Description
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.
Ingredients
Potatoes:
- 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
Instructions
- Preheat the oven to 400˚F / 205˚C. Wash the potatoes and halve lengthwise.
- 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.
- In a small bowl, whisk together the olive oil, salt, paprika, Italian seasoning, cayenne, smoked paprika, garlic powder, onion powder, and black pepper.
- 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.
- While the potatoes are roasting, whisk together the ingredients for dipping sauce.
- Serve the potatoes hot with dipping sauce.
Notes
*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
Nutrition
- 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
