Potatoes deserve more than to just be a boring side dish. They've got serious star power, and these Cajun-spiced baby potatoes—first boiled until creamy, then crisped in a skillet, and finally topped with a cooling buttermilk-herb dressing—prove it.
Why this recipe works:
- Boiling and then sautéing the potatoes gives creamy interiors and crisp skins.
- The blackening spices add layers of smoke and heat.
Note: Because the spices blacken, this recipe can cause things to get smoky. I suggest either making it outside on the grill or making good use of your kitchen exhaust fan and some open windows.
- Yield:4 servings
- Active time: 25 minutes
- Total time:40 minutes
- 2/3 cup sour cream
- 1/3 cup buttermilk
- 2 tablespoons distilled white or apple cider vinegar
- 1 medium clove garlic, minced
- 1 bunch dill, chopped
- 1 bunch chives, chopped
- 1/3 cup packed parsley leaves and tender stems, chopped
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds baby waxy potatoes, such as baby red bliss and/or baby Yukon Golds
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon brown sugar
- Pinch cayenne pepper
- 1 tablespoon unsalted butter
- 2 tablespoons canola or vegetable oil
In a medium bowl, stir together sour cream, buttermilk, vinegar, garlic, and two-thirds each of the dill, chives, and parsley. Season with salt and pepper. Cover and refrigerate until ready to use.
Boil the potatoes in salted water until fork-tender. Drain and pat dry.
In a small bowl, mix the smoked paprika, cumin, garlic powder, onion powder, oregano, brown sugar, cayenne pepper, and 1/2 teaspoon salt.
Heat butter and canola oil in a medium heavy-bottomed skillet over medium-high heat until foaming. Add potatoes to the skillet and cook, stirring, occasionally, until the skins are lightly browned and crisp, about 4 minutes. Sprinkle potatoes with the spice mixture and continue to cook, stirring, until the spices begin to blacken, about 2 minutes. Remove from heat. Season with salt, if necessary.
Garnish with the remaining chopped herbs and serve warm with the buttermilk-herb sauce.