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Turn simple red potatoes into the superstar at your table with smoky notes and fluffy middles. There's also a creamy Cajun sauce that brings it all together. Whenever I want a crowd-pleasing side that's a breeze for cookouts or just to jazz up a weeknight, I go for these. The best part? The smoker handles most of the work while you just stir up the sauce.
The first time I offered these at our family barbecue, there wasn’t a bite left and everyone wanted the secret to that sauce. Now this dish has become a staple for every big meal I host at the holidays.
Tasty Ingredients
- Red potatoes: stay firm and smash easily Choose ones with clean skins and no eyes
- Extra virgin olive oil: delivers crispness and a full flavor Pick a strong-tasting oil
- Smoked paprika: puts in a big smoky punch and depth Go with Spanish if you can find it
- Garlic powder: ups the savory game Get a new container to make it pop
- Onion powder: soft and sweet, adds a delicious aroma
- Oregano: gives an earthy touch Rub it in your hands first to amp up the flavor
- Parsley: brings fresh notes and color
- Black pepper: just enough sharpness—freshly cracked is always best
- Cayenne pepper: adds some warmth, but you can keep it mild if you want
- Mayonnaise: makes the sauce luxuriously creamy Real mayo works best here
- Heavy cream: helps make the sauce smooth and runny Stick with full fat for flavor
- Chopped cilantro: bright shot of fresh fun for the sauce
- Diced red onion: sprinkle on at the end for crunch and color
- Red pepper flakes: finish up with a pinch to spice things up
Easy-To-Follow Steps
- Finish and Serve:
- When your potatoes are crispy and golden, pull them off the smoker. Add a layer of chopped red onion, then pour over that creamy Cajun sauce as much as you want. Sprinkle with more cilantro and a few red pepper flakes for looks and zing. Serve while piping hot and watch them go fast!
- Mix Up the Cajun Sauce:
- Stir together mayonnaise, heavy cream, cilantro, and the leftover Cajun spice. Whip it up until it’s light and velvety. Chill so it sets. Want it richer or thinner? Just change how much cream you add.
- Smoke the Potatoes:
- Slide your sheet pan straight onto the middle grates of the smoker. Close the lid to lock in those smoky notes and color and cook for a full hour. Don’t peek! That smoke will make the skins deeply flavorful.
- Smash and Season Potatoes:
- Spread your potatoes on a sheet with foil. Use the bottom of a sturdy glass or spoon to gently squish each one. Pour the rest of the seasoned oil over everything for maximum flavor.
- Coat and Microwave the Potatoes:
- Give your potatoes a good scrub, poke each a few times, and toss them in a bowl with that herby oil until every bit is covered. Cover and nuke them on high for eight minutes to start softening them up.
- Prepare the Olive Oil Spice Mixture:
- Add extra virgin olive oil into one half of your spice mix. Give it a good stir so every bit is wet and nothing’s left dry.
- Mix the Cajun Seasoning:
- Blend smoked paprika, garlic and onion powders, oregano, parsley, black pepper, and cayenne in a bowl. Stir well till they look even. Split in two—one for mixing, one for the sauce so you’ve got even flavor everywhere.
- Preheat the Smoker:
- Fire up the smoker to 375 F with the top closed and leave it for about 15 minutes. Everything’ll be hot and smoky so your food takes on that delicious flavor right from the start.
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I can’t get enough of smoked paprika—it’s my favorite thing in the pantry. Just a little bit totally changes the taste and makes the whole dish sing. The first time I found smoked paprika in my mom’s spice drawer, I was hooked. Now I always keep an extra-large tin on hand for things just like this.
Keeping Leftovers Fresh
Put any leftover smoked potatoes in a container with a good lid and stash them in the fridge for up to three days. Let them crisp back up by reheating on a baking tray in the oven at 350 F. Store the sauce in a jar in the fridge—it’ll be good up to four days on its own and also doubles as a killer sandwich spread or dip for crunchy veggies.
Try These Ingredient Swaps
No smoker? No worries—just bake your potatoes in the oven at 400 F. Throw in extra smoked paprika or a quick dash of liquid smoke to mimic that flavor. Yukon gold potatoes smash great, too. Swap part of the mayo with Greek yogurt for a lighter, tangier sauce.
Fun Ways To Serve
Serve these smoky potatoes next to brisket, pulled pork, or hot-off-the-grill chicken. They’re so good you can pile them up as the star at the holidays or brighten up a weekend brunch buffet. I like stacking them on a big board with the extra Cajun sauce ready for dunking.
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About The Origins
This dish riffs on all those classic Cajun and Creole flavors thanks to the bold spices and lush sauce. Smoking the potatoes isn’t something you’d see in Louisiana tradition, but smashing them and using those spicy blends brings a modern twist with a comfortable Southern vibe.
Frequently Asked Questions
- → What type of potatoes work best for this dish?
Red potatoes are the go-to. They stay fluffy and keep their shape during the smoking and smashing process.
- → Can I prepare the Cajun sauce in advance?
Yep, you can throw the sauce together before time and stash it in the fridge. Just give it a good stir before pouring it over the potatoes.
- → Is a smoker required, or can I use an oven?
While using a smoker gives you tons of smoky goodness, you can totally bake these in your oven. They just won't have quite the same smoked edge.
- → How spicy are these potatoes?
Spice level is up to you. Just add or skip some cayenne and red pepper flakes depending on how much heat you want.
- → What are good serving suggestions?
They go great with anything grilled, some barbecue, or just toss them next to a fresh salad for a chill meal.