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

Name: Skillet Potatoes With Cajun Blackening Spices and Buttermilk-Herb Sauce Recipe
Total time: 40 min
Yield: 4
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

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.

Turn Your Side Dish Into a Main Event With These Spiced Skillet Potatoes

Active: 25 mins

Total: 40 mins

Serves: 4 servings

Rate & Comment

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

Turn Your Side Dish Into a Main Event With These Spiced Skillet Potatoes

Nutrition Facts (per serving)
347	Calories
18g	Fat
42g	Carbs
7g	Protein

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.