We love potatoes in any form and these Barbeque Nation Style Cajun Potatoes (vegan) are a hot favourite with us. We loved it from the first time we enjoyed them at the popular Barbeque buffet joint and have always had these the first thing there on every visit!  These potatoes are easy to prepare with a handful of ingredients and taste absolutely lip-smacking! 

Barbeque Nation Style Cajun Potatoes (vegan)

Barbeque Nation Style Cajun Potatoes (vegan) is just the yummiest way to eat potatoes! I can assure you, you’ll love it at first bite! It is mildly pungent, has a medley of textures. Crispy on the outside, smooth creamy because of the dressing and so soft after each bite as each potato just melts in your mouth! People usually think that this recipe could be a tad bit complicated but it is just the opposite.

Barbeque Nation Style Cajun Potatoes (vegan)

There are many recipes for Barbeque Nation Style Cajun Potatoes (vegan) on the internet too and each one may be a bit different. I usually pick my cajun spice mix ready from the store so I have never made it home from scratch. You can, however, make the spice mix at home too. It is not too time-consuming and you can use it for so many other recipes as well. You can try my Potato wedges with some cajun spice, it is so good! 🙂

You could use cajun spice for other veggies too as a rub right before you roast them or add this spice to your go-to salad dressing and take things up a notch!

Barbeque Nation Style Cajun Potatoes (vegan)

So coming to how can make some of this much loved cajun spice mix at home?! Basically the Cajun style of cooking has roots in Louisiana in the southern USA. It is not an extremely spicy cuisine but it has a fair amount of heat. If it is bland, it is most certainly not Cajun!

To make a small batch of Cajun spice mix/ seasoning, combine:

1 tablespoon paprika
2 teaspoon salt
2 teaspoon garlic powder
1 teaspoon cayenne pepper (red chilli powder is the alternate)
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon cracked black pepper

Just mix these ingredients in an airtight bottle. The seasoning can be stored in the refrigerator for up to a month.

Now let us make Vegan Cajun Potatoes!!

For the sauce
In a mixing bowl, add the vegan mayo and the cajun seasoning. Mix well. Add some more paprika. Mix well. Add some water to adjust the consistency. Adjust the seasoning as per your preference. Set the sauce aside.

Barbeque Nation Style Cajun Potatoes (vegan)

For the potatoes
Wash the baby potatoes, pressure cook them with about 3/4th cup of water for 1 whistle. Let the pressure release on its own. Drain the potatoes. Do not peel off the skin. Once they have cooled a bit, gently smash the potatoes and set them aside.

Barbeque Nation Style Cajun Potatoes (vegan)

In a bowl, mix together all-purpose flour, cornflour, salt, pepper and water to make smooth, semi-thick lump-free batter.

Barbeque Nation Style Cajun Potatoes (vegan)

Heat oil in a flat pan. Once it has heated up well, reduce the flame to medium.

Dip the smashed potatoes in the batter and drop them in the hot oil. Fry them until they turn crisp and lightly golden.

Barbeque Nation Style Cajun Potatoes (vegan)

Remove them from the oil and let them drain for a minute. Do not let it cool down and turn limp.

Barbeque Nation Style Cajun Potatoes (vegan)

To serve
On a platter, lay the hot fried potatoes, top them with the sauce. Don’t skimp, add a generous helping. Top it with finely chopped red onions and some fresh coriander leaves. Serve it immediately.

Barbeque Nation Style Cajun Potatoes (vegan)

Barbeque Nation Style Cajun Potatoes (vegan)
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Barbeque Nation Style Cajun Potatoes (vegan)

Piping hot and crispy baby potatoes topped with a lip-smacking delicious cajun spiced vegan sauce served with a scattering of crunchy onions and some fresh coriander greens! The best way to enjoy potatoes!!

Course Appetizer, Brunch, Salad, Side Dish
Cuisine Indian American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

  • 500 gms baby potatoes
  • 3/4-1 cup plain water to pressure the potatoes

Batter for the potatoes

  • 2 tbsp all purpose flour maida
  • 4 tbsp cornflour
  • salt & cracked black pepper to taste
  • water as needed

For the sauce

  • 3/4 cup vegan mayonnaise you can use regular mayo too
  • 2 tbsp cajun spice mix see the post for the recipe
  • 1/2 tsp paprika powder deghi mirch
  • water as needed to correct the consistency or use plant based milk/ regular milk for non-vegans
  • chopped red onions & fresh coriander suggested garnish

Instructions

For the sauce -

  1. In a mixing bowl, add the vegan mayo and the cajun seasoning. Mix well. Add some more paprika. Mix well. Add some water to adjust the consistency. Adjust the seasoning as per your preference. Set the sauce aside.

For the potatoes - 

  1. Wash the baby potatoes, pressure cook them with about 3/4th cup of water for 1 whistle. Let the pressure release on its own. Drain the potatoes. Do not peel off the skin. Once they have cooled a bit, gently smash the potatoes and set them aside. 

  2. In a bowl, mix together all-purpose flour, cornflour, salt, pepper and water to make smooth, semi-thick lump-free batter.

  3. Heat oil in a flat pan. Once it has heated up well, reduce the flame to medium. 

  4. Dip the smashed potatoes in the batter and drop them in the hot oil. Fry them until they turn crisp and lightly golden.

  5. Remove them from the oil and let them drain for a minute. Do not let it cool down and turn limp. 

To serve -

  1. On a platter, lay the hot fried potatoes, top them with the sauce. Don't skimp, add a generous helping. Top it with finely chopped red onions and some fresh coriander leaves. Serve it immediately. 

Love,
Shreya

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Barbeque Nation Style Cajun Potatoes (vegan)

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