Crispy Cajun Potatoes W/ Tangy Tomato Mayo


  • 12 miniature white washed potatoes (skin on)
  • extra virgin olive oil
  • 2 tablespoons cajun seasoning
  • 1 teaspoon paprika
  • 1 teaspoon himalayan sea salt
  • tangy tomato mayo sauce?
  • 1/4 cup vegan mayonnaise (i blend macadamias with water & nutritional yeast)
  • 1/4 cup real tomato sauce (mashed ripe roma tomatoes)
  • 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 covering lightly 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, 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

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