Smashed Cajun Potatoes with Guacamole

Smashed potatoes are always a hit! Soft in the centre, crispy on the outside and this recipe definitely does not lack flavour. It’s also vegan and gluten-free.


Smashed Cajun Potatoes with Guacamole

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Yield: serves 4-6 as a side


  • 1.5lbs new potatoes

  • 2 tbsp. olive oil

For the Cajun Spice

  • 2 tbsp. paprika

  • 1 tsp. cayenne

  • 1 tsp. kosher salt

  • 1 tsp. onion powder

  • 1 tsp. garlic powder

  • 1 tsp. cracked black pepper

  • ½ tsp. ground thyme

For the Guacamole

  • 2 ripe avocados

  • Juice of 1- 2 limes

  • ¼ white onion, finely chopped

  • Handful cilantro, chopped

  • Salt to taste


Put the new potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until potatoes are fork tender, approximately 15 minutes. Drain.

Preheat oven to 450F.

In a small bowl, mix together all ingredients “for the Cajun Spice”.

Place potatoes on a couple of prepared baking sheets, and press down gently on each with a fork to flatten. Be careful to not push too hard, as you want to keep the potatoes intact. Drizzle the potatoes generously with olive oil and sprinkle with Cajun seasoning.

Bake for 20 minutes until browned and crispy.

While the potatoes are in the oven, make the guacamole. Mash the avocados in a medium sized bowl with a fork. Add in lime juice, onion, cilantro and season with salt. Stir until combined.

When the potatoes are out of the oven, top each with a dollop of guacamole and serve.

Shown here without the guacamole.

Shown here without the guacamole.