Barbeque Nation Style Cajun Potatoes

spiced cajun potatoes with mayonnaise dressing on top and garnished with cilantro

4.93 from 14 votes

Barbeque Nation Style Cajun Potatoes

Barbeque Nation Style Crispy Cajun Potatoes with spicy Cajun mayonnaise dip is a great and easy appetizer for small parties or get-togethers.

Course Appetizer

Cuisine Cajan, Indian

Keyword appetizer, barbeque nation, cajun potatos, healthy, restuarant style, vegan

Diet Vegetarian

Method Air Fryer, Stovetop

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 253kcal

Author Bhavana Patil

Ingredients

Cajun Mayonnaise Dressing :

4 tablespoon mayonnaise i used eggless
1 teaspoon garlic powder
1 teaspoon onion powder optional
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon ground black pepper
1 teaspoon red chili powder
2 tablespoon milk optional
1 teaspoon tomato ketchup
salt to taste

Crispy Potatoes:

10-12 baby potatoes
2 tablespoon corn flour (corn starch)
salt to taste
oil for shallow fry
2 tablespoon onions finely chopped
1 tablespoon coriander leaves finely chopped

Instructions

Making the Cajun Mayonnaise Dressing:

Firstly, mix together the mayonnaise, tomato ketchup, and all the spices mentioned in the Cajun Mayonnaise Dressing ingredients section in a bowl.
Set aside. You can add 1-2 tablespoons of milk if the dressing is too thick. I usually add milk to get the right consistency.

Preparing the Potatoes:

Scrub the baby potatoes to get rid of any dirt.
Cook the baby potatoes with skin till just tender (90% cooked). You can either use
Instant Pot - 'MANUAL / PRESSURE COOK' for 4 minutes on HIGH and quick release manually. Here is the detailed recipe for Instant Pot Boiled Potatoes.
Stovetop Pressure Cooker - Cook for 1 whistle.
Microwave - For 5 minutes or till tender.
Stovetop Pot - Boil the potatoes for 10-15 minutes.
Finally, drain the water and let the potatoes cool.
Now place the potatoes on a chopping board, using a heavy spoon, press each baby potato till the skin just splits (do not break).
Sprinkle some cornflour on the potatoes and mix until the potatoes are lightly coated on both sides.
Shallow Fry Method:
In a shallow pan, heat some oil on a medium-high flame, shallow fry the coated baby potatoes till they turn a crispy and golden brown color. You can also deep fry.
Air Fryer Method:
I have used Instant Vortex AirFryer for this method. You can use any air fryer which is available.
Now place the coated baby potatoes into a single layer. Brush some oil on top of the potatoes.
Using the display panel, select AIRFRY, then adjust the temperature to 395°F (200°C) and set the time to 16 minutes, then touch START. So preheating starts for 3 minutes. When the display indicates “Add Food” insert the cooking tray in the center position.
When the display indicates “Turn Food” carefully flip the potatoes.
Once potatoes are crispy and golden brown, take them on to the plate.
Lastly, lay the crispy potatoes on a serving plate. Add Cajun Mayonnaise Dressing on each potato along with finely chopped onions & coriander.
Serve crispy creamy cajun spiced potatoes immediately.

Notes

Tips & Variations

Instead of baby potatoes, regular potatoes can be quartered and used. I highly recommend using baby potatoes for this recipe.
I highly recommend not to remove the skin, skin makes potatoes more crispy.
Don't over-boil the potatoes.
You can also use store brought cajun spice mix.
Cajun spice mix: This can be made 1 month ahead and stored in an airtight container at room temperature.
Cajun Mayonnaise dressing should be added over the potatoes just before serving, else it will turn soggy.

Cajun Spice Mix:

1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon ground black pepper
1 teaspoon red chili powder (paprika)
salt to taste

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition