Instructions

1. In a bowl put together the mayonnaise and the tomato ketchup. Add all the ingredients for the cajun mix that is, garlic powder, onion powder, red chilli powder, black pepper powder, thyme and oregano. Pour in the milk, if you are using any. You may replace it with almond milk, if you are a Vegan. Mix thoroughly together. In case you are in a hurry or do not have some of the ingredients at home, you may buy the ready – made bought from the store Cajun Mix as well.
2. Next wash the baby potatoes with their skin on to clean off any dirt. In some water, boil or pressure cook the potatoes till 90% cooked. If you are pressure cooking the potatoes, give 1 whistle on high flame and switch off the flame to allow it cool down by itself.
3. Once cool, drain the water and take out the potatoes. Place the baby potatoes on a chopping board. With the help of a heavy spoon or knife press the potatoes lightly, one at a time, till the skin splits. The Potato should not break into half or more. You may use both your palms instead of the spoon or knife. Simply press the baby potato gently between both your palms till the skin breaks.
4. Pre – heat the oven to a 180°C or a 350°F. Line a baking tray with parchment paper or foil. Brush or spray oil on it. Keep it ready and handy.
5. In a bowl make a batter out of the cornflour, rice flour and some water. You may add a pinch of salt to it as well. Dip the potatoes one at a time, line them along the baking tray. Drizzle or spray a little oil from the top. Bake in the oven for 10 – 15 mins or till crispy golden brown.
   You may shallow fry the coated baby potatoes in a flat bottom pan instead as well.
6. To assemble before serving, lay the crispy golden baby potatoes in the serving dish or platter. Pour some of the cajun mayonnaise dressing on top of each potatoes, garnish them with some chopped onions, coriander leaves and chilli flakes. Serve immediately.