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Close up of cajun potatoes with dip on the side.

Cajun Potatoes

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  • Author: Lexi
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x
  • Diet: Vegan


These roasted cajun potatoes are crispy, spicy and absolutely packed with flavor! They're easy to make in less than an hour and are perfect served with a spicy paprika lime dipping sauce.


Units Scale


  • 3 pounds fingerling potatoes, halved lengthwise
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning blend
  • 3/4 teaspoon cayenne*
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper

Spicy Paprika Lime Dipping Sauce:

  • 1/3 cup plain yogurt (vegan or regular)
  • 1/3 cup mayonnaise (vegan or regular)
  • 1 1/2 teaspoons freshly squeezed lime juice
  • 1 teaspoon paprika
  • 1/8-1/4 teaspoon cayenne
  • 1/4 teaspoon salt


  1. Preheat the oven to 400˚F / 205˚C. Wash the potatoes and halve lengthwise.
  2. Fill a large pot with 16 cups of water and 4 teaspoons of salt and bring to a boil. Once boiling, add the potatoes and cook for 10 minutes, then drain and let cool for 10 minutes.  
  3. In a small bowl, whisk together the olive oil, salt, paprika, Italian seasoning, cayenne, smoked paprika, garlic powder, onion powder, and black pepper.
  4. Add potatoes to a large mixing bowl and gently toss in the olive oil/spice mixture until well coated. Transfer the potatoes to two parchment paper-lined baking sheets and bake for 35 minutes, stirring once or twice, until crispy and fork tender. 
  5. While the potatoes are roasting, whisk together the ingredients for dipping sauce. 
  6. Serve the potatoes hot with dipping sauce. 


*Spice level: These roasted cajun potatoes definitely pack in quite a bit of heat. If you are sensitive to spice or are serving to kids, you may want to cut back on the cayenne. We suggest starting with 1/8-1/4 teaspoon. 

Potatoes: You can also use small yellow potatoes/yukon gold potatoes. They tend to be significantly larger than fingerling potatoes, so you'll need to cube into smaller pieces. 

Let the potatoes drain well: After draining the potatoes, let them sit for 10 minutes. This allows them to cool off a bit so they're easier to handle, but it also allows them to drain as much moisture as possible, which is essential for crispy potatoes. 

Storage: Store in an airtight container in the refrigerator for up to 4-5 days. 

Reheating: I find that the best way to reheat roasted potatoes without drying them out involves both the microwave and stovetop. Start by microwaving the potatoes for 40-60 seconds so the interior gets warm. Then, transfer to a skillet over medium heat with 1-2 teaspoons of oil. Sauté for a few minutes, until they start to crisp up again. 

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 side
  • Calories: 180
  • Sugar: 1.7 g
  • Sodium: 318.2 mg
  • Fat: 7.5 g
  • Carbohydrates: 25.3 g
  • Fiber: 3.3 g
  • Protein: 4.3 g