Cajun Spiced Roasted Potatoes

My roommate Sarah burst into the kitchen one Tuesday evening carrying a bag of baby potatoes and a jar of spices she'd brought back from New Orleans. She'd been talking about these potatoes for weeks, the ones she'd eaten at this tiny hole in the wall restaurant off Bourbon Street. The apartment filled with the most incredible smell as they roasted, that smoky paprika hitting the hot oil first.

Last summer, I made a huge batch for my dad's birthday cookout. He's usually skeptical about anything too spicy, but he went back for thirds and spent the rest of the afternoon asking exactly what spices I'd used. Now he requests them every time he visits, calling them those Louisiana potatoes like he discovered them himself.

Ingredients

• 1.5 lbs baby potatoes or Yukon Gold potatoes: I've learned that cutting them into uniform one-inch pieces is the secret to even cooking, and baby potatoes hold their shape beautifully through high heat roasting
• 2 tablespoons olive oil: This is what creates that crispy exterior, and don't be tempted to use less because the spices need something to cling to
• 1 teaspoon smoked paprika: The smokiness is what makes this recipe sing, and I've tried regular paprika but it's just not the same depth of flavor
• 1 teaspoon garlic powder: Fresh garlic burns too quickly at high heat, so the powder form distributes the garlic flavor evenly without any bitter burnt spots
• 1 teaspoon onion powder: This adds a subtle sweetness that balances all the heat and creates that familiar Cajun depth
• 1 teaspoon dried oregano: Mediterranean oregano has a slightly different flavor profile than Mexican, but either works wonderfully here
• 1 teaspoon dried thyme: Earthy and aromatic, thyme is what grounds all the brighter spices and keeps them from becoming overwhelming
• 1/2 teaspoon cayenne pepper: Start here and adjust based on your heat tolerance, because the heat builds as the spices concentrate during roasting
• 1/2 teaspoon freshly ground black pepper: Freshly cracked makes a noticeable difference in the overall complexity of the spice blend
• 1 teaspoon fine sea salt: Fine salt dissolves better into the oil mixture than coarse salt, ensuring every potato gets evenly seasoned
• 2 tablespoons chopped fresh parsley: This isn't just for looks, the fresh herb cuts through the richness and brightens the whole dish
• Lemon wedges: The acid creates this perfect balance that makes you want to keep reaching for just one more potato

Instructions

Preheat your oven to 425°F and prepare your baking sheet:

I line mine with parchment paper for easy cleanup, but a light coating of oil works perfectly too. The high temperature is crucial for getting that crispy exterior we're after.

Whisk together your spice blend:

Combine the olive oil with all your spices in a large bowl until you have a fragrant reddish paste. The smell alone will tell you you're on the right track.

Coat the potatoes thoroughly:

Add your potato pieces to the bowl and toss them with your hands, really getting into every nook and cranny. The potatoes should look evenly covered with no bare spots peeking through.

Arrange for maximum crispiness:

Spread the potatoes in a single layer with the cut side facing down. This position helps them develop that gorgeous golden crust where they contact the pan.

Roast until perfectly golden:

Let them cook for 30 to 35 minutes, flipping them halfway through. You're looking for deep golden brown spots and edges that look irresistibly crispy.

Finish with fresh brightness:

Sprinkle the parsley over the hot potatoes immediately, and serve with those lemon wedges on the side. The heat from the potatoes releases the parsley's aroma beautifully.

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These potatoes have become my go to contribution for potlucks because they travel surprisingly well and always disappear first. People assume they must be complicated, but the truth is they're mostly hands off time in the oven.

The Art of Potato Selection

I've found that waxy potatoes like red potatoes or fingerlings hold their shape better through the high heat roasting process. Russets tend to become too fluffy and can fall apart when you toss them with the spices. The key is choosing potatoes that will maintain some texture while still becoming tender inside.

Building Your Spice Blend

Making a larger batch of the spice mixture without the oil keeps in a jar for months, and I always have some ready for quick weeknight meals. The ratio I've settled on after countless batches is double the paprika to everything else, which gives that signature reddish color and smoky depth that makes these potatoes unforgettable.

Serving Suggestions That Work

These potatoes pair beautifully with simply grilled chicken or fish, letting the spices be the star of the plate. They're also substantial enough to serve as a main course with a big green salad, especially when topped with a fried egg for breakfast. The flavors are bold enough to stand up to rich dishes but won't overpower more delicate foods.

• Try them alongside blackened fish for a complete Cajun inspired dinner
• Add them to your brunch spread, they reheat beautifully in a hot oven
• Double the batch because these disappear faster than you'd expect

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These potatoes have become part of our regular rotation because they turn an ordinary Tuesday dinner into something that feels like a treat. That perfect balance of crispy exterior, tender interior, and bold spices never gets old.

Recipe FAQ

→ What type of potatoes work best?

Baby potatoes or Yukon Gold are ideal due to their creamy interiors and ability to crisp well when roasted.

→ How can I adjust the spice level?

Increase or decrease the cayenne pepper to control the heat, or add chili flakes for extra kick.

→ What is the best roasting temperature?

Roasting at 425°F (220°C) ensures the potatoes become crispy on the outside while tender inside.

→ Can I prepare these ahead of time?

You can toss the potatoes in the seasoning earlier and refrigerate, then roast just before serving for fresher texture.

→ What garnishes enhance the flavors?

Fresh chopped parsley and lemon wedges add brightness that balances the bold Cajun spices.

→ Are these suitable for special diets?

Yes, this dish is vegetarian, gluten-free, and dairy-free, making it friendly for various dietary needs.