Farmstand Roasted Cajun Potatoes
A pan of roasted potatoes can carry almost any meal, especially when the potatoes come home from a local farmstand with a little soil still clinging to their skins. Their thin red or yellow skins turn browned and slightly crisp in the oven, while the centers become soft and creamy. Thick wedges of yellow onion and shallot roast alongside them, adding sweetness and caramelized edges that balance the heat of the Cajun seasoning.
I like to leave the skins on because they add color, texture, and much of the rustic character of the finished dish. A good scrub is all they need before being cut into generous pieces and spread across a large roasting pan.
Avocado oil works well here because it can handle the high heat of a 425°F oven. The Cajun seasoning settles into the cut sides of the potatoes, while the onions soften and brown around them. Depending on the blend you use, the flavor may include paprika, garlic, onion, herbs, black pepper, and cayenne.
These potatoes belong beside roast chicken, pork chops, grilled sausage, hamburgers, or a Sunday pot roast. They are equally good at breakfast with fried eggs and bacon. Any leftovers can be reheated in a skillet the next morning, where the browned edges become even better.
The pan matters. Give the potatoes and onions enough room to spread into a single layer so the hot air can move around each piece. When the vegetables are crowded, they steam instead of roast. A large pan and one good stir halfway through cooking help create the crisp edges everyone reaches for first.
Farmstand produce does not need much dressing up. Potatoes, onions, shallots, oil, and a well-seasoned spice blend are enough to make a generous side dish with plenty of color, texture, and flavor.
Until next time, thank you for spending a little time with me. I hope you'll find a recipe to make, a story to enjoy, and maybe learn something new along the way. ♥️
Farmstand Roasted Cajun Potatoes
Prep Time: 15 minutes
Bake Time: 45 to 55 minutes
Servings: 6
Ingredients
- 3 pounds farmstand red or yellow potatoes
- 1 large yellow onion
- 2 shallots
- 3 tablespoons avocado oil
- 1 to 2 tablespoons Cajun seasoning blend, to taste
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F.
- Scrub the potatoes and cut them into evenly sized chunks. Peel the onion and shallots, then cut them into thick wedges.
- Place the potatoes, onion, and shallots in a large roasting pan. Drizzle with the avocado oil and season with the Cajun seasoning, salt, and pepper.
- Toss until the vegetables are evenly coated, then spread them into a single layer.
- Roast for 45 to 55 minutes, stirring halfway through, until the potatoes are tender inside and golden brown around the edges.
- Taste and add more salt or Cajun seasoning as needed. Serve hot.
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
- Combine all the ingredients in a small bowl or jar and mix well. Store in an airtight container in a cool, dry place.
Notes
- Use 1 to 2 tablespoons of the Cajun seasoning blend for the roasted potatoes, depending on how strongly seasoned and spicy you like them. Reduce the cayenne for a milder blend.
- When you are short on time or do not have all the ingredients for a homemade blend, you can substitute Tony Chachere’s Original Creole Seasoning or another prepared Cajun or Creole seasoning from the spice section of your market. Use 1 to 2 tablespoons for this recipe, starting with the smaller amount and adding more to taste. Since many prepared blends already contain salt, reduce or omit the additional salt until the potatoes are finished and tasted.
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about the AUTHOr
Stasia Wimmer Boschetti is an American culinary writer and the founder of American Country Living, where she writes about recipes, home, and the traditions that shape everyday American life. With more than thirty years of experience in the kitchen and a background in catering, she explores the history behind the foods we keep making and the customs that keep them in use. She is also the founder of the American Country Living General Store, offering homewares, baking goods, and provisions for everyday life at home. She lives in Texas with her husband, family, and five rescued animals, where she continues to cook, write, and keep a well-loved home.
