Last Updated on 2 months by Neha Deshmukh

Cajun Smashed Baby Potatoes Recipe – Crispy & Spicy Indian Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack that’s a little bit different, a little bit spicy, and a whole lot delicious. Well, look no further! These Cajun Smashed Baby Potatoes are seriously addictive. I first made these for a game night with friends, and they disappeared in minutes. They’re crispy, creamy, and have just the right amount of kick. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average potatoes. The smashing technique creates so much surface area for maximum crispiness. Then, that creamy Cajun sauce… oh my! It’s the perfect balance to the spice. Plus, they’re surprisingly easy to make, even if you’re not a seasoned chef. They’re a fantastic appetizer, side dish, or just a satisfying snack when those cravings hit.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 20 baby potatoes
• 1 tablespoon rice flour
• 1 tablespoon corn flour
• ¾ cup mayonnaise
• 2 teaspoon Cajun seasoning
• 2 tablespoon milk
• Oil for frying
• Chopped onion, for garnish
• Salt, to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Baby Potatoes: Choosing the Right Variety

I prefer using red or yellow baby potatoes for this recipe. They hold their shape well during boiling and smashing. About 20 potatoes should give you good servings for 3 people.

Rice Flour & Corn Flour: The Crispy Coating Combination

Using a mix of rice flour and corn flour is key to getting that extra crispy texture. Rice flour adds a lovely crunch, while corn flour helps bind everything together. You can use about 15ml (1 tbsp) of each.

Cajun Seasoning: Spice Level & Regional Blends

Cajun seasoning can vary quite a bit in heat! I like to start with 5ml (1 tsp) and add more to taste. You can find pre-made blends at most grocery stores, or make your own. Different regions have different preferences, so feel free to experiment!

Mayonnaise: Full-Fat vs. Low-Fat Options

Full-fat mayonnaise will give you the richest, creamiest sauce. However, you can use low-fat if you prefer. Just be aware that the texture might be slightly different. About 180ml (¾ cup) is perfect.

Oil for Frying: Best Oils for Deep Frying & Baking Alternatives

For frying, I recommend using vegetable oil, canola oil, or peanut oil – they have high smoke points. If you’re baking, a little spray of olive oil works well.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, boil or pressure cook your baby potatoes with a generous pinch of salt until they’re fork-tender. This usually takes about 15-20 minutes.
2. Once cooked, drain the potatoes and let them cool completely. This is important – you don’t want to be smashing hot potatoes!
3. Now for the fun part! Gently smash each potato with the bottom of a glass or a potato masher. You want them flattened, but not broken apart.
4. In a bowl, mix together the rice flour and corn flour. Dredge each smashed potato in the flour mixture, making sure it’s well coated.
5. Heat up your oil for frying. You can either deep fry the potatoes until golden brown and crispy, or bake them at 200°C (400°F) for 30-40 minutes, flipping halfway through.
6. While the potatoes are cooking, make the Cajun sauce. Simply mix together the mayonnaise, Cajun seasoning, and milk in a small bowl.
7. Arrange the crispy potatoes on a plate and drizzle generously with the Cajun sauce.
8. Garnish with chopped onions and a sprinkle of extra Cajun seasoning. Serve immediately and enjoy!

Expert Tips

Here are a few tricks I’ve learned along the way:

Achieving the Perfect Smash

Don’t go too hard when smashing! You want to flatten the potatoes, but keep them mostly intact. A gentle but firm pressure is all you need.

Getting Extra Crispy Potatoes

For extra crispy potatoes, double fry them! Fry them once at a lower temperature, then again at a higher temperature.

Adjusting the Cajun Spice Level

Taste as you go! Add more Cajun seasoning a little at a time until you reach your desired level of spice.

Variations

Want to switch things up? Here are a few ideas:

Vegan Cajun Smashed Potatoes

Simply swap the mayonnaise for a vegan mayonnaise alternative. There are some really good ones available now! My friend, Sarah, who’s vegan, loves this version.

Gluten-Free Cajun Smashed Potatoes

This recipe is naturally gluten-free! Just double-check that your Cajun seasoning doesn’t contain any gluten.

Spice Level Adjustments: Mild to Extra Spicy

For a milder flavor, reduce the Cajun seasoning to 1 teaspoon. For a real kick, add a pinch of cayenne pepper!

Festival Adaptations: Game Day or Party Snack

These are perfect for parties! Set up a little dipping station with extra Cajun sauce and other dips.

Serving Suggestions

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

• A side salad
• Grilled chicken or fish
• A cold beer or refreshing drink

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. They won’t be as crispy when reheated, but still tasty!

FAQs

Got questions? I’ve got answers!

Are these potatoes best served immediately?

Yes! They’re at their crispiest and most delicious when served right away.

Can I use a different type of flour for the coating?

You can try using all-purpose flour, but the texture won’t be as crispy.

How can I adjust the Cajun seasoning to my preference?

Start with a small amount and add more to taste. You can also adjust the other spices in the blend to create your own custom flavor.

Can I make these ahead of time and reheat them?

You can boil and smash the potatoes ahead of time, but I recommend coating and frying/baking them just before serving for the best results.

What dipping sauces pair well with these potatoes besides the Cajun sauce?

Ranch dressing, garlic aioli, or even a simple sour cream dip would be delicious!