- Wash baby potatoes and pressure cook with skin, adding salt and enough water to cover. Cook on high heat for one whistle, then allow the pressure to release naturally. Potatoes should be tender but hold their shape.
- Gently flatten the cooked potatoes with a fork. Coat evenly with a mixture of corn flour, all-purpose flour, and salt.
- Heat oil in a pan over medium heat. Shallow fry the potatoes until golden brown and crispy on both sides. Drain on paper towels.
- In a bowl, combine garlic powder, oregano, thyme, black pepper, red chili powder, grated onion (or onion powder), and salt to create a Cajun spice blend.
- In a separate bowl, whisk together mayonnaise, tomato ketchup, milk, and the Cajun spice mix. Add hot water, one teaspoon at a time, to adjust the consistency if needed.
- Toss the fried potatoes in the sauce until they are fully coated. Garnish with chopped coriander leaves and onions. Serve immediately.
- Calories:180 kcal25%
- Energy:753 kJ22%
- Protein:2 g28%
- Carbohydrates:20 mg40%
- Sugar:2 mg8%
- Salt:200 g25%
- Fat:10 g20%
Last Updated on 2 months by Neha Deshmukh
Cajun Spiced Baby Potato Recipe – Crispy & Flavorful 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, totally addictive, and doesn’t take all day to make. Well, look no further! These Cajun Spiced Baby Potatoes are exactly that. I first stumbled upon this recipe while craving something spicy and satisfying, and honestly, it’s been a hit ever since. They’re crispy, flavorful, and seriously easy to customize. Let’s get cooking!
Why You’ll Love This Recipe
These aren’t your average potatoes. The combination of the crispy fried exterior, the fluffy interior, and that incredible Cajun spice blend is just chef’s kiss. They’re perfect for a quick evening snack, a party appetizer, or even a fun side dish. Plus, they come together in under 30 minutes – perfect for when those cravings hit!
Ingredients
Here’s what you’ll need to make these amazing Cajun Spiced Baby Potatoes:
- 12 baby potatoes, no larger than 1.5 inches
- 2 tbsp corn flour
- 2 tbsp all-purpose flour (maida) or wheat flour
- Salt, as needed
- Cooking oil, for shallow frying
- 1 tsp garlic powder or garlic paste
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 tsp pepper powder
- 1 tsp red chili powder
- 1 big onion (finely grated) or onion powder
- 2 tbsp to ¼ cup milk
- 4-5 tbsp eggless mayonnaise (Veeba is my go-to!)
- 1 tbsp tomato ketchup
- Coriander leaves, to garnish
- Chopped onion, to garnish
Ingredient Notes
Let’s talk ingredients for a sec! A few little tips can make all the difference:
- Mayonnaise: I highly recommend using Veeba eggless mayonnaise. It has the perfect creamy texture and tanginess for this sauce. It really elevates the flavor!
- Cajun Spice Blend: This is where the magic happens! Feel free to adjust the spices to your liking. I’ve given measurements for a medium spice level, but we’ll talk about adjusting that later.
- Flour Options: You can use either all-purpose flour (maida) or wheat flour for coating the potatoes. I often use wheat flour for a slightly healthier option, but maida gives a super crispy result. About 30g of each flour is a good starting point.
- Potatoes: Baby potatoes are ideal because of their size and thin skin. No peeling needed!
Step-By-Step Instructions
Alright, let’s get down to business!
- First, wash the baby potatoes thoroughly. Then, pressure cook them with a little salt and enough water to cover them. Cook on high heat for one whistle, then let the pressure release naturally. You want them tender but still holding their shape – about 8-10 minutes total cooking time.
- Once cooled enough to handle, gently flatten each potato with a fork. This helps the coating stick!
- In a bowl, combine the corn flour, all-purpose flour (or wheat flour), and a pinch of salt. Coat each flattened potato evenly with this mixture.
- Heat up enough oil in a pan for shallow frying – about 1-2 cm deep. Fry the potatoes on medium heat until they’re golden brown and crispy on both sides. This usually takes about 5-7 minutes.
- Drain the fried potatoes on paper towels to remove any excess oil.
- Now for the sauce! In a separate bowl, mix together the garlic powder, oregano, thyme, pepper powder, red chili powder, grated onion (or onion powder), and salt. This is your Cajun spice blend.
- Add the mayonnaise, tomato ketchup, and milk to the spice blend. Mix well. If the sauce is too thick, add a little hot water, one teaspoon at a time, until you reach your desired consistency.
- Finally, toss the fried potatoes in the sauce until they’re completely coated.
- Garnish with fresh coriander leaves and chopped onion. Serve immediately and enjoy!
Expert Tips
- Don’t overcrowd the pan when frying the potatoes. Fry them in batches to ensure they get nice and crispy.
- Make sure the oil is hot enough before adding the potatoes. If it’s not hot enough, they’ll absorb too much oil and become soggy.
- Taste the sauce and adjust the seasoning as needed. Everyone’s spice preference is different!
Variations
Want to switch things up? Here are a few ideas:
- Spice Level: For a milder flavor, reduce the red chili powder to ½ tsp. For a fiery kick, add an extra ½ tsp or even a pinch of cayenne pepper! My friend, Priya, loves to add a dash of habanero powder for serious heat.
- Vegan Adaptation: Simply swap the eggless mayonnaise for a good quality vegan mayonnaise. There are some great options available now!
- Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend instead of maida or wheat flour.
- Festival Adaptations: These are amazing for game day! Serve them with a side of blue cheese dip or ranch dressing for the ultimate party snack.
Serving Suggestions
These Cajun Spiced Baby Potatoes are delicious on their own, but they also pair well with other dishes. Try serving them with:
- A side of coleslaw
- Grilled chicken or fish
- A fresh salad
- As part of a larger Indian snack platter
Storage Instructions
These are best enjoyed fresh, but if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Keep in mind that they will lose some of their crispiness. You can try reheating them in a preheated oven or air fryer to help restore some of the texture.
FAQs
1. Can I make the Cajun spice blend ahead of time? How long will it keep?
Absolutely! You can make the spice blend ahead of time and store it in an airtight container in a cool, dark place for up to a month.
2. What’s the best way to get the potatoes crispy without burning them?
Maintaining a medium heat is key. Also, don’t overcrowd the pan, and make sure the oil is hot before adding the potatoes.
3. Can I use a different type of potato for this recipe?
While baby potatoes are ideal, you can use small red potatoes or Yukon gold potatoes if you don’t have baby potatoes on hand. Just make sure to cut them into bite-sized pieces.
4. Is it possible to bake these potatoes instead of frying them?
You can bake them, but they won’t get as crispy. Toss the coated potatoes with a little oil and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through.
5. What can I serve with these Cajun spiced potatoes to make a complete meal?
A side of grilled chicken, fish, or a fresh salad would make a complete and satisfying meal.
6. Can I adjust the amount of red chili powder to control the spice level?
Definitely! Start with less and add more to taste. Remember, you can always add more spice, but you can’t take it away!
Enjoy making (and eating!) these delicious Cajun Spiced Baby Potatoes. Let me know in the comments how they turn out for you!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
