Spicy and crisp, these roasted cajun seasoned potatoes are simple to through together and taste amazing. Serve with chicken, steak or pork.
Planning a good meal doesn’t have to be overly complicated.
I usually pick one “difficult” or time consuming recipe and pair with a few easy sides. I’m not a fan of having a sweaty upper lip and stressing out while cooking. In fact, I find the easier the recipe the better chance I’ll stick it into my recipe rotation and keep remaking it again and again.
That is definitely where these spuds belong, in the ro-tay-shon. Not only are they super duper easy, but they are fabulous. Just remember if you want these a little more on the spicy-Cajun side, just sprinkle with more cayenne pepper and you will have some ultra spicy tots.
To Make These Roasted Cajun Seasoned Potatoes You Will Need:
- baby yukon gold potatoes
- extra light olive oil
- cajun seasoning
- kosher salt
Four ingredients… for real!?! Well 5 if you include a little kosher salt sprinkled over top after they come out of the oven. First things first, preheat your oven along with an aluminum sheet pan. Remember in this post, when I said if you get your pan nice and hot you decrease the chance of the potato, or any vegetable for that matter, sticking to the pan during roasting. OR instead of preheating, line it with parchment paper.
Next, slice 3 pounds baby Yukon gold potatoes on a diagonal; doing that increases the surface area, meaning… more crispy goodness.
Then toss them into a large bowl, probably larger than this one here… I never have enough room which leads to me flinging things out of the bowl. It happens.
Next, drizzle with 3 tablespoons extra light olive oil.
Next, sprinkle the potatoes with 1-1/2 tablespoons of Cajun Seasoning.
And then toss to coat.
Then spread out the potatoes on to your hot sheet pan. Wish you could hear the sizzle action going on here.
Next, pour any remaining seasoned oil over Cajun Seasoned Potatoes, and then just stick the pan in the oven for 20 minutes.
Then after the first twenty are up, toss and flip the potatoes around and stick back in the oven for 20 more. Repeat one more time for a total of 60 minutes in the oven. Remove, sprinkle with a little kosher salt and let cool for a tad.
Then chop up some flat leave parsley, about 2 tablespoons chopped.
Lastly, sprinkle the chopped parsley over top the potatoes.
Simple enough that you could serve it with steaks, yet jazzy enough to saddle up next to your turkey this Thanksgiving. Either way, they’re an easy side dish that will surely make it into your menu rotation.
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