Roasted Cajun Potatoes

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• 2 1/2 pounds Dutch baby potatoes, (halved)
  Ingredient note

  Source: 2 1/2 pounds Dutch baby potatoes, (halved)
• 3 tablespoons olive oil
  Ingredient note

  Source: 3 tablespoons olive oil
• 2 tsp smoked paprika
  Ingredient note

  Source: 2 tsp EACH smoked paprika, garlic powder, onion powder
• 2 tsp garlic powder
  Ingredient note

  Source: 2 tsp EACH smoked paprika, garlic powder, onion powder
• 2 tsp onion powder
  Ingredient note

  Source: 2 tsp EACH smoked paprika, garlic powder, onion powder
• 1 tsp dried oregano
  Ingredient note

  Source: 1 tsp EACH dried oregano, dried thyme, salt
• 1 tsp dried thyme
  Ingredient note

  Source: 1 tsp EACH dried oregano, dried thyme, salt
• 1 tsp salt
  Ingredient note

  Source: 1 tsp EACH dried oregano, dried thyme, salt
• 1/2 teaspoon pepper
  Ingredient note

  Source: 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
  Ingredient note

  Source: 1/4 teaspoon cayenne pepper
• 3/4 cup sour cream or Greek yogurt
  Ingredient note

  Source: 3/4 cup sour cream or Greek yogurt
• 1/4 cup mayonnaise
  Ingredient note

  Source: 1/4 cup mayonnaise
• 1 tablespoon prepared horseradish
  Ingredient note

  Source: 1 tablespoon prepared horseradish
• 1 tablespoon lemon juice
  Ingredient note

  Source: 1 tablespoon lemon juice
• 2 teaspoons Frank's Original RedHot Sauce
  Ingredient note

  Source: 2 teaspoons Frank's Original RedHot Sauce
• 2 teaspoons Worcestershire sauce
  Ingredient note

  Source: 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
  Ingredient note

  Source: 2 teaspoons Dijon mustard
• 1 teaspoon pickle juice (dill or sweet, your preference)
  Ingredient note

  Source: 1 teaspoon pickle juice (dill or sweet, your preference)
• 1 ½ teaspoon Cajun seasoning (reserved from above, in instructions)
  Ingredient note

  Source: 1 ½ teaspoon Cajun seasoning (reserved from above, in instructions)

1. Preheat oven to 425 degrees F. Line a baking sheet with foil for easy cleanup; add the halved potatoes.
2. Whisk the Cajun seasonings together in a small bowl. Remove 1 ½ teaspoons for the Remoulade.
3. Add the oil to the remaining seasonings and whisk together. Drizzle all over the potatoes and stir to evenly coat. Turn all the potatoes cut side down in an even layer (for more caramelization).
4. Bake at 425 degrees F for 20-25 minutes or until fork tender. Meanwhile make the Remoulade.
5. Whisk all the ingredients together in a bowl, including the 1 ½ teaspoons reserved Cajun seasoning. Season to taste with additional hot sauce, lemon juice, etc. if desired. Use as a dipping sauce for the potatoes.