Tender parboiled potatoes smashed then crisped up in the oven with a delicious, coating of cajun spices. So flavorful with a touch of heat and a whole lotta crunch!

INGREDIENTS – serves 2-4

8 small Yukon gold potatoes
1/4c olive oil
1t garlic powder
1/2t thyme
1/2t paprika
1/2t oregano
1/4t salt
1/4t black pepper

Flakey sea salt (or regular salt) – to finish


Preheat the oven to 425°F. Place the whole potatoes in a pot, sprinkle in a hefty pinch of salt and cover with water. Bring the pot to a boil for 15-20 minutes, until you can stick a fork in the potatoes but they aren’t quite done yet. Drain and let cool for a bit while you make the spice and olive oil mixture.

In a large bowl, stir together olive oil, garlic powder, thyme, paprika, oregano, salt, and pepper. Dump the potatoes in the bowl and toss to coat then pour them out on a large parchment-lined baking sheet. Using the bottom of a large cup, smash each potato down to at least 1/2″. Spread them out over the baking sheet then spoon any remaining spiced olive oil on top. Roast for 30-35 minutes, until the potatoes get nice and crispy.

Sprinkle with a little flakey sea salt to finish.


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