Preheat your oven to 400°F (200°C). Halve the mixed baby potatoes. In a large pot, bring water to a boil, then add the halved potatoes and cook them for 10-15 minutes until they are fork-tender. This par-cooking step ensures the potatoes cook evenly and become delightfully creamy inside. Once tender, drain them thoroughly.

While the potatoes are draining, combine the neutral oil, 1 tbsp onion powder, 1/2 tsp salt, 1/2 tsp paprika, 1/4 tsp black pepper, and 1 tbsp cajun seasoning in a large bowl. Add the par-cooked potatoes to this seasoned oil mixture and toss well to ensure every potato is evenly coated. I always make sure each potato piece is well-coated for maximum flavor and crispiness. Spread the seasoned potatoes in a single layer on a baking tray, ensuring the cut sides are face down for better browning. Roast in the preheated oven for 25 minutes, then flip them and continue baking for another 15 minutes, or until deeply golden and crispy.

While the potatoes are roasting, prepare the aromatic garlic butter. In a small saucepan or skillet, melt the room-temperature butter with the olive oil over medium-low heat. Add the minced garlic cloves to the pan and gently cook for 3-4 minutes, being careful not to let the garlic brown, which can make it bitter. Turn off the heat and stir in the remaining 1/2 tsp salt and 1/2 tsp sugar. The sugar subtly enhances the garlic's sweetness and helps balance the flavors. I find that cooking the garlic gently infuses the butter without overwhelming the delicate flavor.

Once the potatoes are perfectly golden and crispy, remove them from the oven. Drizzle the warm garlic butter generously over the roasted potatoes and toss gently to coat. Serve immediately as a delicious side dish. Enjoy!