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Cajun seasoning does all the heavy lifting here, flavoring the potatoes with spicy, salty notes. After roasting, the potatoes end up lightly crisped on the outside and creamy within. A little Dijon ...
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In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the flour, stirring often, and cook to a medium-brown roux, about 30 minutes.