Vegan Cajun Spice Potatoes. These are taters are crispy on the outside and soft on the inside with the perfect kick of cajun spice!
They’re so pretty simple to make and there’s a secret trick to getting them extra crispy which I will share below.
All you need for this recipe are small yellow potatoes, cajun spice, paprika powder, garlic powder, salt, black pepper, and avocado oil. Optionally you can use vegan mayo and chopped chives which give this side dish a lovely taste – trust me!
What’s the secret to getting crispy taters?
Boiling them! So after you dice your potatoes, boil them for 10 minutes until fork tender. Then slide them onto a lined baking sheet, oil them with avocado oil and all your spices.
Why do you use avocado oil?
I use avocado oil because it can tolerate a higher temperature before it begins to smoke. It’s important for health reasons, to know the smoking points of certain oils. For instance, olive oil only has a smoking point of 325-375 degrees F.
“When oils break down, they can release chemicals that give food an undesirable burnt or bitter flavor, as well as free radicals that can harm the body. Before using any oil, make sure that its smoke point can handle the cooking method you plan to use.” – Masterclass.com
Thanks to the Globe and Mail, they’ve provided:
“A guide to cooking with oils
The cooking oil you choose depends on how you intend to use it, its nutritional qualities and its flavour. Depending on the source referenced, the smoke point of cooking oils will vary slightly due to impurities in the oil and the fact that oils break down gradually, rather than at one specific temperature.
- Avocado oil: Smoke point: 520 degrees F. Use for searing, frying, grilling, roasting, baking and salad dressings. High in heart-healthy monounsaturated fat (70 per cent).
- Almond oil: Smoke point: 430 degrees F. Use for frying, grilling, roasting, baking and salad dressings. High in monounsaturated fat (70 per cent) and an excellent source of vitamin E (1 tablespoon provides 5.3 mg, one-third of a day’s worth), a potent antioxidant.
- Butter: Smoke point: 350 degrees F. Use for sautéeing and baking.
- Canola oil: Smoke point: 400 degrees F (refined). Use for sautéeing, pan-frying and baking. A good source of monounsaturated fat (61 per cent) and high in alpha-linolenic acid (ALA), an anti-inflammatory omega-3 fatty acid. One tablespoon delivers 1.3 g; women require 1.1 g ALA per day; men need 1.6 g.
- Coconut oil: Smoke point: 350 degrees F. Use for sautéeing and baking. It’s high in saturated fat (86 per cent). The saturated fat in coconut oil raises LDL (bad) blood cholesterol, but not nearly to the same extent as butter. Coconut oil also seems to raise HDL (good) cholesterol.
- Extra virgin olive oil: Smoke point: 410 degrees F. Use for sautéeing and frying over medium-high heat, and salad dressings. A good source of vitamin E and antioxidants called polyphenols.
- Flax oil: Smoke point: 225 degrees F. Use for salad dressings, smoothies and drizzling over cooked foods. Excellent source of the omega-3 fatty acid ALA (one tablespoon provides 7.2 g, more than four days’ worth).
- Grapeseed oil: Smoke point: 400 degrees F. Use for sautéeing, frying, baking and salad dressings. A good source of vitamin E, serving up 4 mg per tablespoon, 25 per cent of an adult’s daily requirement.
- Light olive oil: Smoke point: 468 degrees F. Use for all-purpose cooking and baking (due to its neutral taste).
- Peanut oil: Smoke point: 450 degrees F (refined). Use for searing, deep-frying, pan-frying, sautéeing, roasting, grilling, baking and salad dressings (mild flavour). A good source of monounsaturated fat (46 per cent).
- Safflower oil: Smoke point: 450 degrees F. Use for searing, deep-frying, pan-frying, sautéeing, roasting, grilling, baking and salad dressings (mild flavour). An excellent source of vitamin E (one tablespoon supplies 30 per cent of a day’s requirement).
- Sunflower oil: Smoke point: 440 degrees F (refined). Use for deep-frying, pan-frying, sautéing, roasting, grilling, baking and salad dressings (mild flavour). High in vitamin E, delivering 5.6 mg per tablespoon.
- Walnut oil: Smoke point: 320 degrees F (unrefined). Use for salad dressings and drizzling over foods after cooking. A good source of the omega-3 fatty acid ALA; one tablespoon delivers 1.4 g.”
Well I hope you give this Vegan Cajun Spice Potatoes a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Vegan Cajun Spice Potatoes
- 7 small yellow potatoes peeled and quartered
- 1/2 tsp Cajun spice powder
- 1 tsp paprika powder
- 1/2 tsp garlic powder
- 1 tsp sea salt
- 1/2 black pepper
- 2 tbsp avocado oil
- Garnish optional: vegan mayo and chopped chives
- Peel and slice potatoes into quarters. On high heat, boil them for 10 minutes uncovered, until fork tender. Strain in a colander.
- Preheat oven to 425 degrees F. Spread potatoes evenly on a lined baking sheet. Season with spices and avocado oil. Gently massage spices and oil into potatoes.
- Bake for 30 minutes until golden and crispy. Enjoy with vegan mayo and chopped chives!