Cajun Roasted Farmstand Potatoes



A hot oven can turn a few pounds of potatoes into the part of the meal everyone keeps reaching for from the pan.


These Cajun Roasted Farmstand Potatoes begin with small red or yellow potatoes, the kind I bring home when the farmstand tables are piled high with them. I leave the skins intact, scrub away the soil, and cut the potatoes into generous pieces so there is plenty of exposed surface to brown against the roasting pan. Yellow onion and shallots go in alongside them, where their edges darken and their natural sweetness becomes more pronounced during nearly an hour in the oven.


Then comes the Cajun seasoning.


Cajun cooking grew from the food traditions of the Acadians who settled in southern Louisiana and developed over generations alongside the ingredients, cultures, and cooking practices already present there. The cooking of Louisiana became layered through Native American, Spanish, African, Caribbean, German, French, and other influences, and seasonings such as cayenne became closely associated with many dishes of the region. By the late twentieth century, Cajun cooking had reached kitchens far beyond Louisiana, helped in large part by restaurants, cookbooks, television, and cooks such as Paul Prudhomme.

Red potatoes and onions seasoned with pepper in a white baking dish, ready for roasting.
Golden roasted red potatoes seasoned with herbs, baked to perfection in a white ceramic baking dish.

A jar of “Cajun seasoning” can mean slightly different things depending on who makes it. Paprika, cayenne, garlic, onion, black pepper, thyme, and oregano are common additions in contemporary blends, with the proportions changing considerably from one recipe or brand to another. That variation is useful here. You can keep the potatoes warmly seasoned with plenty of paprika and herbs or increase the cayenne when you want more heat.


The roasting itself is straightforward, although the size of the pan makes a real difference. Three pounds of potatoes need room. Spread them with the onions and shallots in a broad single layer, preferably with some space between the pieces. At 425°F, the exposed cut surfaces begin to brown while the interiors become tender. Crowd everything into a small casserole dish and the moisture released by the vegetables has nowhere to go.


I use avocado oil because it works well at this oven temperature and allows the seasoning to cling to every cut surface. About halfway through roasting, I turn the potatoes so another side meets the hot pan. Those browned surfaces are where much of the flavor develops.


The onions deserve to be cut rather thickly. Thin slices can burn before the potatoes are tender, while substantial wedges soften, collapse slightly, and develop dark caramelized tips. Shallots add another layer of sweetness without making the dish complicated.


Serve these with roast chicken, grilled sausages, pork chops, hamburgers, or beef from the oven. They are particularly useful when the main dish is simple because the paprika, garlic, herbs, black pepper, and cayenne bring plenty of seasoning to the plate.

Golden roasted potatoes with red onions, herbs, and spices baked in a white casserole dish.

And save whatever remains.


The next morning, put the potatoes into a hot skillet and let the cut sides brown again. Add a fried egg, bacon if you have it, and perhaps a few sliced scallions. Leftover roasted potatoes rarely need much encouragement to become breakfast.


A farmstand haul can lead to all sorts of ambitious plans, but potatoes are often best treated with some restraint. Scrub them, cut them well, give them enough seasoning, and let a hot oven take care of the rest. When the pan comes out with browned potatoes, blistered onion edges, and the warm scent of paprika and cayenne, there is very little left to improve.


Until next time, thank you for spending a little time with me. I hope you find a recipe to make, a story to enjoy, and something new to take into the kitchen. ♥️


Chopped red potatoes and onions seasoned with pepper in a white baking dish, ready for roasting.
Roasted red potatoes with herbs and onions baked golden brown in a white rectangular baking dish.

Cajun Roasted Farmstand Potatoes


Prep Time: 15 minutes
Bake Time: 45 to 55 minutes
Servings: 6


Ingredients
  • 3 pounds red or yellow potatoes, scrubbed
  • 1 large yellow onion
  • 2 shallots
  • 3 tablespoons avocado oil
  • 1 to 2 tablespoons homemade Cajun seasoning blend, to taste
  • 1 teaspoon kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper


Instructions
  1. Preheat the oven to 425°F.
  2. Cut the potatoes into evenly sized pieces, about 1½ inches each. Peel the onion and shallots and cut them into thick wedges.
  3. Place the potatoes, onion, and shallots in a large roasting pan or rimmed baking sheet. Drizzle with the avocado oil.
  4. Sprinkle with 1 tablespoon of the Cajun seasoning, the kosher salt, and black pepper. Toss thoroughly, adding more Cajun seasoning if desired.
  5. Spread the vegetables into a single layer, leaving as much space between the pieces as the pan allows.
  6. Roast for 45 to 55 minutes, turning the potatoes and onions after about 25 minutes. Continue roasting until the potatoes are tender when pierced with a knife and deeply golden around the cut edges.
  7. Taste and adjust the seasoning before serving. Serve hot.


Homemade Cajun Seasoning Blend


Ingredients
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper, or less to taste
  • 1 teaspoon kosher salt


Instructions
  1. Combine all the ingredients in a small bowl or jar and stir or shake until evenly blended. Store in an airtight container in a cool, dry place.


Notes
  • Use 1 to 2 tablespoons of the homemade Cajun seasoning for the potatoes. Begin with 1 tablespoon and increase it according to taste and the heat level you prefer.
  • For a milder seasoning blend, reduce the cayenne to ½ teaspoon or less.
  • Tony Chachere’s Original Creole Seasoning or another prepared Cajun or Creole seasoning may be substituted for the homemade blend. Because many commercial blends already contain a considerable amount of salt, omit the additional kosher salt when seasoning the potatoes initially. Roast as directed, taste the finished potatoes, and add additional salt only if needed.
  • For good browning, use a large enough pan to keep the potatoes in one layer. If your pan is too small for three pounds of potatoes without crowding, divide the vegetables between two pans.


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THE AMERICAN COUNTRY LIVING LETTER

From California citrus to New England chowders, Southern baking to heritage kitchens, writing the recipes and stories shaping how we cook and live.

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about the AUTHOr

Stasia Boschetti is an American culinary writer and the founder of American Country Living. With more than thirty years of experience in the kitchen, a background in catering, extensive travel, and a strong knowledge of regional food traditions, she writes about the recipes, histories, and customs that have shaped the way America cooks. She lives in the United States with her husband, family, and rescue animals.