Mayo Chilli Sauce
- 2-3 Tbsp Mayonnise use eggless or with egg
- 1-2 tsp Chilli Sauce use as required
- 1 Tbsp Tomato Ketchup
Instructions
- Wash the baby potatoes thoroughly until cleaned off all the dirt and boil until 3/4 done. Boil potatoes in an open pan so that you can keep a check on the softness. We don't want over boiled/soft potatoes. Avoid boiling in the pressure cooker.
- Once the potatoes are 3/4 done and cooled, press each potato flat using a potato masher.
- Make the seasoning. In a bowl mix olive oil, parsley, garlic powder, red hot sauce, red hot sauce and salt. Coat smashed potatoes with the seasoning.
- Bake the potatoes in a preheated oven at 375 °F/ 200°C for 20-25 minutes or until the potatoes are crisp.
- Prepare mayo chilli sauce by mixing mayonnaise, curd, sour cream, red hot pepper sauce, tomato ketchup and chilli flakes.
- Once baked, take out of the oven, season with some more herbs, take out in the serving tray and serve hot with mayo chilli sauce garnished with chopped onion
Notes
- I bake these potatoes if you want you can fry potatoes in little oil in a pan until crisp.
- Paprika/ Chilli Powder can be used in place of Red Hot sauce, adjust as per your spice level.
- Any type of Mayonnaise can be used (with eggs / eggless).
- I have used thick curd while making this sauce/dip, you can substitute with an equal quantity of mayo and sour cream.
- For Vegan version, use any vegan cream like cashew cream.