Smoked Cajun Smashed Potatoes (Print Version)
# Ingredients:
→ Spices and Seasonings
01 -
pinch red pepper flakes
02 -
0.25 teaspoon cayenne pepper
03 -
0.5 teaspoon ground black pepper
04 -
0.5 teaspoon dried parsley
05 -
1 teaspoon dried oregano
06 -
1 teaspoon onion powder
07 -
1 teaspoon garlic powder
08 -
1 teaspoon smoked paprika
→ Main Components
09 -
60 millilitres diced red onion
10 -
1 tablespoon chopped fresh cilantro, plus more to finish
11 -
60 millilitres heavy cream
12 -
120 millilitres mayonnaise
13 -
120 millilitres extra virgin olive oil
14 -
12 medium red potatoes
# Instructions:
01 -
Shut the smoker's lid and crank up the heat to 190°C. Let it heat up for around 15 minutes.
02 -
In a little bowl, toss together your oregano, parsley, black pepper, cayenne, onion powder, garlic powder, smoked paprika. Give it a good swirl and set half aside for later.
03 -
Mix half of your homemade seasoning into the olive oil. Now you've got a punchy spiced oil.
04 -
Grab your potatoes, rinse and dry 'em well. Poke each one a few times with a fork. Dump them in a big bowl and pour over your spiced oil. Make sure every potato gets some love.
05 -
Cover up your bowl and zap those potatoes in the microwave for eight minutes on high.
06 -
Move the potatoes onto a baking tray lined with foil. Smash each one flat with a glass bottom or a big spoon. Drizzle whatever oil's left in your bowl over all the smashed potatoes.
07 -
Set the whole tray right onto the smoker grates. Let them smoke for an hour with the lid closed. Try not to peek so you get that deep smoky flavor.
08 -
Put mayo, heavy cream, the other half of your seasoning, and fresh cilantro in a bowl. Whisk until it's smooth and kind of thick. Pop it in the fridge. Change up the cream if you want it runnier or thicker.
09 -
Spoon red onions over the hot potatoes. Drizzle with your creamy Cajun sauce. Sprinkle on some extra cilantro and a few pepper flakes on top. Eat while warm.
# Notes:
01 -
Want an even smoother sauce? Add a splash more cream.
02 -
Let the potatoes cool down a minute before flattening so you don't burn your hands.