Ingredients
The following ingredients have 6 Servings
- 2 1/2 pounds Dutch baby potatoes, (halved)
- 3 tablespoons olive oil
- 2 tsp EACH smoked paprika, garlic powder, onion powder
- 1 tsp EACH dried oregano, dried thyme, salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 3/4 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 2 teaspoons Frank's Original RedHot Sauce
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon pickle juice (dill or sweet, your preference)
- 1 ½ teaspoon Cajun seasoning ((reserved from above, in instructions))
Instruction
- Preheat oven to 425 degrees F. Line a baking sheet with foil for easy cleanup; add the halved potatoes.
- Whisk the Cajun seasonings together in a small bowl. Remove 1 ½ teaspoons for the Remoulade.
- Add the oil to the remaining seasonings and whisk together. Drizzle all over the potatoes and stir to evenly coat. Turn all the potatoes cut side down in an even layer (for more caramelization).
- Bake at 425 degrees F for 20-25 minutes or until fork tender. Meanwhile make the Remoulade.
