Cajun oven roasted potatoes add a zesty kick to any meal! Simple, delicious and crowd-pleasing- it’s a versatile side dish to Sunday dinner or holiday brunch. With less than 5 minutes of prep, they have crispy edges, creamy centers, and bold flavor without being too spicy.
All hail the potato! When it comes to versatility, its simply unmatched. Dinner, lunch, breakfast or brunch- this flexible side dish often steals the scene. Common kitchen spices come together to create a culinary masterpiece.
These little delights are one of my favorites because they are always perfectly crispy and only take about 5 minutes to prep – no peeling or boiling. Yet they have a perfectly golden outer shell while allowing the inside to remain tender. Each bite is flavorful, awakening your taste buds but not extra spicy so it is family friendly.
This recipe is an easy addition to Sunday dinner. It’s also effortless to whip up in a large batch when entertaining.
What You Will Need
Below is an overview of the authentic spices you will need along with some notes for cooking this delicious recipe:
I make my own easy Cajun seasoning mix. This makes it super easy to control the spice and salt level, while giving the absolute best flavor! I give the proportions in the recipe card at the bottom of this post, but they are all pretty common spices.
What Kind of Potatoes to Use
To be completely honest, you can use ANY kind of potato for roasting including fingerling, red skinned, russets, Yukon gold and even sweet potatoes.
To Peel or Not to Peel? I do peel russets or other thick-skinned potatoes because of the texture, but there isn’t anything that says you have to peel them if you don’t want to. For red or gold potatoes, you definitely do not need to peel them!
I cut mine about ¾ of an inch in size, but I understand you may like them larger or smaller. Up the cook time 5 minutes for 1-inch potatoes or reduce for smaller potatoes.
Tips for Roasting Potatoes
Clearly, we’re hooked on these easy oven roasted potatoes. Whether you make them for a holiday meal or for a weeknight dinner, I hope you love them too.
- Use convection bake if you have it. During convection, air circulates constantly throughout, which is ideal for getting crisp, golden brown edges on roasted vegetables like potatoes, zucchini, and butternut squash. If you use it, do note that the cooking times will shorten.
- Use a metal sheet pan. The outer edges always crisp better in a dark metal pan as opposed to a glass baking dish.
- Toss them in the dressing before putting on a baking sheet. This ensures each potato is fully coated. I use a large mixing bowl and whisk the oil and spices. Then I put the potatoes and toss the bowl until everything is well coated.
- Don’t crowd the potatoes on the baking sheet. For the best results, spread the potatoes into a single layer with a little space in between each one. This allows the heat to better circulate for crispier edges.
Serve these Roast Potatoes with…
Or Add Toppings:
- sour cream
- chives
- diced red onions
- ketchup or steak sauce
- bacon bits
- cheddar cheese
FAQs
For thin skinned potatoes such as red skinned, yukon gold, or fingerling, it is not necessary to boil or peel them before roasting.
The secret to crispy edges on oven roasted potatoes is higher heat (425 degrees F) and turning them about halfway through. The side that is face down on the pan is what will turn brown and crispy, so make sure turn them so that both sides brown well.
You can prepare potatoes up to the night before you need to cook if you submerge them in cold water. Once it’s time to cook, drain and rinse the potatoes. Washing the potatoes will remove excess starch, so they may crisp up a bit faster than if you didn’t soak them.
Yes! While they aren’t something you’d think of freezing, they actually do freeze well! I place them in a freezer bag and reheat either in the oven (or toaster oven) in a frying pan on the stove. I just simply add them to the pan along with Oven Baked Chicken Breasts for an easy weeknight meal!
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Cajun Potatoes
Ingredients
- 3 lbs Red or Gold Potatoes Wash and cut into ¾ inch cubes, no peeling required.
- 3 Tablespoon Olive Oil
- 2 teaspoon Paprika
- ¼ teaspoon Ground Cayenne Pepper This has about a 2 pepper spice level. For less heat, add just a pinch or less.
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ¼ teaspoon Dried Thyme
- ¼ teaspoon Oregano
- ¼ teaspoon Salt
- ⅛ teaspoon White Pepper Black Pepper can be substituted
- ¼ teaspoon Dried Parsley
Instructions
- Preheat Oven to 425 degrees F. Parchment paper will keep the potatoes from sticking best, but it isn't absolutely necessary.
- Scrub and cut potatoes into ¾ inch cubes, no peeling required.
- In a large mixing bowl, add all seasonings and olive oil. Stir until well combined.
- Add potatoes to mixing bowl and toss to coat. Spread out on a sheet pan.
- Bake for 23-28 minutes, flipping half way through, or when the bottoms are browned a bit.
Notes
- Use a metal sheet pan. The outer edges always crisp better in a dark metal pan as opposed to a glass baking dish.
- Toss them in the dressing before putting on a baking sheet. This ensures each potato is fully coated. I use a large mixing bowl and whisk the oil and spices. Then I put the potatoes and and toss the bowl until everything is well coated.
- Don’t crowd the potatoes on the baking sheet. For the best results, spread the potatoes into a single layer with a little space in between each one. This allows the heat to better circulate for crispier edges.
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