• Preethi C.Vijay

Crispy Cajun Potatoes/Barbeque Nation Style

Crispy baby potatoes mixed with Cajun spices and Mayonnaise. The first time i tried this in Barbeque Nation, here in Bangalore, I fell in love with it. The potatoes were crispy, creamy and a taste that i have never felt on my taste buds. It was spicy, little tangy, crispy and there was complete burst of flavours from the Cajun spice. Back home i have always wanted to try this, but then i never did until few days back.


Crsipy cajun potatoes

The taste was incredibly good and i ensure you would feel its super easy to make at home and satiate your cravings for a crispy cajun potatoes. Baby potatoes gives the nice look and texture to the recipe, but then you can also use regular potatoes with skin on, cutting into bite sized pieces. You can deep fry the potatoes but if you are so much conscious about deep frying you can shallow fry and also bake it. But that gives a different taste.


Cajun spice is a mix of oregano, thyme, paprika, onion powder and garlic powder. Alternatively you can also use mixed Italian pasta seasoning along with garlic and onion powder. I wouldn't suggest any alternative to onion and garlic powder because that gives the best flavor for the recipe.


Ingredients

Baby Potatoes 20 to 25

Oil for Frying


For the sauce

Mayonnaise 1/2 cup

Onion powder 1 teaspoon

Garlic powder 1 teaspoon

Mixed Italian seasoning 2 teaspons

Kashmiri Chilli Powder 1 teaspoon

Tomato ketchup 3 teaspoons

Salt as needed

Milk 2 tablespoons


How to Start

In a bowl mix onion powder, garlic powder, mixed Italian seasoning, salt, kashmiri red chilli powder together. Now add Mayonnaise, tomato ketchup and milk to the spice mix and adjust the sauce consistency without any lumps. Set aside.


Wash and pressure cook the baby potatoes for one whistle. Let the pressure get released on its own. Take out the bay potatoes and flatten each potato with your palms. Drizzle some salt over the potatoes.




In a kadai, heat oil for frying. Now deep fry the potatoes in 3 batches depending upon the size of your kadai, until it turns crisp and golden brown, cooking evenly on both sides.


Drain out the potatoes in a paper towel.


Serve the baby potatoes hot, with Cajun sauce drizzled over it.


Remember to add the sauce only while serving, else the baby potatoes will turn soggy.