Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo
These mini hasselback potatoes are crispy, tender, and served with a flavorful vegan Cajun mayo, perfect for any occasion.
Ingredients
Potatoes and Seasoning
- 12 pieces mini potatoes small and tender with a creamy inside
- 3 tablespoons olive oil rich and aromatic
- 1 teaspoon salt enhances flavors
- ½ teaspoon black pepper for a subtle kick
- 1 teaspoon smoked paprika brings a deep, smoky essence
- 1 teaspoon garlic powder adds a savory note
- 1 teaspoon onion powder contributes sweetness and depth
- ½ teaspoon cayenne pepper optional, for extra heat
Vegan Cajun Mayo
- 1 cup vegan mayonnaise creamy and plant-based
- Cajun seasoning packed with spices and flavor
- 1 tablespoon lemon juice to brighten the dish
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash the mini potatoes and pat them dry.
- Slice each potato thinly across the top without cutting all the way through, using chopsticks or spoons to guide your cuts.
- In a bowl, mix the olive oil, salt, black pepper, smoked paprika, garlic powder, onion powder, and optional cayenne pepper, then brush this mixture over the potatoes.
Cooking
- Arrange the seasoned potatoes on a baking sheet and bake for 30-35 minutes until crispy and golden brown.
- Meanwhile, prepare the vegan Cajun mayo by mixing vegan mayonnaise, Cajun seasoning, lemon juice, salt, and pepper in a small bowl.
- Once the potatoes are done, let them cool slightly and serve with the vegan Cajun mayo on the side.
Notes
For maximum crispiness, preheat the oven thoroughly and consider soaking the potatoes for 30 minutes beforehand. Avoid slicing too deeply and overcrowding the baking sheet.