Cajun Spiced Potatoes

Servings: 2 people
Cuisine: Fusion
Course: Appetizer
Time: 20 minutes
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Crisp baby potatoes topped with a creamy aromatic sauce. Cajun Spiced Potatoes, the popular restaurant-style appetizer, is just as easy to make at home.


For the potatoes

  • 250 gms baby potatoes
  • 1/2 tsp salt or to taste
  • 4 tbsp cornflour
  • 2 tbsp all-purpose flour
  • 1/2 tsp white pepper powder
  • 1/2 tsp mixed herbs

For the Cajun sauce

  • 3/4 cup mayonnaise
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp cumin powder (jeera)
  • 1/2 tsp white pepper powder
  • 1/2 tsp salt or to taste
  • 1 tsp red chilli powder
  • 3-4 tbsp milk


  • Clean and wash the baby potatoes. Boil until almost done or pressure cook them for two whistles.
  • Flatten each potato a bit and keep aside.
  • Make a thick slurry of cornflour, all-purpose flour, salt, white pepper powder, and mixed herbs with water.
  • Coat each potato in the slurry and shallow fry on medium heat until crisp. Remove and keep aside.
  • In the meantime, prepare the Cajun sauce. In a bowl, mix mayonnaise, garlic powder, onion powder, smoked paprika powder, oregano, thyme, cumin powder (jeera), white pepper powder, salt, and red chilli powder. Mix well with milk until it is dropping consistency. If it is too thick, add more milk.
  • To serve, place the potatoes in a serving dish. Spoon the Cajun sauce on top. Garnish with some paprika, red chilli flakes, and coriander leaves. Serve hot.


  • Although you can use regular-sized potatoes, baby potatoes with the skin on work better for this recipe. 


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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Dr. Preeti Chauhan.

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Cajun Spiced Potatoes