Cajun Spiced Roasted Potatoes

The smell of smoked paprika hitting hot olive oil still takes me back to my tiny first apartment kitchen, where I learned that the simplest ingredients could create something entirely addictive.

I once made these for a potluck when I was running late, tossing everything together in about seven minutes flat, and they were the first empty dish on the table.

Ingredients

• Baby potatoes or Yukon Gold potatoes: These varieties hold their shape beautifully and develop the crispest skin without becoming mealy or mushy inside
• Olive oil: The fat carrier that helps the spices cling and creates those irresistible golden edges we all fight over
• Smoked paprika: This is the backbone of the flavor profile, adding depth and that signature smoky note
• Garlic powder: Provides consistent garlicky flavor without the risk of burning bits like fresh garlic might
• Onion powder: Rounds out the savory base and adds a subtle sweetness that balances the heat
• Dried oregano: Brings an earthy, slightly floral note that complements the bold spices
• Dried thyme: Adds a quiet herbal background note that keeps the spices from tasting one dimensional
• Cayenne pepper: Adjust this to your heat tolerance but dont skip it entirely
• Salt and black pepper: Essential for awakening all the other flavors and creating proper seasoning balance
• Fresh parsley and lemon wedges: The brightness of fresh herbs and acid cuts through the rich spices and wakes up the whole dish

Instructions

Preheat your oven:

Crank that oven to 425°F and line a baking sheet with parchment paper for easy cleanup and to prevent sticking

Coat the potatoes:

Toss your cut potato pieces with olive oil in a large bowl until every surface glistensthis is how the spices will stick later

Mix the spice blend:

Combine the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt in a small bowl

Add the magic:

Sprinkle that gorgeous red spice mixture over the oiled potatoes and toss like your life depends on it until every piece is evenly coated

Arrange for success:

Spread the potatoes in a single layer on your prepared baking sheet without crowding them or theyll steam instead of crisp

Roast to perfection:

Let them cook for 30 to 35 minutes, flipping halfway through, until theyre golden brown with crispy edges and tender centers

Finish with flair:

Sprinkle fresh parsley over the hot potatoes and serve with lemon wedges for squeezing over the top

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My sister called me the day after I first made these, demanding the recipe because her kids had actually asked for vegetables two nights in a row.

Making Them Your Own

Sweet potatoes work beautifully here and add a natural sweetness that plays wonderfully against the bold spices.

Serving Ideas

These potatoes are equally at home beside a Sunday roast as they are paired with simple grilled tofu or added to a breakfast hash.

Storage And Reheating

Leftovers keep well in the refrigerator for up to four days, though theyre best eaten fresh from the oven when that crispy exterior is at its peak.

• Reheat in a 400°F oven for 10 minutes to restore crispiness
• The microwave will make them soggy, so avoid that method
• They can also be eaten cold, which I may or may not do standing at the refrigerator

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Theres something deeply satisfying about a dish that looks impressive but comes together with such humble ingredients.

Recipe FAQs

→ What type of potatoes work best?

Baby or Yukon Gold potatoes cut into 1-inch pieces provide the ideal texture and roasting time for crispy, tender results.

→ Can the level of spiciness be adjusted?

Yes, adjust the amount of cayenne pepper in the spice blend to control the heat according to your preference.

→ How should the potatoes be prepared before roasting?

Toss the cut potatoes evenly in olive oil to ensure they roast crisp and golden.

→ Are there any suggested garnishes?

Chopped fresh parsley and lemon wedges brighten the dish and complement the bold spices.

→ Can sweet potatoes be used instead?

Sweet potatoes offer a flavorful variation when substituted, adding natural sweetness to the spiced roast.