Cajun Potatoes
Ingredients:
- 220 grams of small red potatoes
- 40 grams of fresh garlic cloves (peeled)
- 30 grams of unsalted butter
- 1.5 grams of rosemary
- 1 gram of thyme
- 3 grams of salt Ingredients not affected by servings:
- 120 grams of Zatarain's shrimp & crab boil with lemon (oil)
- 100 grams of Zatarain's extra spicy crab boil (powder)
Instructions:
Fill a large pot with water and add Zatarain's shrimp & crab boil with lemon (oil), Zatarain's extra spicy crab boil (powder), and potatoes to the pot.
Melt the unsalted butter and pour it into a large glass baking dish. Finely chop rosemary and thyme, then add these herbs to the melted butter in the baking dish. Set this mixture aside for now. Note: This dish needs to be big enough to evenly spread out the potatoes for broiling in a later step.
Turn the heat to high for the pot containing the cajun boil mixture and potatoes. Proceed with the next steps while waiting for the water to boil.
Peel the garlic, cutting any overly large cloves in half to ensure even cooking with the smaller cloves.
Preheat the oven to a medium broil or 400 degrees Fahrenheit (approximately 204 degrees Celsius).
Once the water in the pot is boiling, set a timer for 10 minutes to boil the potatoes. After 10 minutes, add the garlic to the pot and set another timer for 10 minutes.
After the potatoes have boiled for a total of 20 minutes and the garlic for 10 minutes, strain both in a colander but do not rinse them.
Transfer the boiled potatoes and garlic into the glass baking dish containing the herbed butter mixture.
Toss the potatoes and garlic in the herbed butter until evenly coated. Then sprinkle with kosher salt.
Place the dish in the preheated oven and cook for about 15 minutes, stirring occasionally, to allow the potatoes to crisp up.
Once the potato skins are wrinkled and start to develop a slightly crispy crust, remove the dish from the oven.
Serve the potatoes with the leftover herb butter, using it to flavor the inside of the potatoes as you eat.