Crispy creamy Cajun Spiced Potatoes is a Restaurant style appetizer and is most popular in the restaurant called BBQ Nation. Here the crispy fried baby potatoes are topped with a creamy and spicy mayonnaise dressing. These are one of the best recipes you can add as a side dish or appetizer for your Party.
Ingredients:
· Potatoes – 20-22
· Water - to boil
For Coating:
· Corn Starch - 4 tbsp
· All Purpose Flour / Maida - 2 tbsp
· Water - to make a batter
· Oil - to cook / shallow fry
For the Cajun Mayonnaise dressing:
· Mayonnaise - ¾ cup
· Herbs Mixed - ½ tsp
· Chili Flakes - 1 tsp
· Garlic Powder - 3 tsp
· Onion Powder - 1 tsp
· Pepper Powder - ½ tsp
· Paprika / Kashmiri Red Chili - 2 tsp
· Salt - ½ tsp
· Milk - ½ of ¾ cup / to adjust
For Garnish:
· Onion – finely chopped
· Coriander leaves – finely chopped
· Paprika/ Red Chili Powder
Method:
· Wash the potatoes nicely and pressure cook it for 2 whistles on high flame. Simmer it for 5 minutes. Let it depressurize naturally.
· Now slowly flatten the potatoes using your palm.
· Take a mixing bowl add corn starch, all-purpose flour and add water to form a thin batter. Do not make it too runny.
· Take a shallow pan, add oil in it. Now dip the pressed potatoes in the batter and fry the potatoes till it turns golden brown in colour and is crisp. Fry for 2-3 minutes on each side. I have used an Air frier to cook these potatoes.
· Remove the potatoes from the oil and let the oil drain from the potatoes.
· Now take a bowl add mayonnaise, mixed herbs, chili flakes, garlic powder, onion powder, pepper powder, paprika or Kashmiri red chili powder, salt. Give a good mix. Now slowly add milk to adjust the consistency. Give a good mix and make sure that it isn’t very runny. Your Cajun mayonnaise dressimg is ready.
· In order to serve the Cajun potatoes, first place the crisp fried potatoes and top it with the Cajun Mayonnaise and finally garnish with chopped onion, coriander leaves and paprika or red chili powder.
· Your Barbeque style Cajun spiced potatoes are ready to be served.
