Smashed Crispy Cajun Potatoes

Ingredients

• 500 gbaby potatoes
• 60 ml (4 tbsp)butter, melted
• 30 ml (2 tbsp)‘For Every O’Cajun’ Spice mix
• to tastesalt, for the cooking water

Instructions

1. 1

   Boil the potatoes

   Bring a large pot of salted water to the boil. Add the potatoes and cook for approximately 12 minutes, until tender but not mushy.

2. 2

   Heat the oven

   While the potatoes cook, preheat the oven to 200°C.

3. 3

   Drain and cool

   Drain the cooked potatoes and leave them to cool slightly.

4. 4

   Mix the coating

   While the potatoes cool, stir the melted butter and Cajun spice mix together in a large mixing bowl.

5. 5

   Flatten and coat

   When the potatoes are cool enough to handle, gently press each one between your palms to flatten it slightly. Add them to the butter and spice mixture and coat them.

6. 6

   Bake until crisp

   Arrange the coated potatoes on a baking tray and bake for 20 minutes, or until crispy.

What are smashed Cajun potatoes?

Smashed potatoes are boiled until tender, flattened, then baked so their rough edges crisp while the centres stay soft. This version seasons them with a Cajun-style spice mix and butter.

Cajun cooking is associated with Louisiana in the United States, where bold seasoning is a familiar feature. Here, the short ingredient list lets the spice mix bring the main flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 205 calories, 3g protein, 22g carbs, 12g fat.

The potatoes provide most of the carbohydrates, while the butter contributes most of the fat and saturated fat; the spice mix adds flavour and may contribute some sodium. Pair a portion with a protein-rich main and vegetables to make a more balanced plate.

Why baby potatoes work

Small potatoes cook relatively quickly and are easy to flatten in one press. Their skins also help the potatoes hold together as you coat and bake them.

Get the first cook right

Tender potatoes: cook them for approximately 12 minutes, checking that a knife can enter without the potato turning mushy. Potatoes that are still firm may split rather than flatten cleanly.

Cool slightly: drain them and let the steam subside before handling. This makes them easier to press without burning your hands.

Flatten gently

Light pressure: press each potato between your palms just enough to squash it slightly. Keeping it mostly intact makes it easier to transfer and coat.

Even coating: turn the potatoes gently in the butter and spice mixture so the seasoning reaches the flattened surfaces.

Bake for crisp edges

Hot oven: bake at 200°C for 20 minutes, as directed, until the potatoes are crispy. The rough, flattened surfaces provide plenty of area to brown.

Use the visual cue: check the potatoes at the end of the baking time and take them out once crisp. The recipe does not specify a separate browning stage or a longer bake.

Serve them with

These potatoes work alongside roasted vegetables, grilled meat, fish or a bean-based main. Add a green salad or steamed greens for a fresh contrast to the buttery spice coating.

Recipe notes & tips

• Choose potatoes of similar size so they cook at roughly the same rate.
• Check tenderness near the end of the 12-minute boil to avoid overcooking.
• Let the potatoes cool until manageable before flattening them.
• Press gently so each potato stays in one piece.
• Coat the potatoes carefully to distribute the spice mixture across their surfaces.
• Serve soon after baking for the crispiest texture.

Variations

• Add garlic: mix a little crushed garlic into the melted butter and spice.
• Add herbs: finish with chopped parsley or coriander after baking.
• Bring extra heat: add chilli flakes to the Cajun mixture.
• Use oil: replace some or all of the butter with olive oil for a different coating.
• Add a dip: serve with a cooling yoghurt dip alongside the potatoes.

Common mistakes to avoid

• Overboiling: the potatoes can fall apart when pressed; stop cooking when they are tender but not mushy.
• Flattening too hard: the potatoes may break into pieces; use a gentle, even press.
• Handling while very hot: the potatoes are difficult to press safely; let them cool slightly first.
• Leaving patches uncoated: the seasoning will be uneven; turn each potato gently in the mixture.
• Baking for too long: the potatoes can dry out; check for crispness at 20 minutes.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in an oven until hot and crisp again; microwaving will soften the edges.

Frequently asked questions