Crispy Cajun Potatoes w/ Tangy Tomato Mayo

Difficulty: Easy

Serves 2

Remember shaker fries? You’d get the fries and a little sachet of flavouring, chuck ’em in a bag and shake it like a polaroid picture, resulting in crispy, potato-y, spiced goodness. I set out to make a more sophisticated version that you could serve up with your weekly meal or make a big batch for a dinner party. Either way, these spicy spuds are sure to satisfy.

The ingredients I used are all gluten free, however making sure yours are too if you want to ensure they are GF.



  • 12 miniature white potatoes
  • Spray olive oil
  • 2 tablespoons cajun seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt

Tangy Tomato Mayo

  • 1/4 cup vegan mayonnaise
  • 1/4 cup tomato sauce
  • 1 clove garlic, crushed
  • 1 teaspoon dried mixed herbs


  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. Parboil your potatoes and cut them in half before laying them out on the baking tray and spraying with the olive oil.
  3. Bake in the oven for 30-40 minutes or until golden brown, turning occasionally.
  4. While the potatoes are cooking make your cajun seasoning by combining the cajun, paprika and salt in a small bowl.
  5. Make the tangy tomato mayo by whisking together the vegan mayonnaise, tomato sauce, garlic and mixed herbs.
  6. Once the potatoes are cooked, toss them in a medium bowl with the cajun seasoning until well coated.
  7. Serve immediately with a generous squeeze of tangy tomato mayo.