Smoked Cajun Smashed Potatoes
Smoked red potatoes topped with a deliciously creamy cajun sauce take these Smoked Cajun Smashed Potatoes over the top and make the perfect side dish!
A FUN SMOKED POTATO RECIPE
If you know me, then you know that I love to use my smoker whenever I can. These Smoked Cajun Smashed Potatoes have become one of my favorite recipes. They are absolutely packed with flavor, from the seasoning to the sauce, everything works so well together. These work great as an appetizer or a side dish to some of your favorite meals. If you want a showstopper side dish, then you need to make this Smoked Cajun Smashed Potato recipe!
FREQUENTLY ASKED QUESTIONS:
For this recipe I only recommend using red potatoes They hold up the best to the cooking process. I suppose you could use a gold potato but I haven’t properly tested it with gold yet.
Yes! You will want to preheat your smoker to 375F degrees for 15 minutes with the lid closed.
You can use any of your favorite pellets but I like to go with hickory on this recipe.
This is to make sure that they are fully cooked after the smoking process and it also helps with smashing the potatoes as well. You will need to microwave them for about 8 minutes. Insert a fork, and if you can pierce it easily, they are done. If not then microwave for another minute.
When smashing the potatoes, if you need to use a lot of force, they may need to go back in the microwave to soften. You may also use a large spoon, potato masher, flat bottom of a glass, or a meat mallet. Smashing the potatoes flattens them and enables the smoker and olive oil to work their magic and give a nice crispy texture and taste. It will not always be perfect and pretty but it will always be delicious.
Yes, this helps the potatoes from bursting open while being heated.
These can be stored in an airtight container in the refrigerator (without the toppings) where they will keep for up to 4-5 days. To reheat, place in the oven at 350F degrees until heated through then top with the sauce and toppings.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- smoked paprika
- garlic powder
- onion powder
- oregano
- parsley
- pepper
- cayenne pepper
- extra virgin olive oil
- red potatoes
- mayonnaise
- heavy cream
- cilantro
- red onion
- red pepper flakes
HOW TO MAKE SMOKED CAJUN SMASHED POTATOES:
Preheat the smoker to 375F degrees with the lid closed for 15 minutes. Combine smoked paprika, garlic powder, onion powder, oregano, parsley, black pepper, and cayenne pepper in a small bowl or ramekin and mix. Divide seasoning in half. One will be used for the potatoes and one will be used for the Cajun sauce. In the seasoning bowl being used for the potatoes, add the olive oil and stir.
Wash and dry potatoes. Pierce each potato a couple times with a fork. Add to a large mixing bowl and pour in the olive oil spice mixture. Toss to coat. Cover and place into the microwave. Cook on high power for 8 minutes.
Remove potatoes from the bowl. Do not discard the leftover olive oil and seasoning (we’ll use that in a minute.)
Place potatoes onto a foil lined baking sheet. Use a large spoon or the flat bottom of a glass to lightly smash the potatoes. Spoon leftover cajun olive oil from the bowl you used earlier over each potato.
Place into the smoker and smoke for 1 hour. Baking sheet should be directly on the grill grates in the center of the smoker. Close the lid and don’t be tempted to peek. This is to ensure the maximum amount of smokey flavor is infused.
Meanwhile, prepare Cajun sauce. Combine mayonnaise, heavy cream, cilantro and Cajun seasoning in a small bowl and whisk until smooth. Refrigerate until ready to serve. Add more or less heavy cream depending on sauce consistency preference.
When potatoes are ready, top each potato with chopped red onions. Drizzle with Cajun mayonnaise and garnish with a pinch of red pepper flakes and chopped cilantro.
Enjoy!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Smoked Cajun Smashed Potatoes
Ingredients
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- ½ teaspoon parsley
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ cup extra virgin olive oil
- 12 red potatoes
- ½ cup mayonnaise
- ¼ cup heavy cream
- 1 Tablespoon chopped cilantro (+ more for garnish)
- ¼ cup diced red onion
- pinch of red pepper flakes
Instructions
- Preheat the smoker to 375F degrees with the lid closed for 15 minutes.
- Combine smoked paprika, garlic powder, onion powder, oregano, parsley, black pepper, and cayenne pepper in a small bowl or ramekin and mix. Divide seasoning in half. One will be used for the potatoes and one will be used for the cajun sauce.
- In the seasoning bowl for the potatoes add the olive oil and stir. Set aside.
- Wash and dry potatoes. Pierce each potato a couple times with a fork. Add to a large mixing bowl and pour in the olive oil spice mixture. Toss to coat.
- Cover (with plastic wrap or a clean kitchen towel) and place into the microwave. Cook on high power for 8 minutes.
- Remove potatoes from the bowl. Do not discard the leftover olive oil and seasoning, we'll use that in a minute.
- Place potatoes onto a foil lined baking sheet. Use a large spoon or the flat bottom of a glass to lightly smash the potatoes. Spoon that leftover cajun olive oil over each potato.
- Place tray into the smoker and smoke for 1 hour. Baking sheet should be directly on the grill grates in the center of the smoker. Close the lid and don’t be tempted to peek. This is to ensure the maximum amount of smokey flavor is infused.
- Meanwhile, prepare cajun sauce. Combine mayonnaise, heavy cream, cilantro, and cajun seasoning in a small bowl and whisk until smooth. Refrigerate until ready to serve. Add more or less heavy cream depending on sauce consistency preference.
- When potatoes are ready, top each potato with chopped red onions. Drizzle with cajun mayonnaise and garnish with a pinch of red pepper flakes and chopped cilantro.
Notes
- I do not recommend freezing.
- If you are storing, store without the sauce.
- Use your favorite pellets, we use hickory.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
