Boiled Cajun Potatoes
Ingredients
- 3 quarts water
- 6 tbsp sea salt
- 6 tbsp Old Bay Seasonings
- 6 tbsp dried basil
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 10 medium red potatoes
Step-by-Step Instructions
- Pour water into 5 quart Dutch oven. Add sea salt, Old Bay Seasonings, dried basil, cayenne pepper, black pepper, garlic powder, and onion powder. Stir until spices are mixed into the water. Quarter the potatoes lengthwise, leaving the skin on, and place in the pan.
- Boil over medium high heat until tender, about 30 minutes. Boil ten more minutes. When potatoes are tender turn off heat and let sit in spices for a minimum of 10 minutes before serving. Serve with real butter, not margarine. After cooling, the skin is easily removed from these potatoes and they make the best potato salad you’ve ever tasted. I put extra cayenne and black pepper in mine but it is usually too hot for small children.
Common Problems and Solutions
Q: Why are my potatoes falling apart?
A: You may be boiling them too vigorously or too long. Use medium-high heat and check for tenderness with a fork after 25-30 minutes. The potatoes should be tender but still hold their shape.
Q: Can I peel the potatoes before boiling?
A: You can, but leaving the skin on helps the potatoes hold together during the long boil and keeps them from getting waterlogged. The skin peels off easily after cooling if you want to use them for potato salad.
Tips and Techniques
The 10-minute resting time after cooking is crucial—it lets the potatoes absorb more of the spice flavors. For even better flavor, let them cool completely in the cooking liquid, then refrigerate overnight before reheating or using for potato salad.
Ingredient Substitutions
- Old Bay Seasonings: equal parts paprika, celery salt, and a pinch of mustard powder
- red potatoes: Yukon Gold potatoes
Equipment Needed
- 5 quart Dutch oven or large pot