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!
I’m pretty sure my husband could live off potatoes… Potatoes, rice and pasta seem to be his main food groups. And while he could easily eat me under the table with the latter two, I’m pretty sure we’re neck and neck when it comes to potatoes. Especially smashed potatoes. Even more so – crispy Cajun smashed potatoes! What’s there to love you ask? They’re super crispy and crunchy on the outside, soft and tender in the center and have just the right amount of heat and spice from my favorite homemade Cajun seasoning. I’m serious loves, these are the BEST Cajun smashed potatoes!
Ingredients For Cajun Smashed Potatoes
- Baby potatoes: I always use baby yellow potatoes for this recipe. (They’re also called petite gold or yukon gold potatoes.) They’re more buttery in flavor than red potatoes and tend to smash easier too.
- Cajun seasoning: You can use a store bought Cajun/Creole seasoning or my homemade Cajun seasoning.
- Avocado oil: I always suggest using avocado oil for baking potatoes. It has a higher smoking point than most other oils which leaves your potatoes super crispy on the outside while still tender in the middle.
- Sour cream: The base for your dipping sauce!
- Lemon juice: Try to use fresh lemon juice for the best results. Bottled lemon juice tends to be sweeter and can alter the taste of your sauce.
- Green onion: Only use the green part of your onion and discard the white part. (You’ll only need 1-2 stalks for your sauce to add some flavor.)
- Garlic: Every good recipe needs a touch of garlic!😉
- Salt & black pepper: A sprinkle of each are all you need to liven up your dipping sauce!
How To Make The Best Smashed Potatoes
- Make your sauce. Mix the sauce ingredients together then keep it stored in the fridge while you prepare your potatoes. (The sauce helps to cool down the spice from your potatoes so it’s best to serve it cold.)
- Preheat your oven. Turn your oven on to 400 degrees and line a baking sheet with parchment paper.
- Prep the potatoes. Rinse your potatoes then place them in a large pot and fill it with enough water to cover them.
- Boil. Place your pot on the stove, cover it and bring it to a boil. Then boil your potatoes for 8-10 minutes or until they pierce easily with a knife. (You still want them slightly firm in the center so they stay intact after begin smashed.) Once the potatoes are done, transfer them to a large bowl and discard the water.
- Season & smash. Toss the potatoes in your avocado oil. Then add your Cajun seasoning and toss them again until they’re fully coated.
- Roast. Spread out your potatoes on the prepared baking sheet. Then take a heavy flat bottom glass or potato masher and squish each potato, keeping them in one piece. Bake for 30-35 minutes or until crispy.
- Serve! Serve your potatoes immediately with your sour cream sauce.
These crispy Cajun smashed potatoes are so tasty and so versatile too! You can serve them as a side dish with almost any entrée or even as an fun appetizer. (My husband loves serving them for a game day appetizer and the guys eat. them. up! Sometimes I have to make a double batch just so there’s enough!😬)
FAQ’s
- Are smashed potatoes the same as mashed potatoes? No. Mashed potatoes are usually mixed with butter, cream or milk to make them creamy. Smashed potatoes are left whole and baked until they’re crispy on the outside yet soft in the center.
- What is the best way to smash my potatoes? I would suggest using either a heavy flat bottom glass, large fork or a potato masher for the best results.
- Do I flip my smashed potatoes half way through cooking? No. We want the potatoes to stay intact so it’s best to leave them alone while they bake.
- How do I store my smashed potatoes? Place them in an air tight container and keep them stored in the fridge.
- How long can I keep my potatoes in the fridge? Your cooked potatoes should stay good for 2-4 days if stored properly.
- Can I reheat my Cajun smashed potatoes? Yes! The best way is to remove them from the fridge and let them come to room temperature. Then heat them in the oven at 350 degrees until they’re warm all the way through. (About 10- 15 minutes.)
Why you’ll love this Cajun smashed potato recipe
- Easy & delicious! Just boil, smash & bake! These potatoes come together in no time at all!
- Bold flavors! Cajun herbs & spices with a zesty lemon garlic sauce… It just doesn’t get any better flavor-wise!
- A fun way to eat potatoes! Stuck in a rut with your side dishes? These potatoes are a fun way to spice up your dinner table. (Literally!)
- The ultimate game day appetizer! Potato skins are so last year… Smashed potatoes are the new game day snack!
Need it gluten free? Great news, it already is!
Need it dairy free? Use your favorite dairy free sour cream instead! (We love using Green Valley Creamy Sour Cream. It’s lactose free.)
More appetizer & side dish recipes you might like:
- Cilantro Lime Chicken Wings
- Black Bean, Corn & Avocado Salsa
- Crispy Lemon Garlic Chicken Wings
- Mexican Street Corn Dip
- Baked Buffalo Gnocchi with Ranch Dip
[Made one of my recipes? Make sure to tag my Instagram @kalefornia_kravings & leave a review in the comments. I love seeing what you create!]
Crispy Cajun Smashed Potatoes with Lemon Garlic Aioli
Baby potatoes tossed in a spicy Cajun seasoning then smashed & roasted until crispy! They're served with a zesty lemon garlic sauce to cool down the heat and are so easy to make! They're the ultimate game day appetizer!
Servings: 4 servings
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.
Notes
My go-to homemade Cajun seasoning.
