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Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo Recipe

Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo Recipe
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★★★★★

5.1 from 5 reviews

These Oven-Baked Mini Hasselback Potatoes are crispy, flavorful, and perfectly seasoned with a smoky Cajun spice blend. The potatoes are thinly sliced to create a beautiful fan effect, then baked to a tender inside with a crispy exterior. Served with a creamy, vegan Cajun mayo dip, this dish is a delicious vegan appetizer or side perfect for any occasion.

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

Cajun 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 Mayo Dip

  • 1/2 cup vegan mayo
  • 1 tbsp cajun spice mix

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking dish with parchment paper to prevent sticking and make cleanup easy.
  2. Prepare Potatoes for Slicing: Place one potato on a cutting board and lay a chopstick or wooden spoon on each side. These act as guards to prevent slicing all the way through, ensuring the potatoes fan out beautifully without falling apart.
  3. Slice Potatoes: Using a sharp knife, make thin, even slices across the potato, stopping when the knife hits the chopsticks. Each potato should remain intact at the bottom and fan out slightly. Repeat with all potatoes, keeping slice thickness uniform for even cooking.
  4. Initial Seasoning and Baking: Place the potatoes sliced side down into the prepared baking dish. Brush the tops with melted vegan butter and lightly sprinkle with salt and pepper to taste. Bake in the preheated oven for 20 minutes.
  5. Flip and Season Again: After 20 minutes, carefully flip the potatoes so they are sliced side up. Brush again with melted butter and sprinkle the tops with salt, pepper, and dried parsley. Return to the oven and bake for an additional 30 minutes until fork-tender and crispy on top. For extra crispiness, broil for 2-3 minutes, watching closely to avoid burning.
  6. Prepare Cajun Mayo Dip: While potatoes bake, mix the vegan mayo with 1 tablespoon of the homemade Cajun spice mix in a small bowl until well combined. This creamy dip adds a spicy, tangy complement to the potatoes.
  7. Serve: Remove the potatoes from the oven and allow them to cool slightly for safe handling. Serve immediately alongside the Cajun mayo dip. Enjoy their perfect balance of crispy, tender textures and bold Cajun flavors!

Notes

  • You can save leftover Cajun spice mix to flavor fries, soups, or dips later.
  • Use a very sharp knife to ensure even thin slices for best results.
  • Adjust cayenne pepper amount in the spice mix for your preferred heat level.
  • For a keto-friendly option, substitute potatoes with zucchini or turnip.
  • Ensure potatoes are of roughly the same size for even cooking.

Nutrition

Keywords: hasselback potatoes, vegan, cajun mayo, baked potatoes, easy side dish, Cajun spice, appetizer

Find it online: https://www.sanacooks.com/oven-baked-mini-hasselback-potatoes-with-vegan-cajun-mayo-recipe/