Cajun Potatoes

Inspired by an entrée served in a famous restaurant in India called the Barbeque nations. These potato appetizers are delicious, crispy and dipped in a creamy sauce. The potatoes' crunch and mouth-watering flavours make this dish top on my list. Just a few steps away, try today!

Serves: 4

Ingredients

8-10 baby Potatoes

¼ cup Cornflour

¼ cup Flour

1 cup Water

2 tsp Chilli powder

1 tsp Salt

1 cup Oil

¾ cup Mayonnaise

¼ cup Aioli

¼ cup Peri-Peri sauce

2 tsp Garlic powder

2 tsp Onion powder

1 tsp All-purpose seasoning

Coriander leaves

Method

Step 1

Wash and clean the potatoes, then fill a deep bottom pot with a generous amount of water. Place on high heat, add your potatoes and leave them to boil. Once the potatoes can be poked with a fork, take off the heat.

Step 2

Add cornflour, flour, chilli powder, salt, and water to a bowl. Mix well till smooth paste. Then drain the potatoes and smash them with a flat bottom glass/cup. Then dip the potatoes in the slurry.

Step 3

In a pot, add oil and place on heat. Once hot, add the potatoes and fry them till they are golden brown.

Step 4

Add mayonnaise, aioli, peri-peri sauce, garlic powder, onion powder, and all-purpose seasoning in a bowl. Mix well.

Step 5

Once all the potatoes are fried, dip them in the sauce mix and coat them well. Garnish with some coriander leaves and serve.

Tips

1. Alternatively, you can skip the slurry, coat the potatoes in chilli powder, salt and oil and bake them for 20-30 minutes at 200°C.

2. When making the slurry, ensure not to add more water; otherwise, it'll be runny and won't coat the potatoes well.

3. If not serving, immediately cling wrap the potatoes and add the sauce only when about to serve.