Cajun Spiced Roasted Potatoes (Printer-friendly)
Golden potatoes coated with Cajun spices and herbs, oven-roasted to a crispy finish.
# What You’ll Need:
→ Potatoes
01 - 1.5 lbs Yukon Gold or red potatoes, washed and cut into 1-inch cubes
→ Seasonings & Oil
02 - 2 tbsp olive oil
03 - 1½ tsp Cajun seasoning (store-bought or homemade)
04 - ½ tsp smoked paprika
05 - ½ tsp garlic powder
06 - ½ tsp onion powder
07 - ¼ tsp freshly ground black pepper
08 - ½ tsp kosher salt
→ Herbs
09 - 2 tbsp fresh parsley, chopped
10 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, toss the cubed potatoes with olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, and salt until evenly coated.
03 - Spread the potatoes in a single layer on the prepared baking sheet.
04 - Roast for 30–35 minutes, turning once halfway through, until potatoes are golden brown and crispy on the edges.
05 - Remove from the oven and transfer to a serving bowl. Sprinkle with fresh parsley and thyme. Toss gently to combine.
06 - Serve hot as a side dish or appetizer.
# Expert Tips:
01 -
- The crispy edges and tender interior create that perfect texture everyone craves in roasted potatoes
- One bowl, one pan, and hardly any prep work for maximum flavor payoff
- The spice blend hits all the right notes without being overwhelmingly spicy
02 -
- Soaking the cut potatoes in cold water for 20 minutes removes excess starch and makes them significantly crispier
- Crowding the baking sheet is the fastest way to end up with soggy potatoes, so use two sheets if needed
- The parchment paper is not just for cleanup, it helps the potatoes brown more evenly without sticking
03 -
- Use a rimmed baking sheet to prevent the potatoes from sliding off when you flip them
- Let the pan heat up in the oven for a few minutes before adding the potatoes for extra crispy bottoms