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Preheat oven to 200°C
Cook potatoes in salted boiling water for 20 minutes until soft enough to pierce with a knife
Blitz avocado, 2-3 dollops of cream cheese, juice of half a lime, handful of fresh coriander, a glug of olive oil, salt, pepper and chilli flakes to make the dip
Taste and adjust dip seasoning as necessary
Drain the potatoes and mix with olive oil, Cajun paste and salt and pepper until all potatoes are covered
Place potatoes on a lined baking tray
Squish each potato softly with the bottom of a glass
Drizzle over any leftover Cajun sauce
Bake in the oven for about 30 minutes until golden and crispy
Serve with fresh coriander, extra sea salt and the avocado dip