Wednesday, March 15, 2017

Cajun Potatoes

I was amazed at the variety of food that was offered at Barbeque Nation restaurant. The fact that they have a full fledged buffet menu after all the initial appetizers came as quite a surprise and the kids and my parents enjoyed it too. My dad is a big fan of potato based dishes and he particularly liked the Cajun Potatoes that was served as one of the appetizers. Wanting to try it at home and make a healthier version of it, I gave it a shot and it turned out to be very good. I also made it as an appetizer for a party and our friends loved it too. The spicy, roasted potatoes combined the creamy dressing and the crunch of onions makes it a winner.

Tip: Mix the potatoes with the dressing only when it's time to serve. I have had success with using Red potatoes and also keeping the skin is good for a nice crispy exterior. 



Red Potatoes - about 6, scrubbed thoroughly and washed (since we are keeping the skin on)
Olive Oil - 1 to 2 tbsp.
Red Chilli powder - about 1 tsp (adjust based on desired spice level)
Turmeric Powder - 1/4 tsp (optional)
Salt - to taste

Mayonnaise - 2 tbsp.
Plain Greek Yogurt - 2 tbsp (strain regular yogurt with a cheesecloth for a few hours as a replacement)
Onions - 2 to 3 tbsp, finely chopped
Paprika - half tsp
Dried Italian herbs - 1 tsp
Black pepper - 1/4 tsp
Garlic powder - half tsp
Salt - to taste

Optional Topping - Fried Onions or Jalapenos  (I used store bought) , Coriander/Cilantro leaves or spring onion tops

1) Boil the red potatoes in some hot water till they are par boiled. Inserting a fork in them should be easy but they should still be firm.

2) Meanwhile combine all the dressing ingredients and let it rest while the rest of the potato preparation go on.

3) Allow this to cool and cut into 1.5 inch chunks. Toss with olive oil, salt, turmeric and red chilli powder and spread evenly as one layer on a large baking sheet.
4) Cook in a pre-heated oven at 400 degrees F for about 20-30 mins till roasted and crispy. Flip once in between.

5) When ready to serve, combine the warm potatoes with the dressing and top with some fried onions, cilantro etc.