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
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 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.
