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Cajun Roasted Potatoes with Creole Dipping Sauce


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Rate this recipe 4.6/5 (9 Votes)


  • For Cajun Potatoes:
  • 1/4 cup olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 3 pounds red-skinned potatoes, cut into wedges
  • For Creole Dipping Sauce:
  • 1 cup sour cream
  • 1/4 cup minced scallions
  • 2 tablespoons Creole mustard and minced fresh parsley
  • 2 tablespoons minced fresh parsley
  • 4 teaspoons distilled white vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon cayenne
  • salt
  • freshly ground black pepper


Servings 8


Step 1

Make Cajun Potatoes:
Preheat oven to 450° with racks in top and bottom thirds. Place two baking sheets in oven.

Whisk together oil, oregano, thyme, garlic powder, paprika, salt, black pepper, and cayenne; toss with potatoes. Arrange potatoes on prepared baking sheets in single layers.

Roast potatoes on top and bottom racks until fork-tender, 35 minutes, flipping halfway through; season with salt. Serve potatoes with Creole Dipping Sauce.

Make Creole Dipping Sauce:
Whisk together sour cream, scallions, Creole mustard, parsley, distilled white vinegar, honey, and cayenne; season with salt and black pepper.

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