Spicy Cajun Roasted Potatoes – Just Add Guacamole!

Those who really know me well, know my love of cajun spice runs deep. For me, it’s the most versatile spice to have in one’s kitchen. These cajun roast potatoes are where it all started. The best part… They are spicy and crispy on the outside, fluffy potato goodness on the inside. Just how a good roast potato should be!

A cream roasting pan full of roasted Cajun potatoes garnished with sea salt and finely chopped parsley. A small grey bowl of sour cream sits on top.

A bit of a backstory!

As an apprentice chef, there was a couple of years where I would have split shifts – a really annoying prospect when you live 40 minutes from work. I would entertain myself with all sorts of activities just trying to pass the time in between shifts… the gym, wondering our local art gallery, and by far the best, sitting in my favorite cafe treating myself to a bowl of cajun chunks with guacamole.

Now these spicy roasted potatoes are a bit different from the original – they were deep-fried. But these still have all the best bits. The crispy and crunchy exterior, perfect for dipping in sweet chili sauce (or sour cream to cool those Cajun spices down a bit!)

Here is why you will love these roasted Cajun potatoes…

These crispy Cajun potatoes are a super easy recipe to make and make a great side dish for roast dinners, burgers or even just a game day treat!

You’ll only need FOUR ingredients – it doesn’t get any better. Good ingredients that just work well together. Amen!

What do I need?

  • Potatoes – Any good roasting kind of potato will work well. I like to use baby potatoes (suitable for boiling) because they are easy to pull apart, however, it really depends on what is in season and available. Bigger potatoes can just be cut up instead of breaking in half. King Edwards and Dutch creams are a really good option (and easy to find) in Australia. If you’re in the US, Yukon gold potatoes are a great option.


  • Duck Fat – makes the BEST crispy potatoes. It has a delicious rich flavor and a high smoke point compared with common cooking oils like olive oil which makes it perfect for roasting golden roast potatoes or even french fries! It’s also an essential ingredient when making duck confit or terrines. If you can’t get your hands on duck fat, try goose fat instead. It’s basically the same thing and will give the same result, just a different animal. You’ll find them in specialty food stores, or sometimes, your local grocery store.


  • Cajun Spice Mix. I seriously can’t live without a good cajun spice in my pantry. At the moment I’m OBSESSED with Hard Core Carnivores Cajun, however, you can use whichever brand you like. A Cajun spice mixture is a blend of paprika, garlic powder,  onion powder, cayenne pepper, and oregano. It’s relatively easy to find or even make your own cajun seasoning from scratch. While any Cajun seasoning blend will come with a bit of a spice level, you can easily tone it down with accompaniments or reduce the amount of spice that you use.


  • Sea Salt Flakes for seasoning. 

The nitty gritty

  1. Place potatoes in a large pot and fill them with enough cold water to cover them. Boil for 30 minutes or till cooked through and fork tender.

  2. While the potatoes are boiling, make the basting oil by combining the cajun spice blend and duck fat in a small bowl. Give it a quick whisk to combine and set aside.

  3. Preheat the oven to 210 degrees Celsius.

  4. Drain and transfer the potatoes to a large roasting pan or rimmed baking tray. Using both hands, gently “break” each potato in half. Arrange in a single, even layer in the roasting dish. Be careful not to crowd the pan. Brush the duck fat over the potatoes making sure to coat them thoroughly. Give the pan a quick shake to make sure everything is evenly coated.

  5. Pop them into the preheated oven and roast till golden brown (approx. 40+ minutes). While hot, sprinkle liberally with sea salt flakes.

Equipment

I’ve recently been roasting my potatoes in a cast iron roaster – my Mother’s Day present! Before that, it was always my Steelpan roaster. It’s a multipurpose stainless steel baking pan. However, any baking sheet will work as long as they have a rim around the edge and don’t have a non-stick coating. You want the potatoes to stick to the base a bit to get that crispy-ness!

You’ll also need a large pot to boil the potatoes in, a small bowl, and a basting brush for coating the potatoes in duck fat.

Cook’s notes

When baking duck fat roasted potatoes, make sure your oven is nice and hot. Otherwise, the potatoes will just stew in the duck fat. We want crispy roast potatoes. Fluffy on the inside and golden on the outside!

If you find your potatoes aren’t roasting evenly, I sometimes like to brush a little extra duck fat over each potato halfway through cooking.

Garnish with finely chopped coriander or parsley.

Serve this easy cajun potato recipe with…

A bowl of homemade guacamole, sour cream, and sweet chili dipping sauce is my idea of heaven. The kind of food I dream about. Want to take the heat factor up a notch? Add a chili hot sauce to the mix! Any potato lover will seriously be your best friend forever!

Love Cajun spice mix as much as I do. Pair these crispy potatoes as a side dish to this Cajun chicken burger!

A salad and some grilled fish will give you a spicy take on fish and chips.

On the side of Dutch oven pulled chicken burrito and chipotle butter corn ribs

A close up of a cream enameled cast iron pan full of cajun spiced roast potatoes. A small bowl of sour cream sits on top.

Storage

Store excess unused duck fat should be stored in an airtight container or glass jar in the fridge. It will last for months. You can also reuse any used duck fat from the roasting pan. Any remaining oils should first be strained of any food bits and then stored (and reused) in a container for up to 6 weeks.

These Cajun roasted potatoes ideally should be eaten on the same day they are cooked.

Love a good spud recipe? Try these ones…

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A close up of a cream enameled cast iron pan full of cajun spiced roast potatoes. A small bowl of sour cream sits on top.

Spicy Cajun Roasted Potatoes – Just Add Guacamole!

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  • Author: Emma Lee
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 people 1x
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Mexican

Description

They Cajun roasted potatoes are spicy and crispy on the outside, fluffy potato goodness on the inside. Just how a good roast potato should be!


Ingredients

Scale
  • 1kg baby potatoes
  • 1 tbsp Cajun spice
  • 4 tbsp duck fat
  • sea salt flakes to season

Instructions

  1. Place potatoes in a large pot and fill them with enough cold water to cover them. Boil for 30 minutes or till cooked through and fork tender.
  2. While the potatoes are boiling, make the basting oil by combining the cajun spice blend and duck fat in a small bowl. Give it a quick whisk to combine and set aside.
  3. Preheat the oven to 210 degrees Celsius.
  4. Drain and transfer the potatoes to a large roasting pan or rimmed baking tray. Using both hands, gently “break” each potato in half. Arrange in a single, even layer in the roasting dish. Be careful not to crowd the pan. Brush the duck fat over the potatoes making sure to coat them thoroughly. Give the pan a quick shake to make sure everything is evenly coated.
  5. Pop them into the preheated oven and roast till golden brown (approx. 40+ minutes). While hot, sprinkle liberally with sea salt flakes.

Notes

When baking duck fat roasted potatoes, make sure your oven is nice and hot. Otherwise, the potatoes will just stew in the duck fat. We want crispy roast potatoes. Fluffy on the inside and golden on the outside! 

If you find your potatoes aren’t roasting evenly, I sometimes like to brush a little extra duck fat over each potato halfway through cooking.

Garnish with finely chopped coriander or parsley.

Nutrition

  • Serving Size:
  • Calories: 194
  • Sugar: 2 g
  • Sodium: 453 mg
  • Fat: 8.9 g
  • Carbohydrates: 26.9 g
  • Protein: 3 g
  • Cholesterol: 8.5 mg

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