If you love crispy, flavorful bites that pack a punch, you simply have to try the Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe. These adorable little potatoes are sliced thinly to create crispy edges and tender centers, seasoned with a perfect balance of salt, pepper, and smoky spices. Paired with a creamy, spicy Cajun dip that adds a whole new layer of excitement, this dish is a total crowd-pleaser and a guaranteed favorite at any table.
Ingredients You’ll Need
The beauty of this recipe lies in how uncomplicated but impactful the ingredients are. Each one plays a crucial role in building layers of flavor, texture, and color that make these mini Hasselback potatoes irresistible.
- 1 1/2 lbs small yellow flesh potatoes: The perfect size for bite-sized Hasselbacks, their creamy texture complements the crispy edges beautifully.
- 1/4 cup vegan butter, melted: Adds richness and helps those edges crisp up gorgeously during baking.
- Pinch of salt: Enhances all the natural flavors without overpowering them.
- 1/4 tsp pepper: Adds a gentle heat that wakes up your taste buds.
- 1 tsp dried parsley: Adds a burst of fresh color and a subtle herbal note.
- 3 tsp smoked paprika: Contributes a smoky depth that complements the spiced Cajun dip.
- 1 tsp salt: For seasoning the Cajun spice mix and balancing flavors.
- 1 tsp garlic powder: Brings a savory garlicky warmth that’s comforting.
- 1 tsp pepper: Adds that classic peppery kick important in both potatoes and dip.
- 1 tsp onion powder: A subtle sweetness that layers well with garlic and spices.
- 1 tsp oregano: Adds earthiness and a Mediterranean hint.
- 1 tsp cayenne pepper: For a spicy punch that livens everything up.
- 1/2 tsp thyme: Imparts a delicate woodsy aroma.
- 1/2 cup vegan mayo: The creamy base of the Cajun dip, making it luscious and smooth.
- 1 tbsp Cajun spice mix: This homemade blend packs the Cajun dip with authentic bold flavors and is worth saving extra!
How to Make Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 425°F (220°C). Line a baking dish with parchment paper to prevent sticking and make cleanup a breeze. Getting your oven ready is the first move toward crispy, golden potatoes.
Step 2: Slice the Potatoes
Take your sharpest knife and carefully slice each potato into thin cuts, stopping about halfway deep without cutting all the way through. This technique creates the classic Hasselback effect, allowing heat and flavors to penetrate while keeping the potato intact. Precision here means gorgeous texture after baking.
Step 3: Bake the Potatoes (Round 1)
Place the potatoes sliced side down in your prepared baking dish. Brush generously with melted vegan butter, then sprinkle with a pinch of salt and pepper. This initial bake will start softening the potatoes and crisping the bottoms beautifully.
Step 4: Bake for 20 Minutes
Pop the potatoes into the oven and let them bake for 20 minutes. This stage ensures a tender inside while setting the base for the next step of crispiness and flavor infusion.
Step 5: Bake the Potatoes (Round 2)
Carefully remove the baking dish and flip each potato so the sliced side faces up. Brush again with melted vegan butter, then sprinkle with salt, pepper, and dried parsley for an herby aroma and lovely green pop. Return the dish to the oven.
Step 6: Bake for 30 Minutes and Finish with Broil
Bake the potatoes for another 30 minutes or until they’re tender on the inside and delightfully crispy on top. For that irresistible extra crunch, feel free to broil them for 2 to 3 minutes, watching closely to avoid burning.
Step 7: Make the Cajun Dip
While the potatoes are baking, whisk together the vegan mayo and 1 tablespoon of the Cajun spice mix in a small bowl. This creamy dip is bursting with spice and perfectly complements the crispy potatoes.
Step 8: Serve and Enjoy
Once the potatoes come out of the oven and have cooled slightly, arrange them on a serving platter alongside the Cajun dip. Prepare for some serious compliments — these Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe bites are about to steal the show.
How to Serve Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe
Garnishes
A sprinkle of fresh chopped parsley or a dusting of smoked paprika can brighten up the presentation and add a fresh hit of flavor. For an extra touch, a tiny drizzle of vegan butter melted over the top while warm keeps these potatoes luscious.
Side Dishes
These mini Hasselback potatoes make an incredible accompaniment to grilled veggies, crisp salads, or even your favorite plant-based protein. Their bold flavors and crispy texture balance wonderfully with lighter, fresher sides.
