If you’re craving a snack or side that’s bursting with flavor and texture, you’ve got to try this Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe. These little gems are crispy on the edges, tender on the inside, and perfectly seasoned with a simple yet bold combination of salt and pepper, all paired with a creamy, spicy Cajun dip that will have your taste buds dancing. It’s comfort food elevated, and once you make these, they’ll quickly become a favorite go-to for any occasion.
Ingredients You’ll Need
The beauty of this Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe lies in its simplicity. Each ingredient plays a crucial role in creating layers of flavor and texture, from the tender potatoes to the smoky paprika and vibrant Cajun spices that bring everything to life.
- 1 1/2 lbs small yellow flesh potatoes: Perfect small-sized potatoes hold their shape well and have a naturally creamy texture.
- 1/4 cup vegan butter, melted: Adds richness and helps the potatoes crisp up beautifully in the oven.
- Pinch of salt: Enhances the natural flavor of the potatoes without overpowering them.
- 1/4 tsp pepper: Gives a subtle heat to balance the buttery softness.
- 1 tsp dried parsley: Adds a fresh herbal note and a pop of green color.
- 3 tsp smoked paprika: Brings a deep smoky flavor that complements the Cajun spice perfectly.
- 1 tsp salt: A key seasoning for the Cajun dip and to sprinkle on the potatoes.
- 1 tsp garlic powder: Delivers a savory punch without the hassle of peeling fresh garlic.
- 1 tsp pepper: Builds on the peppery heat inside the Cajun spice mix.
- 1 tsp onion powder: Adds a sweet, savory undertone.
- 1 tsp oregano: Lends an earthy, herbaceous layer to the spices.
- 1 tsp cayenne pepper: Packs a flavorful kick to the dip and the seasoning mix.
- 1/2 tsp thyme: Provides a subtle woodsy aroma that rounds out the spice blend.
- 1/2 cup vegan mayo: Creates the creamy base of the Cajun dip, making it luscious and smooth.
- 1 tbsp Cajun spice mix: The heart of the dip, carrying all those warm, vibrant flavors you crave.
How to Make Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 425°F (220°C) and line a baking dish with parchment paper. This step ensures your potatoes won’t stick, and the oven temperature is just right for getting those crispy edges with tender insides.
Step 2: Slice the Potatoes
Using a sharp knife, carefully slice each potato thinly, but only halfway down. This creates the signature Hasselback look — the slices fan out during baking, letting all that butter and seasoning seep into every crevice while keeping the potato intact.
Step 3: Bake the Potatoes (Round 1)
Place the potatoes sliced side down in the baking dish. Brush each one generously with melted vegan butter, then sprinkle a pinch of salt and pepper over them. This first round will start the cooking process, allowing the potatoes to soften just a bit while the bottoms begin to brown.
Step 4: Bake for 20 Minutes
Pop the baking dish into the oven and let the potatoes roast for 20 minutes. This short bake gives them a head start in cooking through slowly and evenly.
Step 5: Bake the Potatoes (Round 2)
After 20 minutes, carefully flip the potatoes so the sliced side faces up. Brush them again with melted butter and sprinkle with salt, pepper, and dried parsley for flavor and color. This step is key for achieving that delightful crispy and flavorful top layer.
Step 6: Finish Baking
Return the potatoes to the oven and roast for another 30 minutes or until they’re fork-tender and have golden, crispy edges. If you want an extra crunch, broil them for 2-3 minutes at the end — but watch closely to avoid burning.
Step 7: Make the Cajun Dip
While the potatoes are baking, prepare your delicious dip by mixing vegan mayo and a tablespoon of Cajun spice mix in a bowl. Stir until everything is blended smoothly. This dip packs a flavorful punch that’s creamy, spicy, and works perfectly as a cooling counterpart to the crispy potatoes.
Step 8: Serve
Once baked, let your mini Hasselback potatoes cool briefly, then serve them warm with a generous dollop of Cajun dip on the side. The contrast of textures and flavors makes each bite a real treat.
How to Serve Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe
Garnishes
Adding fresh garnishes can take this classic Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe to the next level. Sprinkle chopped chives or green onions for a mild oniony brightness. A dash of extra smoked paprika or a few flakes of chili can boost the smoky, spicy flavor. For a burst of freshness, a squeeze of lemon or a sprinkle of fresh parsley can do wonders.
Side Dishes
These mini Hasselback potatoes pair beautifully with just about anything. Try them alongside a crisp green salad for balance, or serve with grilled vegetables or a hearty vegan burger for a full meal. Their crispy, flavorful nature also makes them the ideal appetizer for a casual gathering or game day feast.
