Garlic Cajun Smashed Potatoes Recipe

The Joy of Smashing

Let me tell you about smashed potatoes. They are the best of both worlds. You get a soft, fluffy inside. And you get a crispy, crunchy outside. It is a perfect bite every single time.

My grandson calls them “wrinkly potatoes.” I still laugh at that. But he is right. Those crispy edges have so much character. They are full of little nooks for the tasty butter to hide in. What is your favorite kind of potato to eat?

A Little Cajun Magic

Now, we are giving our potatoes a bit of a kick. We use Cajun seasoning. It is not just spicy. It has paprika, garlic, and oregano too. It makes the whole kitchen smell wonderful.

This matters because food should be a small adventure. Trying new flavors keeps things exciting. It is like a holiday for your tongue. *Fun fact:* The word “Cajun” comes from French settlers in Louisiana. They brought their cooking with them.

My First Potato Fail

The first time I made these, I was too gentle. I did not smash them enough. They were like little fluffy pillows. No crunch at all! We had to put them back in the oven.

Do not be shy when you smash. Give them a good press. You want them about a quarter-inch thick. This creates more surface area. That is the secret to getting them extra crispy. Have you ever had a kitchen mistake turn out okay?

Butter, Garlic, and Love

The sauce is simply melted butter, garlic, and that Cajun spice. You brush it on both sides. Doesnt that smell amazing? It sizzles when it hits the hot pan. That is the sound of flavor.

This step matters. The butter helps the potatoes get golden brown. It also makes the seasoning stick. Every single bite is full of flavor. It is a simple trick that does a big job.

The Final Crispy Wait

After the second bake, they come out perfect. The edges are dark and crispy. But you must let them rest for five minutes. This is the hardest part. They look and smell so good.

This wait makes them even crispier. It lets them set up. Then you sprinkle on fresh parsley. It adds a little fresh color. What meal would you serve these crispy potatoes with?

Ingredients:

Ingredient	Amount	Notes
Baby red potatoes	2 ½ pounds (12 potatoes)	1 ½ to 2 inches wide each
Unsalted butter, melted	½ cup (1 stick / 113 g)
Garlic, minced	2 teaspoons
Cajun seasoning	2 teaspoons
Parsley, chopped	For garnish
Kosher salt	½ teaspoon	Or to taste

My Crispy Garlic Cajun Smashed Potatoes

Oh, these potatoes bring back such memories. My grandson calls them wrinkly potato chips. I still laugh at that. They are crispy, salty, and full of flavor. The best part is how simple they are to make. You just need a few good potatoes and a happy heart. Let’s get our hands busy in the kitchen. Doesn’t that smell amazing already?

Step 1: First, give those baby potatoes a good wash. Get all the dirt off. Then, we boil them in salty water until they are soft. A fork should slide in easily. This makes them ready for smashing. (My hard-learned tip: Don’t boil them too long or they’ll get mushy!)

Step 2: While they boil, heat your oven to 425°F. Line a baking sheet with parchment paper. This makes cleanup so much easier. I learned that after scrubbing many pans. Now, drain your soft potatoes and pat them dry. Place them on your prepared sheet.

Step 3: Here is the fun part. Take a glass or a potato masher. Gently press down on each potato. Smash it flat, about a quarter-inch thick. They look like little potato pancakes. My grandkids love to help with this step. It feels a bit silly and wonderful.

Step 4: Mix your melted butter, minced garlic, and Cajun seasoning in a bowl. That butter mixture is pure gold. Brush it generously over all your smashed potatoes. Save some for later. What’s your favorite smell from the kitchen? Share below!

Step 5: Bake them for 25 minutes. Then, carefully flip each one. They will be getting crispy. Brush the rest of that yummy butter on top. Pop them back in the oven. Bake for another 15-20 minutes until the edges are golden and crisp.

Step 6: Let them rest for five minutes. This helps them get even crispier. Then, sprinkle on some fresh parsley and a little extra salt. Now they are ready to eat. I promise, you will love the crunch.

Cook Time: 45-50 minutes
Total Time: About 1 hour 15 minutes
Yield: 12 servings
Category: Side Dish

Three Tasty Twists to Try

This recipe is like a good friend. It’s wonderful as it is, but you can dress it up. Feel free to play with your food. I do it all the time. Here are a few ideas to get you started. Which one would you try first? Comment below!

Cheesy Herb Delight. After flipping, sprinkle with Parmesan and dried Italian herbs. So cheesy and good.

Smoky & Spicy. Add a pinch of smoked paprika and a dash of cayenne to the butter. It gives a nice little kick.

Lemon Pepper Zing. Swap the Cajun seasoning for lemon pepper. Finish with a squeeze of fresh lemon juice. It’s so bright and fresh.

What to Serve With Your Potatoes

These potatoes are a perfect sidekick. They go with almost anything. I love them next to a simple roasted chicken. The juices from the chicken are so good with the crispy potatoes. A fresh green salad with a tangy dressing is lovely too. It balances everything out.

For a drink, a cold glass of lemonade is just right. The sweetness cuts the spice. For the grown-ups, a crisp lager beer pairs wonderfully. It cleanses the palate between each delicious bite. Which would you choose tonight?

Keeping Your Smashed Potatoes Tasty

Let us talk about keeping these potatoes for later. They are best fresh and crispy. But you can store them in the fridge for three days.

I do not recommend freezing them. They get a bit soggy when thawed. I learned this the hard way with my first batch.

To reheat, use your oven or an air fryer. This brings back their wonderful crunch. A microwave will make them soft.

You can boil the potatoes ahead of time. This makes dinner come together so fast. A little planning makes busy nights easier. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Potato Problems

Sometimes potatoes do not turn out right. Do not worry. I have some easy fixes for you.

First, if your potatoes are soggy, you did not dry them enough. Pat them very dry after boiling. I remember when my grandson forgot this step. We had soft potatoes that night.

Second, if they are not crispy, your oven might be too cool. An oven thermometer helps a lot. Getting that crispiness makes the whole dish special.

Third, if the seasoning tastes weak, add a little more salt. Seasoning each layer builds flavor. This builds your confidence in the kitchen. Which of these problems have you run into before?

Your Potato Questions Answered

Q: Are these potatoes gluten-free?

A: Yes, they are naturally gluten-free. Just check your Cajun seasoning label to be sure.

Q: Can I make them ahead of time?

A: You can boil the potatoes a day early. Keep them in the fridge until you are ready to smash and bake.

Q: What if I do not have Cajun seasoning?

A: You can use paprika, garlic powder, and a pinch of onion powder. A little black pepper is nice too.

Q: Can I double this recipe?

A: Of course. Just use two baking sheets so the potatoes are not crowded.

Q: Any extra tips?

A: Let them rest for five minutes after baking. This helps them get even crispier. Which tip will you try first?

A Note From My Kitchen to Yours

I hope you love making these crispy potatoes. They always remind me of big family dinners. My table was full of laughter and good food.

I would love to see your creation. Sharing food is a way of sharing joy. Have you tried this recipe? Tag us on Pinterest!

*Fun fact: Smashing the potatoes gives them more edges. More edges means more crispy parts to enjoy!*

Happy cooking!

—Elowen Thorn.