Air Fryer Cajun potatoes barbeque nation style (& Oven and Frying method)

Air Fryer Cajun potatoes barbeque nation style (& Oven and Frying method) with step wise pictorial and video method.

Barbeque Nation is restaurant based in India and it has a chain of numerous outlets across country and abroad.

Cajun potato is one such appetizer which is the signature dish of said restaurant.

If you ever have been to barbeque nation, there’s no possibility of not cherishing cajun potatoes over there.

WHAT IS CAJUN CUISINE ?

Cajun is pronounced as “Key-juh n” & is referred to as a ‘rustic cuisine’. It means it is based on locally available ingredients and preparation is relatively simple. (Wikipedia).

And truly, this is such a simple recipe with world class appearance.

Crisp fried baby potatoes topped with mayonnaise, seasoned with spices, and O my God…you have finger licking dish in front of you.

FIRST INTRODUCTION

Cajun potatoes recipe was in our wish list since the day we have countered it in the restaurant on the birthday of our son.

Being appetizer, this is part of the starter, but candidly speaking, you will find hard to proceed beyond this and reach at main course.

Cajun baby potatoes recipe gets its strength from onion and garlic powder, we couldn’t proceed without them because both these ingredients were not available in our city.

After making these 2 powders at home, we could finally succeed in bringing it up here. If you too don’t have an access to onion and garlic powder, you can easily make it at home by following a simple and easy recipe here.

FAQ’S

CAN I MAKE CAJUN POTATOES WITH BIG SIZE POTATOES ?

Cajun spiced potatoes recipe traditionally uses only baby potatoes.

We don’t say it is impossible to cook with big size potatoes but that could be a tedious job which may fail.

Big size potatoes has highest possibility to tear apart on pressing and if remain intact, they are sure to present an unpleasant visual of cajun potatoes.

Baby potatoes are the bite size potatoes perfect to use as an appetizer and easy to handle.

WHY POTATOES NEED TO BE PAR BOILED ?

Potatoes need to be par boiled which means they should be about 85 to 90% boiled. Fully boiled potatoes will easily tear apart while pressing and on frying.

And par boiling doesn’t leave them raw. Further frying will cook them fully.

WHY TO COAT POTATOES IN CORN FLOUR SLURRY ?

This part is optional but highly recommended. Seasoning potatoes with salt and black pepper doesn’t leave them insipid if you get to have a last bite without mayonnaise, by chance.

Coating potatoes with corn flour slurry in 2 ways. One, makes them more crisp and two, keep them intact while frying.

Corn flour and rice flour combo can be replaced with all purpose flour as well.

If you want to skip adding it and directly fry potatoes, you can.

WHAT SPICES/INGREDIENTS I CAN SKIP ?

Mixed herbs are the flavouring agents and add zip to your dish. So they are not to be skipped.

We have added the mix herbs. In case you have all the herbs separately available, go for them comfortably. Herbs including basil, parsley, thyme and oregano.

Onion powder and garlic powder are part and parcel of this recipe, without whom, you can’t expect the authentic taste in your plate and a kind of sharpness will be felt missing. So a big yes to both.

You can keep your sauce as spicy as you want. And red chilli powder can be replaced with paprika.

Also fresh thyme can take the place of coriander leaves.

Be careful while adding salt. Reason is elaborated in notes section below.

Milk is not important part of cajun sauce. You will find many making sauce without using milk at all. Milk is added for better spreadable consistency. Even few use water for the purpose in place of milk. Apply your wisdom.

POTATOES – A Versatile Vegetable

Potato is such a skilled ingredient which is must and part and parcel of many recipes.

Either it be starter, main course or dessert, potatoes are and potatoes can be anywhere.

As the given post is pertaining to appetizer category, let’s have a look on few of the recipes using potatoes as appetizers/snacks.

POTATO PIZZA

Bored of regular pizza and wanna try something new and different?

Then have a look at Potato Pizza by Lata Lala. This recipe doesn’t require oven and flour, hence making a gluten free appetizer.

PACKED POTATO BHAJIA

Also named as Atom Bomb Bhajia from a Gujrati Cuisine, this recipe by Jagruti Dhanecha sounds interesting wherein a special hot and sour masala is stuffed in boiled potatoes, coated in batter and deep-fried.

VADA PAV

Vada pav is a potato stuffed fried fritters that is served with chutneys in a small buns. If you are out of buns, then how vada pav can still be cherished, learn from Mayuri patel‘s detailed post Mini Vada pav.

