Discover the irresistible allure of Garlic Cajun Smashed Potatoes – a culinary masterpiece that transforms baby red potatoes into a symphony of flavors. Boiled, smashed, brushed with garlic Cajun butter, and baked to perfection, these potatoes redefine the essence of comfort food. It’s not mashed potatoes; it’s an experience that elevates the humble spud to new heights.
Ingredients & Substitutions
Embark on this flavorful journey with the following ingredients:
Potatoes: Opt for 12 baby red potatoes, approximately 1 1/2 to 2 inches wide, leaving the skins on. While Yukon Gold potatoes are an option, keep in mind that they won’t deliver the same texture.
Cajun Seasoning: Elevate your dish with homemade Cajun seasoning, a versatile spice that can enhance various recipes. From burgers to pasta, the possibilities are endless.
How to Smash Potatoes
After boiling, choose your preferred method to smash the potatoes:
- Potato Masher: Gently press down until the potatoes reach your desired thickness.
- Fork: Use fork tines to flatten the potatoes.
- Pan: Place a heavy-bottomed pan on top and press gently.
- Rolling Pin: Achieve uniform size and thickness with a rolling pin.
- Hands: Press down with the palms of your hands.
- Bottom of a Glass: Ensure a sturdy glass or mason jar to apply pressure without breaking.
How to Store Garlic Cajun Smashed Potatoes
To store, let the potatoes cool completely, then place them in an airtight container in the refrigerator. They’ll last for 3-4 days and can be reheated in the microwave, oven, or air fryer.
Ingredients
- 2 ½ pounds (1.13 kg) baby red potatoes, 12 potatoes, 1 ½ to 2 inches wide each
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 2 teaspoons garlic, minced
- 2 teaspoons Cajun seasoning
- Parsley, chopped (for garnish)
- ½ teaspoon kosher salt, or to taste
Instructions
- Wash and boil potatoes in salted water for 15-20 minutes until fork-tender. Boiling times may vary based on potato size.
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Drain and pat the potatoes dry, placing them on the lined baking sheet.
- Use a potato masher or the bottom of a sturdy glass to smash the potatoes to about ¼-inch thick.
- In a small bowl, combine melted butter, minced garlic, and Cajun seasoning.
- Brush the smashed potatoes with the butter mixture, reserving some for brushing after flipping.
- Bake for 25 minutes.
- After 25 minutes, flip over the potatoes and brush the remaining butter mixture on top.
- Bake for an additional 15-20 minutes until the edges are crispy. Cooking times may vary based on potato size.
- Let the potatoes rest for 5 minutes before serving.
- Top with chopped parsley for garnish. Salt to taste.
Notes
For air fryer enthusiasts:
- Boil, smash, and brush the potatoes with the butter mixture.
- Line the air fryer basket with parchment paper. Air fry for 14-15 minutes at 400°F (200°C), flipping and brushing halfway through.
- Depending on your air fryer size, you may need to work in batches, making this method a bit more time-consuming.
