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.
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.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 5g||17%|
|Total Sugars 5g|
|Vitamin C 27mg||134%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|