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–+ servings
A black cast iron skillet filled with freshly Roasted Breakfast Potatoes.

Roasted Cajun Potatoes

Freshly minced garlic, south Louisiana seasonings in a buttery/olive oil sauce make these roasted Cajun potatoes just as flavorful as they are easy.
5 from 1 vote
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Course: Breakfast, Side Dish
Cuisine: American/Cajun
Keyword: baked breakfast potatoes, roasted breakfast potatoes
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6 people
Author: Lyn Corinne Liner | A Sprinkling of Cayenne

Ingredients

For the Sauce

  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 3 fresh garlic cloves, minced
  • 1 teaspoon dried paprika
  • 2 teaspoons onion powder
  • 2 teaspoons dried parsley flakes
  • 1 ½ teaspoons Crystal hot sauce
  • salt, black pepper and cayenne pepper to taste

For the Roasted Potatoes

  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 celery stalks, cleaned, trimmed and chopped
  • ½ cup roasted red peppers, chopped
  • 2 ½ pounds butter russet or russet potatoes, scrubbed and chopped

Instructions

  • Preheat oven to 400 degrees F.
  • Melt the butter in a small pot.
  • Add the remaining sauce ingredients to the pot, and cook until just heated through, about 45 seconds. Remove from heat.
  • Pour the chopped potatoes into a well-greased cast iron skillet.
  • Add the chopped Cajun trinity veggies and the sauce to the top of the potatoes.
  • Use your hands to full combine all of the ingredients.
  • Bake uncovered for 50 to 60 minutes or until the insides of the potatoes are tender and the outsides are crispy, flipping the potatoes with a metal spatula every 15 minutes.
  • Serve immediately.
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