BREAD ROLLS

Another popular indian snack Bread Roll by Amrita Roy, which she had in college life for the first time and still remembers the taste.

POTATO CUTLETS

Here’s an easy, fast and simple recipe of Potato and peanut Cutlets by Avin S Kohli. She has made these cutlets in lot of potluck in kitty parties and they are a hit.

BAKED/ROASTED/GRILLED/FRIED/AIR FRIED POTATOES

See how one recipe can amazingly be manipulated in different ways.

If you want simple yet delicious potato recipe using no hanky panky ingredients, look at Pavani Gunikuntla‘s Baked potato Wedges.

Similar recipe is shared by Geetanjali Tung and it is of help to you if you don’t have oven. Yes, they are Grilled potato Wedges.

Little more twist to the ingridents and method, and you are going to have yummy Aloo 65 by Geetha priyanka.

A small touch of garlic and pasmesane and you can enjoy Garlic – Herb and Parmesan Roasted Red Potatoes by Afroz Shaikh.

Step wise pictorial recipe of Air Fryer Cajun potatoes barbeque nation style (& Oven and Frying method)

BOILING POTATOES

1.Take baby potatoes. Quantity of potatoes and all other ingredients is given in the recipe card at the end of the post.

2. Wash potatoes very well. Note that we are eating potatoes with skin intact so they really need to be washed very very fine.

3. Put potatoes in boiling water.

4. Cook with a lid for 10-15 minutes. Instead you can pressure cook them for 2 whistles. Don’t over boil the potatoes.

5. Once they are fork tender, bring them out of water. We need par boiled potatoes for this recipe.

6. Leave them to turn completely cool.

MAKING OF SLURRY

7. Take rice flour, corn flour, salt and black pepper powder in a small bowl. Mix well.

8. Mix them.

9. Add water gradually and keep mixing.

10. Make a slurry of semi thin consistency. Keep aside.

SHAPING POTATOES

11. Potatoes must have turned cool completely by now. Take each potato one by one and press with the palm of your hand. Instead you can use some plain surfaced bowl or glass.

12. Remember, press in such a way that they remain intact and don’t tear apart.

13. Coat each potato from both sides in the slurry.

FRYING OF POTATOES :
AIR FRYER METHOD

14. Arrange the coated potatoes in a greased air fryer basket.

15. Apply some oil over the potatoes.

16. Air fry them @190°C for 10 to 15 minutes or until potatoes turn crisp and brown. Flip the potatoes mid way for even cooking from both sides.

OVEN METHOD

17. Arrange the slurry coated potatoes on greased baking tray.

18. Apply oil over them.

19. Bake @200°C for 25 to 30 minutes or until potatoes turn crisp and brown. Flip the potatoes mid way for even cooking from both sides.

SHALLOW FRYING METHOD

20. Put the slurry coated potatoes in a pan having hot oil.

21. Shallow fry potatoes till they turn golden and crisp brown from both sides.

PREPARATION OF CAJUN SAUCE

22. Till the time potatoes are frying, prepare the cajun sauce. For that, take mayonnaise in a bowl.

23. Add mix herbs, red chilli powder, garlic powder, onion powder, black pepper powder, chopped onion, salt and coriander leaves.

24. Give them a good mix.

25. Now start adding milk, but little at a time, to adjust the consistency and thickness of sauce. You may add more or less milk at all depending on your choice and preference.

26. We needed to add 3-4 tbsp of milk to get the desired consistency of sauce.

SERVING OF CAJUN POTATOES

27. Put fried potatoes on serving tray.

28. Top them with cajun sauce. Preferably 1 tsp sauce on each potato.

29. Further top it with chopped onion, chilli flakes black pepper powder and lastly coriander leaves.

Cajun potatoes are ready to be served. Serve hot or cold.

NOTES

This recipe is made with baby potatoes. If you don’t have baby potatoes, go for the big one after cutting them in halves.
You may peel off the skin but traditionally they are made with peels.
Do not over boil the potatoes otherwise they will tear apart on pressing.
Salt is added in slurry. It is added in Cajun sauce also. Mayonnaise too has salt in them. So be careful while adding salt.

OTHER APPETIZERS/SNACKS RECIPES IN THIS BLOG

Paneer tikka recipe restaurant style
Malai soya chaap recipe
instant pizza bombs
Lakhanpur de bhalle
sev papdi recipe
Cheesy Discs