BOILING POTATOES

• Take baby potatoes.
• Wash potatoes very well. Note that we are eating potatoes with skin intact so they really need to be washed very very fine.
• Put potatoes in boiling water.
• Cook with a lid for 10-15 minutes. Instead you can pressure cook them for 2 whistles. Don't over boil the potatoes.
• Once they are fork tender, bring them out of water. We need par boiled potatoes for this recipe.
• Leave them to turn completely cool.

MAKING OF SLURRY

• Take rice flour, corn flour, salt and black pepper powder in a small bowl.
• Mix them.
• Add water gradually and keep mixing.
• Make a slurry of semi thin consistency. Keep aside.

SHAPING POTATOES

• 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.
• Remember, press in such a way that they remain intact and don't tear apart.
• Coat each potato from both sides
• in the slurry.

FRYING OF POTATOES :

AIR FRYER METHOD

• Arrange the coated potatoes in a greased air fryer basket.
• Apply some oil over the potatoes.
• 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

• Arrange the slurry coated potatoes on greased baking tray.
• Apply oil over them.
• 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

• Put the slurry coated potatoes in a pan having hot oil.
• Shallow fry potatoes till they turn golden and crisp brown from both sides.

PREPARATION OF CAJUN SAUCE

• Till the time potatoes are frying, prepare the cajun sauce. For that, take mayonnaise in a bowl.
• Add mix herbs, red chilli powder, garlic powder, onion powder, black pepper powder, chopped onion, salt and coriander leaves.
• Give them a good mix.
• 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.
• We needed to add 3-4 tbsp of milk to get the desired consistency of sauce.

SERVING OF CAJUN POTATOES

• Put fried potatoes on serving tray.
• Top them with cajun sauce. Preferably 1 tsp sauce on each potato.
• 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.