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

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Appetizer
  • Cuisine: Cajan, Indian

Ingredients

Cajun Mayonnaise Dressing:

  • 4 tablespoons mayonnaise (i used eggless)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder (optional)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon red chili powder
  • 2 tablespoons milk (optional)
  • 1 teaspoon tomato ketchup
  • salt (to taste)

Crispy Potatoes:

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

Method

Making the Cajun Mayonnaise Dressing:

  1. 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:

  1. Scrub 10-12 baby potatoes to get rid of any dirt.
  2. 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 Baby 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.
  3. Now place the potatoes on a chopping board and gently press each baby potato with the bottom of a glass, or a small bowl, until the skin splits (do not break).
  4. Sprinkle about 2 tablespoons of cornflour over the potatoes and toss them gently to ensure an even, light coating on all sides.
  5. Shallow Fry Method: In a shallow pan, heat some oil over medium-high heat and shallow fry the coated baby potatoes until they turn crispy and golden brown. Alternatively, you can deep fry them for an extra crunch.
  6. Air Fryer Method: Preheat your air fryer at 395°F (200°C). Spray or brush the air fryer basket with oil so the potatoes don’t stick. Now, place the coated baby potatoes into a single layer. Brush some oil on top of the potatoes.
  7. Air fry at 395°F (200°C) for 16 minutes or until the potatoes start browning and turn crispy. Flip them halfway through, and spray some oil on the top. Once the potatoes are crispy and golden brown, take them onto the plate.
  8. Finally, arrange the crispy potatoes on a serving plate. Drizzle a generous amount of Cajun mayonnaise dressing and garnish with finely chopped onions and coriander leaves.
  9. Serve crispy creamy cajun spiced potatoes immediately.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.