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
Scale
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.
