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Give red potatoes a bold upgrade with this smoky Cajun take. They come out with crispy edges, fluffy middles, and the dreamiest smooth sauce that ties it all together. I always grab this side when I want something different at my BBQ or to spice up a boring weeknight. What’s awesome is the smoker does all the tough work—your job is just to whip up that silky sauce and dig in.
First time I set these out at a backyard cookout every single spud vanished fast. Folks begged for that sauce trick. Now I never leave them off my holiday table.
Bold Ingredients
- Red potatoes: Hold up after smashing and get crispy outside Pick smooth ones with shiny skins
- Extra virgin olive oil: Brings deep flavor and makes everything crunch Use a bold one if you’ve got it
- Black pepper: Crank it fresh for best pop
- Garlic powder: Adds savory depth Grab a newer jar for extra oomph
- Mayonnaise: Thickens the sauce, super creamy Choose real stuff for silkiness
- Smoked paprika: The smoky backbone Switch in Spanish for more punch
- Chopped cilantro: Fresh and zippy for both sauce and topping
- Oregano: Rub in your palms to wake it up
- Diced red onion: Sprinkle on at the end for bite and color
- Parsley: Sprinkles of bright flavor
- Red pepper flakes: Tiny heat kick at the finish
- Cayenne pepper: Gentle spicy boost—use less if you’re not into heat
- Heavy cream: Loosens the sauce for easy drizzling Go full-fat for that lush touch
- Onion powder: Adds mellow aromatic sweetness
Easy Instructions
- Get Set on the Smoker:
- Shut the smoker lid and fire it up to 375 F Let it run for 15 minutes so it’s hot and smoky before those potatoes jump in
- Blend the Cajun Spices:
- Mix cayenne parsley oregano onion powder garlic powder black pepper and paprika in a bowl Stir until it’s one even color—split in two parts Half is for your sauce magic later
- Make Oil + Spice Paste:
- Dump half the spice mix into a bowl and pour in your olive oil Stir like crazy until every bit is coated and there aren’t any dry clumps
- Prep, Dress, and Zap the Potatoes:
- Scrub and dry your potatoes and poke a few holes with a fork Toss them in the spicy olive oil mix until shiny Cover up the bowl and nuke them 8 minutes on high—this gets them nice and soft inside to smash later
- Smash + Flavor:
- Spread out the potatoes on foil over a baking sheet Smash each one gently—bottom of a glass works Drizzle the saved oil mix all over them for full-on flavor
- Let Them Smoke:
- Slide the tray right onto the grill grates in the middle Close up tight so smoke stays in Wait an hour for golden skins and rich flavor—don’t peek!
- Mix Cajun Sauce:
- Beat together your mayo cream cilantro and the second half of Cajun spice in a bowl until thick and smooth Cool it in the fridge until showtime Add a bit more cream if you want it looser or less if you like it thick
- Serve Up:
- Once potatoes are brown and crackly, lift them out of the smoker Hit them with chopped onion, pour on the sauce as you go and shower with cilantro and red pepper flakes for looks and flavor. Get them while they’re hot—they may vanish fast.
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A little smoked paprika goes so far—totally changes the vibe of these potatoes. My pantry always has a giant tin now, thanks to seeing how good it was in my mom’s kitchen. I use it all the time for a reason.
Leftover Storage
Stick any extra potatoes in a lidded container in the fridge—they’ll keep fine for three days. To get them crunchy again, spread on a baking sheet and heat at 350 F. The sauce stores in the fridge (separate is best) for four days. Awesome to slather on sandwiches or dip veggies too!
Swap-Out Ideas
No smoker? No sweat—just use your oven at 400 F, toss in extra smoked paprika or a dash of liquid smoke for that flavor. Yukon golds swap in easy if you’re short on reds. You want a lighter sauce? Greek yogurt works instead of some mayo.
How to Serve
Roll these out next to brisket, pulled pork, or grilled chicken. They’re special enough to show off at brunch or on festive tables too. I love stacking them on a big dish with sauce on the side for big-time dipping action.
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Cultural Story
The seasoning and creamy topping give a nod to Cajun Creole food—hot, earthy, full of life. Smoking potatoes isn’t really a Louisiana thing, but smashing them with these spices gives a cool twist of Southern goodness. It’s got cozy roots but feels new every time.
Frequently Asked Questions
- → What type of potatoes work best for this dish?
Pick red potatoes—they stay creamy inside and don’t fall apart once you mash and smoke them.
- → Can I prepare the Cajun sauce in advance?
Totally! Mix up your sauce earlier in the day and stash it in the fridge. Just give it a stir before you pour it over the potatoes.
- → Is a smoker required, or can I use an oven?
You’ll get the best smoky results with a smoker, but tossing them in the oven still works. They just won't taste as smoky, but they're still good.
- → How spicy are these potatoes?
Make them as spicy as you want—turn up the cayenne or red pepper flakes if you like it hot, or dial it down to keep things mild.
- → What are good serving suggestions?
Bring these out with some grilled meat, classic BBQ, or let them tag along next to fresh salads for a good meal.