Creative Ways to Present
Presentation is part of the fun with this dish. Serve the potatoes arranged in a rustic wooden bowl with the Cajun dip in a colorful ramekin for a cozy vibe. For a party, skewer a few mini Hasselbacks and offer the dip on the side for easy finger food. You can also drizzle a bit of extra melted vegan butter mixed with minced garlic and herbs over the top just before serving for added flair.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. To preserve their crispy texture, avoid stacking them too tightly.
Freezing
While freezing is possible, keep in mind that the potatoes may lose some crispness upon thawing. Place cooled potatoes in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag for up to 2 months. Freeze the Cajun dip separately in a sealed container.
Reheating
The best way to reheat these potatoes is in the oven at 375°F (190°C) for 10-15 minutes to restore their crispiness. Avoid microwaving if you want to keep that satisfying crunch. Warm the Cajun dip gently at room temperature or give it a quick stir before serving.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While small yellow flesh potatoes are ideal because of their creamy texture and size, you can also use baby red potatoes or fingerlings. Just make sure they’re small enough to cook evenly and slice well.
Is this recipe vegan-friendly?
Yes, this Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe is completely vegan. It uses vegan butter and vegan mayo to keep it plant-based without sacrificing any flavor or creaminess.
Can I make the Cajun spice mix from scratch?
Definitely! The Cajun spice mix is a simple blend of smoked paprika, garlic powder, onion powder, oregano, cayenne pepper, thyme, salt, and pepper. You can adjust the heat level and herbs to suit your taste and keep some handy for future recipes.
How can I make the potatoes crispier?
To get extra crispiness, make sure to brush generously with melted vegan butter between baking rounds and finish with a short broil. Also, avoid overcrowding the potatoes in the dish to allow hot air to circulate properly.
What are some good dips to serve with these potatoes besides the Cajun dip?
These potatoes are versatile enough to pair with many dips. Try garlic aioli, smoky chipotle sauce, vegan ranch, or even a simple herbed tahini dip. Each brings a different twist but still complements the crispy potatoes beautifully.
Final Thoughts
There’s something truly comforting and exciting about the Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe that makes it a standout in any meal or snack time. The easy-to-follow method, simple ingredients, and bold flavors come together to create a dish that feels both cozy and special. I can’t recommend enough giving this recipe a try—you might just find your new favorite way to enjoy potatoes!
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Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Salt & Pepper Mini Hasselback Potatoes with Cajun Dip are crispy, flavorful, and perfect as a side dish or appetizer. Thinly sliced potatoes are baked to golden perfection with a delicious blend of vegan butter, herbs, and spices. Paired with a creamy Cajun-spiced vegan mayo dip, this recipe offers a satisfying combination of textures and bold flavors.
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
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 Dip
- 1/2 cup vegan mayo
- 1 tbsp Cajun spice mix (from above)
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a baking dish with parchment paper to prevent sticking and make cleanup easier.
- Slice the Potatoes: Carefully slice each mini potato thinly, making cuts halfway down without slicing through the bottom. Use a very sharp knife to ensure precision and keep the potato intact for the classic Hasselback look.
- Bake the Potatoes (Round 1): Place the potatoes sliced side down in the baking dish. Brush generously with the melted vegan butter and sprinkle with a pinch of salt and 1/4 teaspoon of pepper for initial seasoning.
- Bake for 20 minutes: Place the dish in the preheated oven and bake the potatoes for 20 minutes to start softening and crisping the bottoms.
- Bake the Potatoes (Round 2): Remove the baking dish from the oven and carefully flip the potatoes so the sliced side is facing up. Brush more melted vegan butter over the potatoes and sprinkle with the remaining salt, pepper, and dried parsley for added flavor.
- Return to Oven and Finish Baking: Bake the potatoes for an additional 30 minutes, or until they are fork-tender and the edges are crispy. For extra crispiness on top, broil the potatoes for 2-3 minutes, watching carefully to avoid burning.
- Make the Cajun Dip: While the potatoes finish baking, combine the vegan mayo and 1 tablespoon of the homemade Cajun spice mix in a bowl. Stir well until the dip is smooth and the spices are evenly distributed.
- Serve: Remove the potatoes from the oven and allow them to cool slightly. Serve warm with the Cajun dip on the side for dipping.
Notes
- Use a very sharp knife to achieve thin, even slices without breaking the potatoes.
- Broiling at the end is optional but enhances crispiness and adds a lovely texture contrast.
- Leftover Cajun spice mix can be stored in an airtight container and used in other recipes for added flavor.
- This recipe is vegan-friendly by using vegan butter and mayo.
- For a spicier dip, add more cayenne pepper to the Cajun mix.
