Skillet Potatoes With Cajun Blackening Spices and Buttermilk-Herb Sauce Recipe

By
Morgan Eisenberg
Morgan Eisenberg is a contributing writer at Serious Eats.
Morgan Eisenberg
Morgan Eisenberg is a creative blogger at Host the Toast. She has an absolute obsession over all things edible.
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Updated March 05, 2019
20150329-Skillet-Spiced-Potatoes-Buttermilk-Herb-Sauce-Pan-Morgan-Eisenberg.jpg
Baby potatoes get sautéed in spices and served with a creamy buttermilk sauce. . Morgan Eisenberg

Potatoes deserve more than to just be a boring side dish. They've got serious star power, and these Cajun-spiced baby potatoes—first boiled until creamy, then crisped in a skillet, and finally topped with a cooling buttermilk-herb dressing—prove it.

Why this recipe works:

  • Boiling and then sautéing the potatoes gives creamy interiors and crisp skins.
  • The blackening spices add layers of smoke and heat.

Note: Because the spices blacken, this recipe can cause things to get smoky. I suggest either making it outside on the grill or making good use of your kitchen exhaust fan and some open windows.

Recipe Details

Skillet Potatoes With Cajun Blackening Spices and Buttermilk-Herb Sauce Recipe

Active 25 mins
Total 40 mins
Serves 4 servings

Ingredients

  • 2/3 cup sour cream

  • 1/3 cup buttermilk

  • 2 tablespoons distilled white or apple cider vinegar

  • 1 medium clove garlic, minced

  • 1 bunch dill, chopped

  • 1 bunch chives, chopped

  • 1/3 cup packed parsley leaves and tender stems, chopped

  • Kosher salt and freshly ground black pepper

  • 1 1/2 pounds baby waxy potatoes, such as baby red bliss and/or baby Yukon Golds

  • 1 1/2 teaspoons smoked paprika

  • 1 teaspoon ground cumin

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon dried oregano

  • 1/2 teaspoon brown sugar

  • Pinch cayenne pepper

  • 1 tablespoon unsalted butter

  • 2 tablespoons canola or vegetable oil

Directions

  1. In a medium bowl, stir together sour cream, buttermilk, vinegar, garlic, and two-thirds each of the dill, chives, and parsley. Season with salt and pepper. Cover and refrigerate until ready to use.

  2. Boil the potatoes in salted water until fork-tender. Drain and pat dry.

  3. In a small bowl, mix the smoked paprika, cumin, garlic powder, onion powder, oregano, brown sugar, cayenne pepper, and 1/2 teaspoon salt.

  4. Heat butter and canola oil in a medium heavy-bottomed skillet over medium-high heat until foaming. Add potatoes to the skillet and cook, stirring, occasionally, until the skins are lightly browned and crisp, about 4 minutes. Sprinkle potatoes with the spice mixture and continue to cook, stirring, until the spices begin to blacken, about 2 minutes. Remove from heat. Season with salt, if necessary.

  5. Garnish with the remaining chopped herbs and serve warm with the buttermilk-herb sauce.

This Recipe Appears In

Nutrition Facts (per serving)
347Calories
18gFat
42gCarbs
7gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories347
% Daily Value*
Total Fat 18g23%
Saturated Fat 6g32%
Cholesterol 31mg10%
Sodium 444mg19%
Total Carbohydrate 42g15%
Dietary Fiber 5g17%
Total Sugars 5g
Protein 7g
Vitamin C 27mg134%
Calcium 123mg9%
Iron 3mg18%
Potassium 1107mg24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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