Crispy Smashed Potatoes coated in a creamy, homemade cajun sauce and topped with chopped red onion. This is my take on a popular dish from the Indian restaurant, Barbecue Nation.
Barbecue Nation in India
Anytime I visit India, I make sure to pay a visit to BBQ Nation – one of my favorite restaurant experiences ever! The food in India never disappoints, but what really sets this restaurant apart is the immersive experience. You pay a flat fee per person and it’s all you can eat, like any good buffet. The best part of the meal is the appetizers and kebabs. As you sit at your table, servers bring out a live-grill that goes right into your table and start setting out a variety of vegetarian and non-vegetarian skewers. While the kebabs are cooking, they also bring out a bunch of delicious appetizers like crispy corn, sweet bread and one of my favorites – the crispy, creamy, cajun-spiced potatoes. Here’s my take on making them at home without any deep-frying!
What You Need
- Baby Potatoes
- Cornstarch
- Light mayo
- Ketchup
- Garlic powder
- Onion powder
- Dried oregano
- Red chili pepper
- Black pepper
Have a party coming up? Load up your appetizers table with these Cajun Potatoes, Spinach Artichoke Dip and my Paneer Nachos for quick and easy start to the meal!
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Barbecue Nation Cajun Smashed Potatoes Recipe
- Total Time: 40
- Yield: 4
Description
Crispy Smashed Potatoes coated in a creamy, homemade cajun sauce and topped with chopped red onion. This is my take on a popular dish from the Indian restaurant, Barbecue Nation.
Ingredients
- 20–24 baby potatoes
- 2 tbsp oil
- Salt, to taste
- ½ cup light mayo
- 1 tbsp ketchup
- 1–2 tsp paprika (I use smoked paprika when I have it on hand)
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1–3 tsp cayenne powder (or red chili)
- 1 tsp black pepper
- 1 tsp sriracha
- Pinch of salt, or to taste
- 1 tbsp milk, or more to loosen it up
- Small bunch cilantro finely chopped
- 1/2 red onion cubed
Instructions
- Cook the Potatoes : Wash your potatoes under water and remove any sprouting tubers. Place them into a pot and cover with water (at least one inch higher than potatoes). Bring to boil and cook for 20-25 minutes, or until you can poke a fork into them. Drain your potatoes and rinse with cold water. Let it sit for 5 minutes while you move onto the next step.
- Preheat the oven or airfryer to 425 F. Spread 1 tbsp of onto a baking sheet. Then, evenly distribute the potatoes onto the baking sheet and use the back of a fork or the bottom of a glass to gently smash each potato. Drizzle with 1 tbsp olive oil. Sprinkle with salt (to make it spicy, add some red chili powder too). Bake for 20-25 minutes.
- Make the sauce : mix together all the sauce ingredients except for the milk. Mix with a spoon. Then, add in 1-2 tbsp of milk to adjust the consistency until it’s the consistency of Alfredo Sauce.
- Plate your smashed potatoes on the serving tray and spoon the cajun sauce onto each potato. Drizzle any leftover over the entire plate. Top with the chopped red onion and cilantro.
Make sure to take a picture and tag me on Instagram @eatsbyramya or DM it to get entered into a giveaway for a Nespresso and Our Place pan! (by November 30th)
- Prep Time: 20
- Cook Time: 20
I loved this recipe!! It was so easy and quick to make. The sauce was so delicious. ❤️
Made two dishes for thanksgiving and this cajun potatoes recipe was amazing compared to what I have tried before. Loved it😋
Highly recommend this recipe! it was so flavorful and tasty. the cajun aioli came out perfect. i used multi colored baby potato’s and maggi hot and sweet sauce and it turned out so well!
This was an absolute hit at Thanksgiving! So delicious and that sauce itself is so good with a variety of dishes!
★★★★★
So delicious! These are a fun easy appetizer or side dish. I made them as an app to our holiday party and everyone loved them.
★★★★★