Smoked Cajun Smashed Potatoes (Print Version)
# Ingredients:
→ Spices and Seasonings
01 -
1 teaspoon smoked paprika
02 -
1 teaspoon garlic powder
03 -
1 teaspoon onion powder
04 -
1 teaspoon dried oregano
05 -
0.5 teaspoon dried parsley
06 -
0.5 teaspoon ground black pepper
07 -
0.25 teaspoon cayenne pepper
08 -
pinch red pepper flakes
→ Main Components
09 -
12 medium red potatoes
10 -
120 millilitres extra virgin olive oil
11 -
120 millilitres mayonnaise
12 -
60 millilitres heavy cream
13 -
1 tablespoon chopped fresh cilantro, plus extra for garnish
14 -
60 millilitres diced red onion
# Instructions:
01 -
Preheat smoker to 190°C with the lid closed for 15 minutes.
02 -
Blend smoked paprika, garlic powder, onion powder, dried oregano, dried parsley, ground black pepper, and cayenne pepper in a small bowl. Split mixture in half for separate use.
03 -
Stir 120 millilitres of extra virgin olive oil into half of the seasoning mixture to create a spiced oil.
04 -
Wash and thoroughly dry potatoes. Pierce each potato a few times with a fork. Place potatoes in a large mixing bowl and toss with spiced olive oil until evenly coated.
05 -
Cover bowl and microwave potatoes on high for 8 minutes.
06 -
Transfer potatoes to a foil-lined baking sheet. Gently smash each potato using a large spoon or the flat base of a glass. Drizzle with remaining spiced olive oil from the bowl.
07 -
Place baking sheet directly on smoker grates and smoke for 60 minutes with the lid closed, avoiding unnecessary opening for optimal smoke infusion.
08 -
In a small bowl, mix mayonnaise, heavy cream, remaining cajun seasoning, and chopped cilantro. Whisk until smooth and creamy. Refrigerate until serving. Adjust cream to preferred consistency.
09 -
Top each smoked potato with diced red onions. Drizzle with cajun mayonnaise sauce. Garnish with additional cilantro and a pinch of red pepper flakes. Serve warm.
# Notes:
01 -
For extra creamy sauce, increase heavy cream slightly.
02 -
Allow potatoes to cool briefly before smashing to avoid burns.