I love potato in any form. A crispy potato paired with Cajun spice is divine. The first time I was exposed to Cajun spice was at a restaurant back in India, Barbequeu Nation. Their crispy potatoes with Cajun is so popular, it is the hero of their menu even to this day, almost 10 years now.
Cajun originates from creole cuisine. It has a very unique taste and goes well with lot of snacks. I use them for baked chips, crispy chickpeas, and many more. Here is a healthy version of the crispy Cajun potato without compromising the taste.
Ingredients
10-15 baby potatoes (red, yellow, purple)
1/2 cup yoghurt
1 tspn Cajun spice
1 tspn pesto sauce
Salt to taste
Directions
1. Pre heat the oven to 425 degrees. Boil the potatoes with salt in boiling water for 10 minutes.
2. Flatten the potatoes using a tortilla maker. Use a foil to avoid potatoes sticking to the maker. If you don't have one, you can place the potatoes between 2 flat plates and press gently. Do not press too hard, since the potatoes are soft and stick to the foil.
3. Place the flattened potatoes on a foil and into the oven for 10 minutes on each side. To get extra crunch, broil for a minute on high.
4. Meanwhile in a small bowl mix half of the yoghurt and Cajun, add water to the mixture if yoghurt is too thick. Similarly in a separate bowl mix the other yoghurt half and pesto sauce.
5. Plate the potatoes carefully on a plate. You can serve the dips on the side or pour it on the potatoes.
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