Skillet Potatoes With Cajun Blackening Spices and Buttermilk-Herb Sauce
"Baby potatoes get sautéed in spices and served with a creamy buttermilk sauce. [Photographs: Morgan Eisenberg] Potatoes deserve more than to just be a boring side dish. They've got serious star power, and these Cajun-spiced baby potatoes—first boiled until creamy, then crisped in a skillet, and finally topped with a cooling buttermilk-herb dressing—prove it. Why this recipe works: * Boiling and then sautéing the potatoes gives creamy interiors and crisp skins. * The blackening spices add layers of smoke and heat. Note: Because the spices blacken, this recipe can cause things to get smoky. I suggest either making it outside on the grill or making good use of your kitchen exhaust fan and some open windows...."
INGREDIENTS
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2/3 cup sour cream
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1/3 cup buttermilk
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2 tablespoons distilled white or apple cider vinegar
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1 medium clove garlic, minced
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1 bunch dill, chopped
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1 bunch chives, chopped
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1/3 cup packed parsley leaves and tender stems, chopped
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Kosher salt and freshly ground black pepper
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1 1/2 pounds baby waxy potatoes, such as baby red bliss and/or baby Yukon Golds
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1 1/2 teaspoons smoked paprika
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1 teaspoon ground cumin
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried oregano
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1/2 teaspoon brown sugar
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Pinch cayenne pepper
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1 tablespoon unsalted butter
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2 tablespoons canola or vegetable oil
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