Cajun Spiced Roasted Potatoes (Printable View)

Golden, crispy potatoes with bold Cajun spices for a flavorful complement or snack.

# What You Need:

→ Potatoes

01 - 2 lbs baby potatoes, halved or quartered

→ Spices & Seasonings

02 - 2 tbsp olive oil
03 - 1½ tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1 tsp dried oregano
07 - 1 tsp dried thyme
08 - ½ tsp cayenne pepper
09 - 1 tsp salt
10 - ½ tsp black pepper

→ Optional Garnish

11 - 2 tbsp fresh parsley, chopped
12 - 1 lemon, cut into wedges

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper. Mix thoroughly to form a uniform seasoning paste.
03 - Add halved potatoes to the bowl. Toss vigorously until each piece is evenly coated with the spice mixture.
04 - Spread potatoes in a single layer on the prepared baking sheet, placing cut sides down to maximize surface crispiness.
05 - Roast for 30-35 minutes, stirring halfway through cooking time. Potatoes are done when golden brown and easily pierced with a fork.
06 - Remove from oven. Sprinkle with fresh parsley and serve with lemon wedges on the side if desired.

# Expert Advice:

01 -
  • The spice blend creates this incredible crust that makes each bite feel special
  • They come together in under an hour but taste like they took all day
  • Everyone can customize their heat level and still enjoy the same dish
02 -
  • For extra crispy potatoes, soak the cut pieces in cold water for 30 minutes and dry them completely before seasoning
  • Do not crowd the baking sheet or the potatoes will steam instead of roast
  • Letting them rest for a few minutes after roasting helps the crust firm up even more
03 -
  • Make a double batch of the spice blend and store it in an airtight container for future use
  • If the spices seem too dark before roasting, do not worry, they will taste perfect once cooked
  • Red potatoes work especially well because they hold their shape during high heat cooking

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