Crispy Oven Roasted Cajun Potatoes is an easy side dish with crispy edges, fluffy centers, and bold full-bodied flavor. Made with pantry spices and less than 5 minutes of prep.
All hail the potato! From French fries to Mexican Potatoes, a classic feature in Cajun Seafood Boils, or a hearty addition to Sausage Kale Soup, its versatility is simply unmatched.
Why You’ll Love This Recipe
Cajun Oven Roasted Potatoes are one of my favorite side dishes because they only take about 5 minutes to prep – no peeling or boiling. These flavorful little gems always come out with a perfectly crisp golden outer shell and a fork-tender middle too.
- Bold, smoky flavor from a custom Cajun seasoning blend
- Quick prep-no peeling or boiling required
- Crispy edges + fluffy centers every time
- Easy to customize with toppings or dipping sauces
What You Will Need
Below is an overview of the authentic spices you will need along with some notes for cooking this delicious recipe:
I make my own Cajun seasoning mix with common kitchen spices. This allows me to control the level of sodium in recipes and still deliver generous flavor! I’ve provided proportions in the recipe card at the bottom of this post.
What Kind of Potatoes for Roasting?
To be completely honest, you can use ANY kind of potato, including fingerling, red-skinned, russets, Yukon gold, and even sweet potatoes. Baby potatoes even make a good crispy potato!
To Peel or Not to Peel? There’s no need to peel red or gold potatoes. I do peel russets or other thick-skinned potatoes because of the texture, but there’s no rule that says you have to.
Tips for Roasting Potatoes
Whether you make them for a holiday meal or integrate them into your weeknight dinner rotation, add this recipe to your list of favorites.
- Use convection bake if you have it. During convection, air circulates throughout consistently. That’s ideal for getting crisp, golden edges on roasted vegetables like potatoes, zucchini, and butternut squash. Please note that the cooking times shorten on this setting.
- Use a dark metal sheet pan. The outer edges always crisp better than in a glass baking dish.
- Cut potatoes into ¾-inch pieces. Increase the cook time 5 minutes for 1-inch potatoes or reduce for smaller potatoes.
- Coat before putting on a pan. I use a large mixing bowl and whisk the oil and spices. Then I toss the potatoes into the mixture until everything is well coated.
- Don't crowd the baking sheet. For the best results, spread the potatoes into a single layer with a little space in between each one. This allows the heat to circulate better for crispier edges.
Topping Ideas
Delicious on their own, thanks to that stellar blend of seasonings, but if you’re feeling creative, there are plenty of ways to jazz up this dish with various topping and dip options.
Topping Ideas:
- Sour cream or plain Greek yogurt
- Chives
- Diced red onions or green onions
- Bacon bits
- Shredded Cheddar cheese
Dip Ideas:
- Healthy Ranch Dip or Chipotle Ranch
- Avocado Crema
- Ketchup
- Steak Sauce
Delicious Serving Suggestions
- Oven Baked Parmesan Pork Chops
- The Best Grilled Chicken Thighs
- Blackened Chicken
- Perfect Steak Kabobs
FAQs
For thin-skinned potatoes such as red-skinned, Yukon gold, or fingerling, it is not necessary to boil or peel them before roasting.
The secret to crispy edges on oven-roasted potatoes is to use higher heat (425 degrees F) and turn them halfway through. The side that is face down on the pan is what will turn brown and crispy, so make sure to turn them so that both sides brown well.
You can prepare potatoes up to the night before you need to cook if you submerge them in cold water. Once it’s time to cook, drain and rinse the potatoes. Washing the potatoes will remove excess starch, so they may crisp up a bit faster than if you didn’t soak them.
Yes! While they aren't something you'd think of freezing, they actually do freeze well! I place them in a freezer bag and reheat either in the oven (or toaster oven) in a frying pan on the stove. I just simply add them to the pan along with Oven Baked Chicken Breasts for an easy weeknight meal!
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Oven Roasted Cajun Potatoes
Ingredients
- 3 lbs Red or Gold Potatoes Wash and cut into ¾ inch cubes, no peeling required.
- 3 Tablespoon Olive Oil
- 2 teaspoon Paprika
- ¼ teaspoon Ground Cayenne Pepper This has about a 2 pepper spice level. For less heat, add just a pinch or less.
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ¼ teaspoon Dried Thyme
- ¼ teaspoon Oregano
- ¼ teaspoon Salt
- ⅛ teaspoon White Pepper Black Pepper can be substituted
- ¼ teaspoon Dried Parsley
Instructions
- Preheat Oven to 425 degrees F. Parchment paper will keep the potatoes from sticking best, but it isn't absolutely necessary.
- Scrub and cut potatoes into ¾ inch cubes, no peeling required.
- In a large mixing bowl, add all seasonings and olive oil. Stir until well combined.
- Add potatoes to mixing bowl and toss to coat. Spread out on a sheet pan.
- Bake for 23-28 minutes, flipping half way through, or when the bottoms are browned a bit.
Recipe Notes
- Use a metal sheet pan. The outer edges always crisp better in a dark metal pan as opposed to a glass baking dish.
- Toss them in the dressing before putting on a baking sheet. This ensures each potato is fully coated. I use a large mixing bowl and whisk the oil and spices. Then I put the potatoes and and toss the bowl until everything is well coated.
- Don't crowd the potatoes on the baking sheet. For the best results, spread the potatoes into a single layer with a little space in between each one. This allows the heat to better circulate for crispier edges.
Regina says
My new go to recipe for roast potatoes it was so so easy!
Brad says
Very well seasoned and not bland. Going to make this more often!
Irena says
My husband likes them extra crispy so I put them in the oven for about 5 minutes longer, and they were perfect.
Jenny says
Highly recommend! Great seasoning. Super flavorful.
Anna says
So good. Will definitely make again!
Sara says
Loved it! Crispy on the outside and tender in the middle.
Chelsea says
Served it with some roast chicken and green beans. Excellent