Crunchy Cajun-inspired Oven Potatoes
Space Potatoes [Photo credit: Alex Paternostro]
by Seth Paternostro
November 7, 2021
Hey, Spud! Why the long face? Today’s a happy day: you’re going to get crunchy. Now, don’t be scared. Everything is quite easy. You’ll have a quick shave, an aromatic bath, a little time to steam, and rub on some stuff that’ll make you smell really nice. Then, you’ll finish getting crunchy, and whoever is lucky enough to eat you won’t forget it. Don’t worry if things go by too fast. It usually does! So just be yourself and have a good time...
Serves 8
Total time
1 hour 15 minutes
Equipment:
cutting board, chef’s knife or cleaver, large pot, flat cast iron griddle or baking sheet, colander, measuring spoons, peeler, tasting fork
Tableware:
plates and utensils
Ingredients
12 Idaho potatoes
½ shallot
2 garlic cloves
⅛ tsp baking soda
1 tbsp unsalted butter
1 tbsp white wine vinegar
¼ cup buttermilk
½ tsp ground black pepper, plus more as needed
2 tsp Slap Ya Mama Cajun Seasoning
6 tbsp peanut oil, plus more as needed
Water, as needed
Salt, as needed
Tabasco, for serving
Instructions
Set out all equipment, tableware, and ingredients. Preheat the oven to 450°F with a cast iron baking sheet on the middle rack. Bring a large pot of water to a boil, then add the baking soda, butter, and a few palmfuls of salt.
Wash and peel the potatoes, slice into thick wedges that are about 2½-inches long by 2-inches wide at the widest point, and add to the boiling water.
Peel, and smash the garlic cloves, along with the shallot. Add to the pot with a pinch of black pepper.
After the potatoes have boiled for a few minutes, poke with a fork. The fork should go through easily, but the potatoes should not immediately fall apart.
Remove the aromatics, pour off the water into a colander, then return the potatoes to the pan. Dry over low heat until steam is no longer visible.
Drizzle over the white wine vinegar, buttermilk, and peanut oil. Sprinkle over the black pepper and Slap Ya Mama, then toss until evenly coated and the edges of the potatoes have begun to break apart into a thin paste.
Drizzle a thin layer of oil on the cast iron baking sheet. Add the potatoes, and spread them out in a single layer.
Roast for 20 minutes, flip the potatoes over, then continue cooking for around 20 more. The potatoes should be golden brown and crisp.
Season with more Slap Ya Mama if needed, and serve with Tabasco sauce.
NUTRITION FACTS:
Calories 272 Total Fat 11.6g (15%) Saturated Fat 2.8g (14%) Cholesterol 4mg (1%) Sodium 166mg (7%) Total Carbohydrate 39.9g (15%) Dietary Fiber 3.1g (11%) Total Sugars 1.9g Protein 4.8g Vitamin D 0mcg (0%) Calcium 41mg (3%) Iron 2mg (9%) Potassium 950mg (20%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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