Cajun Spiced Roasted Potatoes (Printable)
Golden potatoes coated with Cajun spices and roasted until crispy and tender with a flavorful touch.
# What You Need:
→ Potatoes
01 - 1.5 lbs baby potatoes or Yukon Gold potatoes, cut into 1-inch pieces
→ Cajun Seasoning
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried thyme
08 - 1/2 teaspoon cayenne pepper
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 teaspoon fine sea salt
→ Optional Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges, for serving
# Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt. Mix well to form the Cajun seasoning paste.
03 - Add the potatoes to the bowl and toss thoroughly until all pieces are evenly coated with the seasoning mixture.
04 - Spread the potatoes in a single layer on the prepared baking sheet, cut side down for extra crispiness.
05 - Roast for 30-35 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside and tender inside.
06 - Remove from the oven, sprinkle with fresh parsley, and serve hot with lemon wedges if desired.
# Expert Advice:
01 -
- These potatoes have that perfect crispy exterior with creamy centers that make them impossible to stop eating
- The spice blend hits everyone at the table with just enough heat to be exciting without overwhelming anyone
02 -
- Crowding the pan is the fastest way to end up with soggy steamed potatoes instead of crispy ones so use two baking sheets if needed
- Letting the potatoes rest for just a few minutes after roasting helps them develop an even crispier crust
03 -
- A cast iron skillet will give you the crispiest results but a regular baking sheet works perfectly fine
- If you have leftovers pop them back in a hot oven at 400°F for 10 minutes rather than microwaving to restore that crunch