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Smoked Cajun Smashed Potatoes turn humble red potatoes into a smoky showstopper thanks to golden skins, fluffy centers, and a silk-smooth Cajun sauce that ties everything together. Whenever I want a side dish to wake up a cookout or make a weeknight meal special this is my go-to. The best part is how the smoker does most of the heavy lifting while you mix up that dreamy sauce.
The first time I served these at a family BBQ there were not a single leftover and everyone wanted the sauce recipe. Now they are part of my holiday spread every year.
Ingredients
- Smoked paprika: gives that signature smoky base that sets these apart from regular potatoes Use a quality Spanish paprika for real depth
- Garlic powder: makes every bite savory Go for a fresh jar for max boldness
- Onion powder: brings mellow sweetness and extra aroma
- Oregano: delivers earthiness Rub in your fingers to wake up dried herbs
- Parsley: adds a pop of greenness plus freshness
- Black pepper: brings just the right amount of bite Fresh cracked tastes best
- Cayenne pepper: dials in a gentle heat Go slow if you are spice sensitive
- Extra virgin olive oil: creates crispy edges and rich flavor Pick a robust bottle here
- Red potatoes: hold their shape and smash beautifully Look for smooth skins with no sprouts
- Mayonnaise: is the base for the sauce giving luxurious creaminess Choose real mayo for best texture
- Heavy cream: helps the sauce pourable Use full fat for richness
- Chopped cilantro: brightens up the flavor and makes the sauce sing
- Diced red onion: goes on top for sweet crunch and color
- Red pepper flakes: gently finish with a little heat
Step-by-Step Instructions
- Preheat the Smoker:
- Get the smoker heated up to 375 degrees F with the lid closed Let it fully preheat for a solid fifteen minutes so the heat and smoke are ready to infuse the potatoes
- Mix the Cajun Seasoning:
- Combine paprika garlic powder onion powder oregano parsley black pepper and cayenne in a small bowl Stir until spices look blended then split the batch in half Setting half aside for sauce ensures even flavor through the dish
- Prepare the Olive Oil Spice Mixture:
- Swirl extra virgin olive oil into one half of the seasoning mix Stir thoroughly You want every drop to carry that flavor so no dry pockets remain
- Coat and Microwave the Potatoes:
- Wash dry and pierce each potato a few times with a fork Toss potatoes in a big bowl with the seasoned olive oil Make sure each one is coated Cover the bowl and microwave on high for eight minutes This helps start the cooking and gives softer centers
- Smash and Season Potatoes:
- Turn potatoes out onto a foil-lined baking sheet Gently smash each potato with the back of a spoon or the flat bottom of a glass Drizzle over the leftover seasoned olive oil you saved for big flavor
- Smoke the Potatoes:
- Set the baking sheet directly on the center smoker grates Close the lid and smoke for one hour Resist the urge to open the lid too soon This traps in the smoke and gives potatoes a golden flavor and color
- Mix Up the Cajun Sauce:
- In a bowl whisk together mayonnaise heavy cream cilantro and your reserved Cajun seasoning Whip until smooth and creamy Chill until ready to serve If you like a thicker or thinner sauce tweak the amount of cream
- Finish and Serve:
- Once the potatoes are golden and the skin crisp lift them off the smoker Top with chopped red onion then drizzle over as much Cajun sauce as you like Sprinkle cilantro and a pinch of red pepper flakes for extra flair Serve hot and watch them disappear
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The smoked paprika is my favorite part because even a small spoonful completely transforms the flavor of the whole dish It reminds me of the first time I discovered Spanish smoked paprika in my mom’s kitchen and now I keep a giant tin in my pantry for recipes like this
Storage Tips
Store any leftover smoked smashed potatoes in a sealed container in the fridge up to three days Reheat them on a baking sheet at 350 degrees F so they crisp back up The sauce keeps well in the fridge separately for up to four days and is also delicious as a sandwich spread or veggie dip
Ingredient Substitutions
If you do not have a smoker you can bake the potatoes at 400 degrees F and add extra smoked paprika or a splash of liquid smoke for a bit of that smokey vibe Yukon gold potatoes also work well if red potatoes are not available For a lighter sauce try Greek yogurt in place of some of the mayonnaise
Serving Suggestions
Serve these smoked Cajun smashed potatoes as a side for pulled pork brisket or grilled chicken They’re crowd pleasing enough to be a centerpiece for holiday feasts or as a colorful addition to a brunch spread I love stacking them on a platter with extra sauce on the side so people can dip every bite
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Cultural Context
This dish nods to classic Cajun and Creole flavors with its spice blend and creamy sauce Smoked potatoes are not traditional in Louisiana cooking but the playful smash approach and spices borrow the best of Southern comfort fare making it feel both modern and full of soul
Frequently Asked Questions
- → What type of potatoes work best for this dish?
Red potatoes are recommended for their creamy texture and ability to hold shape during smoking and smashing.
- → Can I prepare the Cajun sauce in advance?
Yes, the sauce can be mixed ahead and stored in the fridge until serving. Stir before drizzling over the potatoes.
- → Is a smoker required, or can I use an oven?
A smoker infuses unique flavor, but an oven can be used. The smoky depth will be milder when baked.
- → How spicy are these potatoes?
The heat level can be adjusted by increasing or reducing cayenne pepper and red pepper flakes to preference.
- → What are good serving suggestions?
Serve as a side with grilled meats, barbecue, or alongside fresh salads for a well-rounded meal.