Cajun Spiced Roasted Potatoes

The first time I made these Cajun spiced roasted potatoes was during a backyard cookout when my friend Sarah forgot her signature potato salad at home. We had a bag of baby potatoes sitting on the counter and a pantry full of spices, so I started throwing things into a bowl and hoping for the best. The aroma that filled the kitchen was so incredible that her husband actually came inside to investigate what smelled better than anything on the grill. Now these potatoes show up at every gathering we host, and I always have to make double the batch.

Last summer my neighbor Mike smelled these roasting through our open kitchen window and showed up at our back door with a container in hand, pretending he just happened to be passing by. We laughed about it but I completely understood the pull of that smoky paprika and garlic wafting through the neighborhood air. His wife now texts me whenever she sees baby potatoes on sale, just as a gentle reminder that these might need to happen soon.

Ingredients

• Baby potatoes 900 g (2 lbs): The waxy texture holds up beautifully to roasting and the smaller size means more surface area for that spice crust to form
• Olive oil 2 tbsp: This helps the spices adhere and creates that golden crispy exterior we all want in roasted potatoes
• Smoked paprika 1½ tsp: The secret ingredient that gives these potatoes their deep smoky flavor without actually using a smoker
• Garlic powder 1 tsp: Provides consistent garlic flavor throughout every bite without the risk of burning that fresh garlic sometimes has
• Onion powder 1 tsp: Adds a subtle sweetness that balances beautifully with the heat from the cayenne
• Dried oregano 1 tsp: Brings an earthy herbal note that grounds all the bold spices together
• Dried thyme 1 tsp: Adds a mild floral flavor that pairs perfectly with the other herbs and spices
• Cayenne pepper ½ tsp: Start here and adjust up or down based on your heat preference
• Salt 1 tsp: Essential to enhance all the other flavors and help draw out moisture for better crisping
• Black pepper ½ tsp: Adds a gentle warmth that complements without overpowering the other spices
• Fresh parsley 2 tbsp: Brightens the dish with a fresh pop of color and light herbal flavor
• Lemon wedges: A quick squeeze right before serving cuts through the richness and highlights all the spices

Instructions

Get your oven ready:

Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier

Mix your spice blend:

In a large bowl combine the olive oil smoked paprika garlic powder onion powder oregano thyme cayenne pepper salt and black pepper mixing well until it forms a fragrant paste

Coat the potatoes:

Add the halved baby potatoes to the bowl and toss thoroughly until every single piece is evenly coated with the reddish brown spice mixture

Arrange for maximum crunch:

Spread the potatoes in a single layer on your prepared baking sheet placing them cut side down which is absolutely crucial for getting that irresistible crispy bottom

Roast to golden perfection:

Bake for 30 to 35 minutes stirring halfway through until the potatoes are deeply golden brown on the edges and fork tender

Finish with fresh touches:

Sprinkle with chopped fresh parsley and serve with lemon wedges on the side for squeezing over right before eating

Save

These potatoes became a regular feature at our Sunday family dinners after my dad tasted them and immediately declared they were better than any restaurant potatoes he had ever ordered. Now he requests them specifically whenever he comes over and has even started growing fresh parsley in his garden just so he can bring some over when I make this recipe.

Make Ahead Magic

You can cut and season the potatoes up to 24 hours in advance storing them in an airtight container in the refrigerator. When ready to cook simply spread them on the baking sheet and add a couple minutes to the roasting time to account for the cold start.

Customization Ideas

Toss some sliced bell peppers or red onion wedges onto the baking sheet during the last 15 minutes of roasting for added color and sweetness. A sprinkle of grated parmesan during the final 5 minutes creates a salty crispy crust that takes these potatoes over the top.

Perfect Pairings

These Cajun potatoes are incredibly versatile and work with so many main dishes but they truly shine alongside grilled proteins. They have a way of making any meal feel like a special occasion.

• Grilled chicken thighs or breasts marinated in lemon and herbs
• Pan seared steak with a simple butter sauce
• Roasted fish or grilled shrimp for a lighter dinner option

Save

There is something deeply satisfying about a perfectly roasted potato and when it is coated in these bold Cajun spices it becomes something truly special. I hope these bring as much joy to your table as they have to mine.

Common Questions

→ How do I get the potatoes extra crispy?

Soak the cut potatoes in cold water for 30 minutes before drying thoroughly. This removes excess starch and helps create a crispier texture when roasted.

→ Can I adjust the spice level?

Yes, cayenne pepper can be increased or reduced depending on your heat preference without affecting the overall flavor balance.

→ What potatoes work best for this dish?

Baby potatoes, halved or quartered, hold their shape well and roast evenly, making them ideal for this preparation.

→ Is it possible to add other vegetables?

Absolutely. Adding sliced bell peppers or onions before roasting introduces additional sweetness and texture variations.

→ What dishes pair well with these spiced potatoes?

They complement grilled chicken, steak, or fish beautifully, enhancing the meal with their bold, smoky flavors.