Baby red potatoes are boiled until fork tender, coated in cajun spices, then smashed and baked until extra crispy. Finished off with a drizzle of creamy creole sauce, these potatoes make one irresistible side dish that your family will ask for again and again!
To a medium mixing bowl, add mayo, creole mustard, garlic, lemon juice, Worcestershire sauce, hot sauce, onion powder, garlic powder, salt, black pepper, paprika, Italian seasoning, and cayenne pepper.
Use a small whisk or fork to mix all the ingredients until combined. Refrigerate the sauce while you prepare the potatoes.
Boil potatoes in water until easily pierced with a fork. Drain potatoes and allow them to dry out for about for about 10 minutes.
Meanwhile, preheat your oven to 450 degrees Fahrenheit (232 °C). Spray a baking sheet with cooking spray and set aside.
Transfer potatoes to a large mixing bowl, add olive oil, salt, pepper, paprika, garlic powder, onion powder, Italian seasoning, and cayenne pepper. Toss everything together with a rubber spatula or wooden spoon until all potatoes are coated with the oil and spices.
Transfer potatoes to the prepared baking sheet. Do not discard the oil and spices leftover in the bowl. Use the back of a ½ cup measuring cup to smash each potato, being careful not to break them apart. If a few break apart it is fine, just try to keep them intact.
Brush the tops of the potatoes with the remaining oil and spices leftover in the bowl used to coat the potatoes. Bake potatoes in the preheated oven for 35-45 minutes, until crispy and dark golden brown.
Drizzle potatoes with creole sauce and sprinkle chopped chives over top. Enjoy!
Leftover smashed potatoes can be stored in an airtight container in the refrigerator for up to three days. I recommend reheating the potatoes in the oven so that they remain crispy.
See blog post for other important tips and suggestions.