Garlic Cajun Smashed Potatoes are baby red potatoes that are boiled, smashed, brushed with garlic Cajun butter, and baked. If you love red potatoes, be sure to try my Skins-On Mashed Potatoes.
Garlic Cajun Smashed Potatoes
Yes, you read the title correctly; these are garlic Cajun smashed potatoes, not mashed potatoes. You will smash down the potatoes with the bottom of a glass! It starts with boiled red potatoes. Then, the boiled potatoes (skins on) are flattened. The potatoes are then topped with a Cajun and garlic melted butter mixture and baked in the oven.
Garlic Cajun Smashed Potatoes Ingredients
Potatoes: I chose to use red potatoes, leaving the skins on. You will need 12 baby red potatoes that are approximately 1 1/2 to 2 inches wide.
Cajun Seasoning: Make your own homemade Cajun seasoning to use in this recipe. It can take any recipe (like this one) to the next level. Add it to burgers, steaks, chicken (Cajun Chicken with Roasted Garlic Alfredo, anyone?), pork, fish, pasta, rice, you name it! The list is endless. This spice is probably the most versatile one in your pantry!
How to Make Garlic Cajun Smashed Potatoes
Since we are leaving the skins on the potatoes, make sure you wash them really well before boiling. (In fact, you should be washing potatoes even before peeling them.) Boil the potatoes in salted water for about 30 minutes, or long enough to get the potatoes fork-tender. You want them soft enough to easily flatten them.
As the potatoes are boiling, preheat the oven and set out a large baking sheet lined with parchment paper. Once boiled to fork-tender, drain the potatoes and pat them dry. Place the potatoes on the lined baking sheet.
Use the bottom of a glass to flatten the potatoes to about 1/4-inch thick. Mix together the melted butter, garlic, and Cajun seasoning.
Brush some of the butter mixture over the smashed potatoes. Reserve some of the butter to brush over the potatoes after they have been flipped.
Bake the potatoes for 30 minutes. Then, flip them over, brush with the remaining Cajun garlic butter, and cook for an additional 25-30 minutes. The cook time will vary, depending on the size of the potatoes.
Remove the Garlic Cajun Smashed Potatoes from the oven and let them rest for about 5 minutes. Serve with parsley for garnish and add salt to taste. This side dish would pair well with my Steak Bites, Pepper Crusted Beef Tenderloin, or Browned Butter Pork Chops.
Can I Use Other Kinds of Potatoes?
Red potatoes were my choice of potato for this recipe. They will give more of a texture than a Yukon Gold potato, but you could go with either option. In fact, you could go with any potato and leave the skin on. I only caution about using potatoes that are ‘young’ (picked in the spring or summer) because they can be a bit waxy and you will lose the rustic texture that I love in these potatoes.
Looking for More Potato Recipes?
Garlic Cajun Smashed Potatoes
Garlic Cajun Smashed Potatoes are baby red potatoes that are smashed into garlic Cajun butter, topped with more butter, and baked.
- 2½ pounds baby red potatoes, 12 potatoes, 1½ to2 inches wide
- ½ cup (1 stick or 113g) butter, melted
- 2 teaspoons garlic, minced
- 2 teaspoons Cajun seasoning
- parsley, chopped (for garnish)
- ½ teaspoon salt, or to taste
Wash and boil the potatoes in salted water until fork-tender, 25-30 minutes. (It may take longer, depending on the size of the potatoes.)
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Drain the potatoes, pat them dry, and place them on the lined baking sheet.
Use the bottom of a glass to smash the potatoes to about ¼-inch thick.
In a small bowl combine melted butter, garlic, and Cajun seasoning.
Brush the smashed potatoes with the butter mixture, reserving some to brush on after flipping over the potatoes.
Bake 30 minutes.
After 30 minutes, flip over the potatoes and brush the remaining butter mixture over the tops of the potatoes.
Bake for 25-30 additional minutes, or until the edges are crispy. (Cooking time may vary, depending on the size of the potatoes.)
Let the potatoes rest for about 5 minutes before serving.
Top with parsley for garnish. Salt to taste.
Want to try a fun dessert with this side dish? Try my Hot Cocoa Bombs!