One-Pot Wonders

Cajun Smashed Redskins

January 26, 2015
0 Ratings
  • Makes 4 servings
Author Notes

I'm sure we all have a variation of smashed go to is one where I boil redskin potatoes, drain, add butter, salt and pepper and then smash them up a bit and stir in green onion, parsley or chives. Here's a Cajun version...a little spicy and great alongside a steak or other grilled meat. I've included a recipe for Cajun seasoning in case you don't have a favorite... —inpatskitchen

What You'll Need
  • For the potatoes
  • 1 1/2 pounds small redskin potatoes ( larger babies )
  • Water
  • 3/4 cup dry white wine
  • 4 medium cloves garlic, peeled but left whole
  • 2 tablespoons plus 2 more teaspoons of your favorite Cajun seasoning (or use mine which follows)
  • 1/2 teaspoon cayenne pepper
  • 4 tablespoons butter
  • 1/4 cup thinly sliced green onions plus a little more for garnish
  • Cajun Seasoning
  • 2 tablespoons fine sea salt
  • 2 tablespoons sweet Hungarian paprika
  • 1 tablespoon granulated garlic or garlic powder
  • 1 tablespoon coarsely ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon celery seed
  1. For the potatoes
  2. Take your potatoes and peel a strip around the circumference of each one and place them in a 4 quart pot. Add water to just barely cover them and then stir in the wine, garlic cloves, 2 tablespoons of the Cajun seasoning and the cayenne pepper.
  3. Bring up to a boil and then simmer until the potatoes are fork tender. Drain the potatoes and return them along with the garlic to the pot.
  4. Start mashing the potatoes with a potato masher or large fork. Just a few mashes and then add the butter, 2 teaspoons of the Cajun seasoning and the quarter cup of green onions. Mash a few more times until you get a creamy but somewhat chunky consistency. Place in a serving bowl and garnish with a little more green onion.
  1. Cajun Seasoning
  2. Combine all the ingredients and store in a covered container.

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Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

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