Cajun Spiced Roasted Potatoes (Print Version)
Crispy potatoes in a bold Cajun spice blend, offering a spicy, smoky, and savory side perfect for any meal.
# What You'll Need:
→ Potatoes
01 - 1.75 pounds Yukon Gold or red potatoes, scrubbed and cut into 1-inch cubes
→ Oil
02 - 3 tablespoons olive oil
→ Cajun Spice Blend
03 - 1½ teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried thyme
08 - ½ teaspoon cayenne pepper (adjust to taste)
09 - ½ teaspoon ground black pepper
10 - 1 teaspoon fine sea salt
→ Optional Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges, for serving
# Step-by-Step Guide:
01 - Preheat your oven to 425°F. Line a large baking sheet with parchment paper to ensure easy cleanup.
02 - In a large mixing bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, ground black pepper, and fine sea salt. Mix thoroughly to create a cohesive paste.
03 - Add the cubed potatoes to the bowl with the spice mixture. Toss vigorously until all potato pieces are uniformly coated with the aromatic blend.
04 - Distribute the seasoned potatoes in a single layer on the prepared baking sheet. Ensure adequate spacing between potatoes to prevent crowding, which promotes crispness.
05 - Roast the potatoes for 30 to 35 minutes, stirring once halfway through the cooking process. Continue roasting until the potatoes achieve a golden brown color and have deliciously crisp edges.
06 - Carefully remove the baking sheet from the oven. If desired, sprinkle the roasted potatoes with fresh chopped parsley and serve immediately with lemon wedges.
# Expert Suggestions:
01 -
- They're ridiculously easy to whip up, yet they taste like you put in hours of careful effort.
- That perfect balance of spicy kick and savory depth will have everyone asking for the recipe, trust me.
02 -
- Always ensure your cut potatoes are completely dry before tossing with oil and spices; any residual moisture will steam them instead of allowing them to crisp.
- Never overcrowd the baking sheet; if you have too many potatoes, use two sheets or roast in batches to guarantee maximum, glorious crispiness.
03 -
- For an even deeper, more complex flavor, lightly toast your dried spices in a dry pan over medium heat for about 30 seconds before mixing with the oil, which truly awakens their essential oils.
- Save any leftover seasoning paste; it's absolutely wonderful rubbed on chicken or fish before grilling, baking, or roasting for an instant flavor boost.