Creative Ways to Present
Serve these potatoes on a wooden board with small bowls of Cajun dip and other condiments like vegan sour cream or hot sauce. You can also skewer a few for fun finger food at parties — no forks needed!
Make Ahead and Storage
Storing Leftovers
Leftover Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep the dip separate to maintain its freshness and creaminess.
Freezing
While perfectly crisp Hasselback potatoes don’t freeze as well due to texture changes, you can freeze the seasoned raw sliced potatoes before baking. Freeze them on a tray first, then transfer to a freezer bag for up to 1 month. Bake straight from frozen, adding extra time.
Reheating
Reheat leftovers in a preheated oven at 375°F (190°C) to bring back the crispiness without sogginess. Avoid microwaving as it makes the potatoes chewy and loses that delightful crunch.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While small yellow flesh potatoes are ideal for their creamy texture and size, Yukon Gold or baby red potatoes can also work well. Just adjust baking times as needed.
Is the Cajun dip very spicy?
The dip offers a nice kick but balances heat with creamy vegan mayo, making it flavorful without overwhelming. Feel free to adjust the Cajun spice mix for milder or bolder heat.
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free as it uses simple spices and vegan butter without any gluten-containing ingredients.
What’s the best way to slice the potatoes evenly?
A very sharp knife and slow, careful slicing are key. You can also use chopsticks on either side of the potato to avoid cutting all the way through, helping to maintain even slices.
Can I make the Cajun spice mix in advance?
Definitely! In fact, making extra Cajun spice mix is encouraged so you can quickly whip up the delicious dip anytime. Store it in an airtight jar in a cool, dry place.
Final Thoughts
This Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe is one of those dishes that’s simple yet feels so special. Each crispy, tender bite bursting with smoky spices paired with that creamy, zesty dip is pure comfort food joy. Give it a try for your next gathering or cozy dinner — your taste buds will thank you!
Print
Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Crispy and flavorful Salt & Pepper Mini Hasselback Potatoes served with a creamy and spicy Cajun vegan mayo dip. These bite-sized potatoes are sliced thin, roasted to perfection, and seasoned with a blend of smoked paprika and herbs, making them the perfect appetizer or side dish.
Ingredients
Potatoes
- 1 1/2 lbs small yellow flesh potatoes
- 1/4 cup vegan butter, melted
- Pinch of salt
- 1/4 tsp pepper
- 1 tsp dried parsley
Spice Mix
- 3 tsp smoked paprika
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp pepper
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp cayenne pepper
- 1/2 tsp thyme
Cajun Dip
- 1/2 cup vegan mayo
- 1 tbsp Cajun spice mix (prepared above or store-bought)
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a baking dish with parchment paper to prevent sticking and facilitate even cooking.
- Slice the Potatoes: Using a very sharp knife, carefully make thin slices halfway down each small potato without cutting through completely, creating Hasselback-style slits for maximum crispiness and flavor absorption.
- Bake the Potatoes (Round 1): Place the potatoes sliced side down in the prepared baking dish. Brush them generously with melted vegan butter, and sprinkle with a pinch of salt and 1/4 teaspoon of pepper to season.
- Bake for 20 minutes: Allow the potatoes to cook in the oven for 20 minutes to start softening and crisping the sliced edges.
- Bake the Potatoes (Round 2): Remove the baking dish from the oven and carefully flip the potatoes so the sliced side is now facing up. Brush again with melted butter and sprinkle with additional salt, pepper, and dried parsley for extra flavor and color.
- Bake for 30 minutes until tender and crispy: Return the potatoes to the oven and bake for another 30 minutes or until fork-tender and the tops are beautifully crispy. Optionally, broil the potatoes for 2-3 minutes at the end for extra crispiness.
- Make the Cajun Dip: While the potatoes bake, mix 1/2 cup vegan mayo with 1 tablespoon of Cajun spice mix in a bowl. Stir thoroughly until fully blended to create a creamy, spicy dip.
- Serve: Once the potatoes are done, allow them to cool slightly before serving warm alongside the cajun dip for a deliciously spicy complement.
Notes
- Use a sharp knife to avoid cutting all the way through the potatoes when making Hasselback slices.
- Broiling at the end intensifies crispiness—keep an eye to prevent burning.
- Leftover Cajun spice mix can be stored in an airtight container for future recipes.
- This recipe is fully vegan due to the use of vegan butter and mayo.
- Small potatoes work best for even cooking and ideal bite-sized portions.
