Smoked Cajun Smashed Potatoes (Print Version)
# Ingredients:
→ Main Components
01 -
12 medium red potatoes
02 -
120 millilitres mayonnaise
03 -
60 millilitres heavy cream
04 -
1 tablespoon chopped fresh cilantro, plus a little extra to toss on top
05 -
120 millilitres extra virgin olive oil
06 -
60 millilitres diced red onion
→ Spices and Seasonings
07 -
1 teaspoon onion powder
08 -
1 teaspoon dried oregano
09 -
1 teaspoon smoked paprika
10 -
0.5 teaspoon ground black pepper
11 -
0.5 teaspoon dried parsley
12 -
1 teaspoon garlic powder
13 -
0.25 teaspoon cayenne pepper
14 -
generous pinch of red pepper flakes
# Instructions:
01 -
Spoon on the cajun mayo sauce over your potatoes, add diced red onion, sprinkle extra cilantro, and toss some more red pepper flakes if you like a bit of zing. Dig in while they're hot.
02 -
Combine mayo, cream, chopped cilantro, and what's left of your cajun spice mix in a bowl. Give it a good whisk till you get a smooth sauce. Chill in the fridge until you're ready. If it's too thick, splash in another bit of cream to thin it out.
03 -
Pour half your seasoning into the olive oil and stir so the oil takes on all those bold flavors.
04 -
Pop your baking tray straight onto the smoker racks. Shut the lid and leave it for an hour to take on that smokey goodness. No peeking so it doesn't lose heat or smoke.
05 -
Turn on the smoker and let it get up to 190°C with the lid closed. Wait a good 15 minutes before moving on.
06 -
Set potatoes on a foil-lined baking sheet once they're cooked. Gently press each one flat with a glass or the back of a big spoon. Pour the spiced oil left in your bowl right over the tops.
07 -
Rinse and dry your potatoes. Grab a fork and poke them a few times each. Put them in a big bowl, toss in the spicy olive oil, and give them a good stir until everything's slick and shiny.
08 -
Mix up smoked paprika, garlic and onion powders, oregano, parsley, black pepper, and cayenne in a little bowl. Split that in half so you have seasoning for two steps.
09 -
Throw some plastic wrap or a plate on top of the bowl and nuke your potatoes on high for eight minutes.
# Notes:
01 -
If you like it extra saucy, add a splash more cream to your sauce.
02 -
Let those potatoes cool down just a tiny bit before smashing so you don’t burn yourself.