Skillet Potatoes With Cajun Blackening Spices and Buttermilk-Herb Sauce Recipe

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Baby potatoes get sautéed in spices and served with a creamy buttermilk sauce. Morgan Eisenberg

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.

Recipe Facts

Active: 25 mins
Total: 40 mins
Serves: 4 servings

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Ingredients

  • 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

Directions

  1. 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.

  2. Boil the potatoes in salted water until fork-tender. Drain and pat dry.

  3. In a small bowl, mix the smoked paprika, cumin, garlic powder, onion powder, oregano, brown sugar, cayenne pepper, and 1/2 teaspoon salt.

  4. 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.

  5. Garnish with the remaining chopped herbs and serve warm with the buttermilk-herb sauce.

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