Cajun Spiced Baby Potato Recipe – Crispy & Golden Fried

Last Updated on 2 months by Neha Deshmukh

Cajun Spiced Baby Potato Recipe – Crispy & Golden Fried

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack that’s a little bit special, a little bit spicy, and a whole lot delicious. Well, look no further! These Cajun Spiced Baby Potatoes are seriously addictive. I first made these for a game night with friends, and they disappeared in minutes. They’re crispy, flavorful, and surprisingly easy to whip up. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average potatoes. The combination of perfectly cooked, slightly flattened baby potatoes and that zingy, creamy Cajun sauce is just chef’s kiss. They’re perfect as an appetizer, a side dish, or honestly, just a satisfying snack when those cravings hit. Plus, they’re ready in under an hour – perfect for a weeknight treat or a weekend party.

Ingredients

Here’s what you’ll need to make these amazing Cajun Spiced Baby Potatoes:

• 20-25 baby potatoes
• 1/4 cup cornflour (approx. 30g)
• 2 tablespoons wheat flour (approx. 15g)
• 1 tablespoon rice flour (approx. 8g)
• Salt to taste
• 1 cup mayonnaise (approx. 240ml)
• 1 tablespoon tomato sauce (approx. 15ml)
• 1 teaspoon chili flakes (approx. 5ml)
• 1.5 teaspoons garlic powder (approx. 7.5ml)
• 1 teaspoon mixed herbs (approx. 5ml)
• 0.5 teaspoon pepper powder (approx. 2.5ml)
• 0.25 teaspoon red chili powder (approx. 1.25ml)
• 0.5 cup milk (approx. 120ml)
• Raw onions, for garnish
• Coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients for a sec!

• Baby Potatoes: These are the stars of the show! They have a naturally creamy texture and cook up beautifully. I prefer the colorful ones – they just look so pretty on the plate.
• Cornflour: Don’t skip this! Cornflour is the secret to that extra crispy coating. It creates a lovely texture when fried.
• Cajun Sauce Spice Blend: The Cajun sauce is where the magic happens. The chili flakes give it a nice kick, the garlic powder adds a savory depth, and the mixed herbs bring a lovely freshness. Feel free to adjust the chili flakes and chili powder to your spice preference!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give those baby potatoes a really good rinse. Then, pop them into your pressure cooker with some salt and cook for 2 whistles, until they’re tender but still holding their shape – we don’t want mushy potatoes!
2. Once cooked, gently flatten the potatoes with the back of a ladle. Don’t go too crazy, just enough to give them a little more surface area for that crispy coating.
3. Now, let’s make the batter. In a bowl, whisk together the cornflour, wheat flour, rice flour, and salt. Add water gradually, mixing until you get a smooth, thin coating consistency.
4. Dip each flattened potato into the batter, making sure it’s nicely coated.
5. Heat up some oil for shallow or deep frying. Carefully fry the battered potatoes until they’re golden brown and wonderfully crispy.
6. While the potatoes are frying, let’s whip up that amazing Cajun sauce. In a bowl, combine the mayonnaise, tomato sauce, chili flakes, garlic powder, mixed herbs, pepper powder, chili powder, and milk. Mix well until everything is nicely blended.
7. Arrange the fried potatoes on a plate, and generously drizzle with that glorious Cajun sauce.
8. Finally, top with some freshly chopped raw onions, a sprinkle of chili powder, and a scattering of fresh coriander leaves. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy potatoes. Fry in batches if needed.
• Make sure your oil is hot enough before adding the potatoes. A good test is to drop a tiny bit of batter into the oil – it should sizzle immediately.
• For extra flavor, you can add a pinch of paprika to the batter.

Variations

• Vegan Adaptation: Swap the mayonnaise for a vegan mayo alternative. There are some really good ones available now!
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of wheat flour and rice flour.
• Spice Level Adjustment: If you like things mild, reduce the chili flakes and chili powder. For a real kick, add a pinch of cayenne pepper! My brother loves his extra spicy, so I always make a small batch with a little extra heat just for him.
• Festival Adaptation: These are amazing for game day or parties! Set them out with some other snacks and watch them disappear.

Serving Suggestions

These Cajun Spiced Baby Potatoes are fantastic on their own, but they also pair well with:

• A side of coleslaw
• A fresh green salad
• Grilled chicken or fish

Storage Instructions

These are best enjoyed fresh, but if you have any leftovers (which is unlikely!), 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

What is the best way to ensure the potatoes are cooked through but not mushy?

Don’t overcook them in the pressure cooker! Two whistles should be perfect. You want them tender enough to flatten, but still firm enough to hold their shape.

Can I make the Cajun sauce ahead of time? If so, how should I store it?

Absolutely! You can make the sauce a day or two in advance. Store it in an airtight container in the refrigerator. Give it a good stir before using.

What type of oil is best for frying these potatoes?

I prefer using vegetable oil or canola oil for frying. They have a high smoke point and a neutral flavor.

Can I bake these potatoes instead of frying them?

You can! Toss the battered potatoes with a little oil and bake them in a preheated oven at 200°C (390°F) for about 20-25 minutes, flipping halfway through, until golden brown and crispy. They won’t be quite as crispy as fried, but still delicious.

What can I substitute for mayonnaise in the Cajun sauce?

Greek yogurt is a good substitute for mayonnaise, though it will change the flavor slightly. You could also try using a cashew cream for a vegan option.