Cajun Style Oven Hash Browns

  • Prep Time: 10 mins
  • Total Time: 55 mins
  • Servings: 8-10
  • About This Recipe

    “Nice spicy potatoes crunchy crisp. Use as much spice or as little as you want. great served with breakfast, lunch or dinner”

    Ingredients

  • 6largepotatoes, peeled,cut int 1/2 ” pieces and cooked until almost tender apprx 5 minutes,drain well
  • 1teaspoonpaprika
  • 1teaspoonchili powder
  • 1teaspooncajun seasoning( Tony Chachere’s or other cajun spice and if not available use additional tsp chili powder)
  • 1/4 cuplite olive oil
  • Directions

  • Heat oven to 400F degrees.
  • Spread the potatoes single layer on a baking sheet.
  • Sprinkle with the paprika, chili, cajun spice and then drizzle with the olive oil.
  • Mix the potatoes with a spatula to coat all sides evenly.
  • Season with salt.
  • Bake potatoes until crisp, turning with a spatula every 10 minutes, Apprx 40 minutes.
  • Reviews

  • “Excellent!A great way to make potatoes.I especially liked the Cajun seasoning.Easy to prepare!Thanks for sharing this recipe, Bergy!”

  • “Not really hash browns are they? They’re roasted potatoes, and as such are quite nice. I suggest letting these bad boys bake for about 30 and then pan frying em in oil and then you’ll actually have cajun crispy hash browns that are really hash browns.”

  • “Great recipe.I made them with sweet potatoes and omitted the chili powder.My husband and I loved these “hash browns” and will definitely have them again.”

  • “Wonderful recipe!Easy and delicious! I changed the spices up a bit to better compliment my other dishes. Three adults and 2 small children finished this whole recipe off!Thanks Bergy! “

  • “I just love to find another way to make potatoes (Irish, ya know!) and this is great.The only thing I did different was to blend all the spices along with the olive oil in a large bowl – so I could get some work done ahead of time.Then I just tossed the parboiled potatoes into the bowl to coat, and baked as noted.This recipe can also be halved for serving just the two of us.Thanks, Bergy!”

  • “These were really yummy.I cut them a tiny bit to thin and some of them turned out like barbequed potato chips.I scaled the potato part down for 2 people but forgot to scale down the seasonings so I save the rest to shake on top of other foods too.So now I have a yummy cajun style seasoning to use also!Thanks Bergy!”

  • “I love this recipe; it has become my favourite way to eat potatoes! A+!”

  • “Because I was running short on time, I did not peel and cook the potatoes beforehand. I just cut the potatoes and left the skin on and followed the rest of the instructions. I also used 1/8 cup of olive oil so I could cut the calories a little…and that worked fine. This made a ton, so I was able to enjoy these a second and third time. YUM! Thanks for a super yummy and easy recipe.”

  • “Very nice recipe, but follow the directions for the spices. I mixed them in with the oil, but then it was hard to cover all the potatoes. Next time I’ll follow the seasoning directions.To speed up the cooking time, you can place the potatoes with 2 TBS of water in a dish and microwave for 3 minutes, then put them in the oven. That will cut the baking time down to 20-25 minutes.”

  • “Good, flavorful potato dish that does not need any additional condiments.Nice flavor, not too spicy.I used red potatoes, so I left the skin on.”

  • “This recipe was simply awesome.Every time I try to make oven fries, they come out a bit hard.These were perfect.And very versatile.Next time, I’ll try them with a mexican flavored coating, or just cumin, or greek or italian spices.Endless opportunities.”

  • “This recipe is so outrageously good it just replaced our potato dish that is on rotation!! I did use a little more pepper then called for and used Hungarian Hot Paprika so our mouths were tingling for hours…. but so wonderful! This is perfect for breakfast, lunch or dinner. Great Recipe Bergy – wouldn’t change a thing. “

  • “Perfectly delicious and very versatile: as I was cooking Moroccan I used 1 tsp Moroccan seasoning and 1 tsp ground coriander and salt; will certainly try the cajun vaiation next week! Cooked for 45 minutes in my crappy oven; totally moorish, thanks for a real winner Bergy! :0)”

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