Baby potatoes are tossed in a spicy Cajun seasoning then smashed and roasted until crispy! Dip them in a zesty lemon garlic sauce for the ultimate Cajun experience! Can be served as a side dish or appetizer – they’re delicious either way!
Ingredients
For the Cajun smashed potatoes:
- 1 lb. baby potatoes
- 1-2 Tbsp Cajun seasoning, store bought or my homemade recipe (see notes section)
- 1 Tbsp avocado oil
For the lemon garlic sour cream sauce:
- ½ cup sour cream
- 2 tsp lemon juice
- 2 garlic clove, minced
- 2 green onion stalk, sliced
- ¼ tsp salt
- Black pepper, to taste
Instructions
To make the sauce:
- Mix your ingredients together in a small bowl then store it in the fridge while you prepare your potatoes.
- To make the smashed potatoes:
- Rinse your potatoes then add them to a large pot. Fill the pot with enough water to cover your potatoes, cover it and bring it to a boil over high heat. Boil the potatoes for 20-25 minutes or until the pierce easily with a knife. Then drain them and discard the water.
- Next preheat your oven to 400 degrees and line a baking sheet with parchment paper.
- Place your potatoes in a large bowl and drizzle your olive oil over the top. Toss until they’re fully coated. Then add your Cajun seasoning and toss again.
- Pour your potatoes out on the prepared baking sheet. Then take a flat bottom glass or potato masher and squish each potato, keeping them in one piece. (Thinner = crispier potatoes, Thicker = softer insides) You can sprinkle a little more Cajun seasoning over the top of each if you desire at this point.
- Then place the potatoes in the oven and bake for 30 -35 minutes or until they reach your desired crispiness.
- Once done, serve them immediately with your dipping sauce.
