CAJUN POTATOES

Cajuan cuisine was developed by the 'Acadians' over the period of their migration from North America to Louisiana by adapting over centuries of cultural influences and geographical changes. This cuisine has a great influence of rural french and canadian style of cooking and known for its spicy flavours. The Acadians replaced rice with potatoes which thrived in Louisiana's hot and humid weather and thus, may be the cajun potatoes came into existence as a mouth watering dish. This is a simple and easy recipe with crisp fried baby-potatoes layered with flavourful sauce.

INGREDIENTS:

• Baby potatoes, 20 Nos.

• Corn starch, 4 Tbsp.

• All-purpose flour, 2 Tbsp.

• Mayonnaise, 1 cup

• Chilli flakes (as required)

• Thyme, 1 tsp.

• Garlic powder, 3 tsp.

• Onion powder, 1tsp.

• Paprika powder, 2tsp.

• Pepper powder, 1/2 tsp.

• Salt to taste.

• Milk, 1/2 cup

• Water

PROCEDURE:

• Pressure cook the potatoes with the peel attached upto one whistle.

• Take the hard boiled potatoes and give some pressure to each one of it using palm to semi-flatten them.Sprinkle salt and pepper powder as per taste .

• Preapre a thin slurry by mixing corn starch and all-purpose flour. Add a little salt. (adjust salt amount as required)

• Dip the potatoes in that slury and fry in medium hot oil till half fried.

• Cool down the half fried potatoes and again deep fry it on high flame to get a crispy layer.

Sauce preparation :

• Take mayonnaise in a mixing bowl.

• Add garlic powder, onion powder, paprika powder, chilli flakes and thyme. Mix.

• Add milk to adjust consistency.

* Cover the fried potatoes with sauce. Sprinkle some chilli flakes and thyme over it and enjoy.

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