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Cajun Potatoes

 INGREDIENTS:

  1. For the Potatoes:
  2. Baby Potatoes 10-15
  3. Corn flour 4 tbsp
  4. All-Purpose flour 2 tbsp
  5. Red Chili Powder 1/2 tsp
  6. Baking soda, a pinch
  7. Water as needed
  8. Salt to taste 
  9. Oil for shallow or deep frying
For the Cajun Spice mix:
  1. Paprika 2 tsp
  2. Garlic Powder 2 tsp
  3. Onion Powder 1 tsp
  4. Dried Oregano 1 tsp
  5. Dried Thyme 1 tsp
  6. Cayenne Pepper 1 tbsp
  7. Black Pepper Powder 1 tsp
  8. Salt to taste
For the Cajun Sauce:
  1. Mayonnaise 3 tbsp
  2. Fresh Cream or Hung Curd 2 tbsp
  3. Cajun Spice Mix 1 - 1.5 tsp
  4. Tomato Ketchup 1 tbsp
  5. Salt to taste

METHOD:

Serving Size: 4-5

Boil the baby potatoes with skin on until just soft but not mushy. Let them cool, then gently press with a potato masher to slightly flatten them. 

Mix corn flour, all-purpose flour, red chili powder, baking soda, and salt in a bowl. Add enough water to make the batter medium-thin and flowing. The batter should lightly coat the surface of the potatoes.

Dip each potato into the batter, coat lightly, and shallow or deep fry until crispy and golden. Alternatively, you can bake them in a preheated oven at 200 degrees C for 30-35 minutes until the edges start to crisp. Brush or drizzle each potato with oil or melted butter before placing it in the oven.

Mix mayonnaise, cream or hung curd, Cajun spice, tomato ketchup, and salt in a bowl. Whisk until smooth and pourable. Add 1-2 tsp milk to reach your desired consistency.

Arrange hot, crispy potatoes on a serving plate. Drizzle generously with the creamy Cajun sauce. Garnish with chopped coriander leaves, diced onion, and a sprinkle of chili flakes. 

Serve Cajun potatoes with tomato-onion salsa or corn salad.





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