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!
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 Potatoes (the real deal!)
- Total Time: 40
- Yield: 4-5 1x
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 tiny baby potatoes or 15 regular baby potatoes (get the smallest ones you can find)
- 2 tbsp oil
- Salt, to taste
- 1 tbsp cornstarch
- ½ cup mayo
- 1/2 cup milk
- 1 tbsp ketchup
- 1.5 tsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tbsp cayenne powder (or red chili powder)
- Pinch of salt, or to taste
Garnishes
- 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 oil 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 and cornstarch (to make it extra spicy, add some red chili powder too). Bake for 20-25 minutes.
- Make the sauce : mix together all the sauce ingredients. Add it to a saucepan and cook it on low for 1-2 minutes until the color turns a creamy red. Don’t overcook it as the oil will separate from the sauce, we just wanna marry the flavor together. Add the smashed potatoes, toss it over low heat and serve!
- Top with the chopped red onion and cilantro (if you don’t eat cilantro, you NEED to at least add the onion, don’t skip this cause it balances out the creaminess perfectly)
Make sure to take a picture and tag me on Instagram @eatsbyramya or DM it to get entered into a giveaway for a Nespresso! (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.
★★★★★
Made this for Thanksgiving – in loveeee with the Cajun Potatoes! I know that this will be on my menu every year going forward. Thank you so much for the recipe Ramya. ❤️
These were so insanely good and I’ve been looking for a recipe for this style of potatoes for so long since I had them at a (different) restaurant in India back in 2015. Easy to follow and prep based on instructions. I was also able to substitute the ingredients as needed for my cooking, and it still turned out super super good!
Love this recipe! Potatoes are always a hit at any get together and this dish is the first to go. My favorite part is the crispiness and the sauce.
★★★★★
This was a hit at my most recent Christmas party! I used chili pepper before putting it in the oven and there was a spicy kick! Definitely an item that has to be made the day of
★★★★★
Made these twice. Devoured each time. I’ve now bought baby potatoes just to make these again! They’re easy and so delicious!
Love the recipe! So simple and delicious!
★★★★★
These potatoes have become a yearly dish for thanksgiving dinner and everyone loved them! I love using mashed potatoes for this recipe and it tastes amazing!
★★★★★
I made this for my birthday party and it was a hit! I used fresh garlic (since I don’t enjoy the taste of garlic powder) and omitted the cilantro due to food preferences, but it was still perfect! Everyone loved it. The sauce must be cooked (as outlined in the recipe) because it does change the flavour and makes everything about this so scrumptious!!!!
I made these for a book club meeting. It was a bit spicy for the Caucasians lol, but if you’re Asian, these hit the spot. Pretty low effort too. Most of the time just goes towards boiling and baking the potatoes. I had most of the mayo available for the recipe, so I ended up using a little bit of cream cheese and it came out great.
★★★★★
This recipe was really easy to make and tastes delicious.
I used an oven and found it took about 45 minutes for the potatoes to get crispy.