Baby red potatoes are boiled until fork-tender, tossed in a spicy Cajun seasoning, smashed and baked until extra crispy. A drizzle of creamy Creole sauce finishes them off, making an irresistible side dish the whole family will request again and again.
Smashed potatoes are fun to make (who doesn’t enjoy a little smashing now and then), pair well with almost any main, and are simple enough for an easy weeknight side. I like to add a Cajun twist with a bold spice blend and a creamy Creole sauce. The spicy seasoning and tangy sauce give these potatoes the perfect balance of heat and flavor—my family can’t get enough, and I think yours will love them too.
Ingredients You Need to Make This Recipe
Creole Sauce
- Mayonnaise
- Creole or whole-grain mustard
- Fresh garlic clove, minced
- Fresh lemon juice
- Worcestershire sauce
- Hot sauce (such as Frank’s RedHot)
- Onion powder
- Garlic powder
- Salt
- Black pepper
- Paprika
- Italian seasoning
- Cayenne pepper
Potatoes
- Baby red potatoes: Use about 1 pound of baby red potatoes. Smaller, waxy baby potatoes work best for cute smashed rounds.
- Olive oil: 2 tablespoons of extra-virgin or light-tasting olive oil to coat the potatoes.
- Salt and cracked black pepper: To taste.
- Spices: Garlic powder, onion powder, Italian seasoning, paprika, and cayenne pepper for the Cajun-style blend.
- Chopped fresh chives: For garnish and a fresh finish.
How to Make These Potatoes
Creole Sauce
- In a medium bowl, combine mayonnaise, Creole mustard, minced garlic, lemon juice, Worcestershire, hot sauce, onion powder, garlic powder, salt, black pepper, paprika, Italian seasoning, and cayenne pepper.
- Whisk until smooth and well combined. Refrigerate while you prepare the potatoes so the flavors meld.
Potatoes
- Place the potatoes in a pot of salted water and boil until a fork pierces them easily. Drain and let them sit for about 10 minutes to dry—this helps them crisp in the oven.
- Preheat the oven to 450°F (232°C). Prepare a baking sheet with cooking spray or a thin layer of oil.
- In a large bowl, toss the potatoes with olive oil, salt, cracked black pepper, paprika, garlic powder, onion powder, Italian seasoning, and cayenne pepper until evenly coated.
- Arrange the potatoes on the prepared baking sheet, leaving space between them. Save any remaining oil and spices from the bowl.
- Use the back of a ½-cup measuring cup (or a sturdy flat object) to press down and gently smash each potato into a flat round. Try to keep them intact; a few broken pieces are fine.
- Brush the tops with the reserved oil and spice mixture. Bake for 35–45 minutes, until the potatoes are deeply golden and crisp.
- Remove from the oven, drizzle with the Creole sauce, and sprinkle with chopped chives and flaked salt. Serve warm and enjoy.
What Potatoes Work Best for This Recipe?
Waxy potatoes—like red-skinned, fingerling, or petite varieties—hold their shape well after boiling, which makes them ideal for smashing. Baby red potatoes are perfect because they create uniform, attractive smashed rounds. Look for bags labeled “baby” or “petite” in the produce section.
How to Get Extra Crispy Potatoes
High heat is key: bake at 450°F until the edges are golden and crisp, usually 35–45 minutes. Letting the boiled potatoes sit and dry for about 10 minutes before seasoning and baking reduces moisture and helps the exterior crisp up.
Variations of This Recipe
Smashed potatoes are versatile—top them however you like. Try:
- Shredded cheese
- Sour cream
- Bacon
- Chorizo
- Pesto
- Garlic aioli
Make-Ahead and Storing Instructions
Boil and drain the potatoes up to two days ahead; store them in an airtight container in the refrigerator. When ready, toss with oil and spices, smash, and bake. The Creole sauce can also be made 1–2 days in advance. Leftover smashed potatoes keep in the fridge for up to three days—reheat in the oven to restore crispiness.
Recommended Tools for This Recipe
Mixing bowls, measuring cups, and a rimmed baking sheet are helpful for easy preparation and cleanup.
More Cajun Recipes You Will Love!
Try other Cajun-inspired dishes for a flavorful meal lineup—spicy dips, gumbo, or shrimp Creole each pair nicely with these potatoes.
📖 Recipe
Crispy Smashed Potatoes with Creole Sauce
Ingredients
Creole Sauce
- ¼ cup mayonnaise
- 1 tbsp Creole or whole-grain mustard
- 1 garlic clove, minced
- 1 tsp fresh lemon juice
- 1 tsp Worcestershire sauce
- ½ tsp hot sauce
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp Italian seasoning
- ¼ tsp cayenne pepper
- ⅛ tsp salt, plus more to taste
Potatoes
- 1 lb baby red potatoes, rinsed
- 2 tbsp olive oil
- Salt and cracked black pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- ½ tsp paprika
- ¼ tsp cayenne pepper
- Chopped chives and flaked salt, for topping
Instructions
Make the Creole Sauce
- Combine all sauce ingredients in a bowl and whisk until smooth. Chill while you prepare the potatoes.
Prepare the Potatoes
- Boil potatoes in salted water until easily pierced with a fork. Drain and let dry for about 10 minutes.
- Preheat oven to 450°F (232°C). Lightly oil or spray a baking sheet.
- Toss the potatoes with olive oil, salt, pepper, and spices until evenly coated.
- Arrange potatoes on the baking sheet. Press each potato with the back of a ½-cup measure to smash into a flat round.
- Brush with any remaining oil and spices. Bake 35–45 minutes, until crispy and golden brown.
- Drizzle with Creole sauce, sprinkle with chopped chives and flaked salt, and serve warm.
Notes
- Leftovers keep in an airtight container in the refrigerator for up to three days. Reheat in the oven to restore crispiness.
- Potatoes and sauce can be prepared a day or two in advance for easy assembly and baking.
Nutrition (per serving)
Calories: 227 kcal | Carbs: 26.4 g | Protein: 2.9 g | Fat: 13 g