Crispy Cajun Baby Potato Recipe – Garlic Chili Snack Idea

Last Updated on 4 months by Neha Deshmukh

Crispy Cajun Baby Potato Recipe – Garlic Chili Snack Idea

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying snack. And let me tell you, these Crispy Cajun Baby Potatoes are it. I first made these when I was craving something a little spicy and a lot comforting, and they’ve been a hit ever since! They’re seriously addictive – crispy on the outside, fluffy on the inside, and coated in a creamy, flavorful sauce. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average potatoes. We’re talking about perfectly smashed baby potatoes, coated in a light and crispy batter, and then drizzled with a dreamy Cajun-spiced mayo. It’s a flavor explosion in every bite! Plus, they come together in under 30 minutes, making them perfect for a weeknight treat or a last-minute party snack. Honestly, who doesn’t love a recipe that’s both delicious and easy?

Ingredients

Here’s what you’ll need to make these little bites of heaven:

• 500g baby potatoes (about 1.1 pounds)
• 2 tbsp corn starch
• 1 tbsp all-purpose flour
• 1 tsp garlic powder
• 1 tsp red chili powder
• ½ tsp black pepper
• Salt to taste
• 3 tbsp mayonnaise
• ¼ cup milk (60ml)
• Cajun spices (to taste – see ingredient notes!)
• Fresh cilantro, chopped (for garnish)
• Finely chopped onions (for garnish)
• Red pepper flakes (for garnish, optional)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference:

• Cajun Spices: This is where the magic happens! You can use a pre-made Cajun spice blend, or make your own. I like to include paprika, cayenne pepper, oregano, thyme, and a touch of garlic powder. Adjust the cayenne to your spice preference.
• Potato Variety: Baby potatoes are the way to go here. Their size and waxy texture are perfect for smashing and getting that lovely crispy exterior. Red potatoes or Yukon golds work well too, if you can’t find baby potatoes.
• Mayonnaise Type: I usually use a full-fat mayonnaise for the richest flavor, but light mayo works in a pinch. You can even experiment with flavored mayos – a chipotle mayo would be amazing!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give those baby potatoes a good scrub. Place them in a pot, cover with water, add a generous pinch of salt, and bring to a boil. Cook until they’re tender enough to easily pierce with a fork – about 15-20 minutes.
2. Once cooked, drain the potatoes and let them cool slightly. Then, gently smash each potato flat with a fork or potato masher. Don’t go too crazy – you want them flattened, but still holding their shape.
3. Now for the batter! In a bowl, whisk together the corn starch, all-purpose flour, garlic powder, red chili powder, black pepper, and salt. Slowly add water, mixing until you have a smooth batter that coats the back of a spoon.
4. Dip each smashed potato into the batter, making sure it’s fully coated.
5. Heat about ½ inch of oil in a frying pan over medium heat. Carefully place the battered potatoes into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and crispy.
6. Remove the fried potatoes and place them on a paper towel-lined plate to drain any excess oil.
7. While the potatoes are frying, let’s make the sauce! In a small bowl, combine the mayonnaise, milk, Cajun spices, and a sprinkle of your favorite herbs (I love a little dried parsley or oregano). Mix well.
8. Finally, drizzle the creamy Cajun sauce over the fried potatoes. Garnish with fresh cilantro, finely chopped onions, and a pinch of red pepper flakes (if you like a little extra heat!).

Expert Tips

• Don’t skip the smashing step! It creates more surface area for maximum crispiness.
• Make sure your oil is hot enough before adding the potatoes. This will ensure they get nice and golden brown.
• Work in batches when frying to avoid overcrowding the pan.

Variations

• My Family’s Favorite: My kids love a sprinkle of grated cheese on top of the sauce! Cheddar or mozzarella are always a hit.
• Spicy Kick: Add a dash of hot sauce to the batter or the sauce for an extra fiery kick.
• Herbaceous Delight: Experiment with different herbs in the sauce – dill, chives, or even a little rosemary would be delicious.

Vegan Adaptation

Want to make these vegan? No problem! Simply swap the mayonnaise for a vegan mayonnaise alternative. There are some really great options available these days.

Gluten-Free Adaptation

For a gluten-free version, use a gluten-free all-purpose flour blend instead of regular all-purpose flour. Bob’s Red Mill 1-to-1 Baking Flour works wonderfully.

Spice Level Adjustment

Don’t like things too spicy? Reduce the amount of red chili powder and cayenne pepper in the batter and sauce. Or, if you’re a chili head like me, feel free to add more!

Party/Snack Adaptations

These are perfect for parties! You can keep them warm in a low oven (around 200°F or 93°C) until ready to serve. For a fun presentation, serve them with small dipping bowls of extra sauce.

Serving Suggestions

These are fantastic on their own, but they also pair well with:

• A fresh salad
• A side of coleslaw
• Your favorite dipping sauce (ranch, sriracha mayo, etc.)

Storage Instructions

These are best enjoyed fresh, while they’re still crispy. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to restore some of the crispiness.

FAQs

Are baby potatoes best for this recipe?

Yes, they really are! Their size and texture are ideal for smashing and getting that perfect crispy exterior.

Can I bake these instead of frying?

You can, but they won’t be quite as crispy. Toss the battered potatoes with a little extra oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through.

What kind of mayonnaise works best?

Full-fat mayonnaise gives the richest flavor, but light mayo works too. Feel free to experiment with flavored mayos!

How can I adjust the Cajun spice level?

Simply adjust the amount of red chili powder and cayenne pepper in the batter and sauce.

Can I make the sauce ahead of time?

Absolutely! You can make the sauce up to a day in advance and store it in the refrigerator. Just give it a good stir before using.