Crispy on the outside, tender and fluffy on the inside, these mini hasselback potatoes are a perfect side dish or snack. Served with a creamy, zesty vegan Cajun mayo, they’re simple, flavorful, and endlessly adaptable!
Ingredients
Potatoes:
- 1 ½ lbs small yellow-flesh potatoes (fingerling, Yukon Gold, or red)
- ¼ cup vegan butter, melted
- Pinch of salt
- ¼ tsp black pepper
- 1 tsp dried parsley
Cajun Spice Mix:
- 3 tsp smoked paprika
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp cayenne pepper
- ½ tsp thyme
Cajun Mayo:
- ½ cup vegan mayo
- 1 tbsp Cajun spice mix
Instructions
- Preheat Oven:
Preheat your oven to 425°F (220°C) and line a baking dish with parchment paper. - Slice Potatoes:
Place each potato between two chopsticks or wooden spoons to prevent slicing all the way through. Using a sharp knife, make thin, even slices across the potato, allowing the slices to fan out slightly. - Season & Bake (First Round):
Place potatoes sliced side down in the baking dish. Brush with melted butter and sprinkle with salt and pepper. Bake for 20 minutes. - Flip & Finish Baking:
Flip the potatoes sliced side up, brush again with butter, and sprinkle with salt, pepper, and parsley. Bake for 30 more minutes, or until fork-tender and golden. Optional: Broil 2-3 minutes for extra crispiness. - Make the Cajun Mayo:
While the potatoes bake, combine vegan mayo with 1 tbsp of the prepared Cajun spice mix. Stir until smooth. - Serve:
Remove potatoes from oven, let cool slightly, and serve with the creamy Cajun mayo for dipping.
Tips & Tricks
- Potato Choice: New potatoes like fingerlings, Yukon Gold, or small red potatoes work best. Size variations are fine.
- Extra Flavor: Brush with garlic butter or sprinkle with fresh herbs for a twist.
- Crispy Tops: Broil briefly to get perfectly crispy edges.
- Cajun Spice Mix: Store leftover spice mix for future dips or fries.
Prep & Cook Time
- Prep: 20 minutes
- Cook: 25 minutes
- Total: 45 minutes
- Servings: 4