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

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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  • 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


  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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Nutrition Facts (per serving)
347 Calories
18g Fat
42g Carbs
7g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 347
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 32%
Cholesterol 31mg 10%
Sodium 444mg 19%
Total Carbohydrate 42g 15%
Dietary Fiber 5g 17%
Total Sugars 5g
Protein 7g
Vitamin C 27mg 134%
Calcium 123mg 9%
Iron 3mg 18%
Potassium 1107mg 24%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)