Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo
Crispy on the outside, tender on the inside, and bursting with flavor, these Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo are the ultimate side dish or snack. Inspired by classic Swedish Hasselback potatoes, this recipe uses mini potatoes, making them perfect for individual servings. Paired with a creamy, spicy vegan Cajun mayo, they become an irresistible treat for any meal, from weeknight dinners to casual entertaining.
Why You’ll Love This Recipe
- Crispy, golden edges: Each slice caramelizes beautifully, giving a satisfying crunch.
- Soft, tender interior: The inside remains fluffy and creamy.
- Flavor-packed: The vegan Cajun mayo adds a kick of spice and creaminess.
- Make-ahead friendly: Prep in advance and bake just before serving.
- Perfect for all diets: Completely vegan, dairy-free, and easily gluten-free.
Ingredients
- 1.5 lbs mini Yukon Gold or baby potatoes
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup vegan mayonnaise
- 1 tsp Cajun seasoning (adjust to taste)
- 1 tsp lemon juice
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and dry mini potatoes. Slice each potato thinly, about 3/4 of the way through, creating a fan effect but keeping the bottom intact.
- Mix olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Brush the mixture generously over each potato, making sure it seeps into the slices.
- Bake potatoes for 30–35 minutes, or until golden brown and crisp on the edges.
- Meanwhile, prepare the vegan Cajun mayo by mixing vegan mayonnaise, Cajun seasoning, and lemon juice in a small bowl. Adjust seasoning to taste.
- Remove potatoes from the oven and allow them to cool for 5 minutes.
- Drizzle the vegan Cajun mayo over the potatoes or serve on the side for dipping.
- Garnish with freshly chopped parsley and serve immediately while warm.
Tips for Perfect Hasselback Potatoes
- Thin, even slices: Use a chopstick or wooden spoon under the potato as a guide to avoid cutting all the way through.
- Crispier edges: Brush additional olive oil halfway through baking.
- Flavor variations: Sprinkle nutritional yeast, smoked salt, or fresh rosemary for extra layers of flavor.
- Make-ahead: Slice the potatoes and store them in water in the fridge for up to 24 hours.
Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo
Crispy mini Hasselback potatoes baked to perfection and served with a creamy vegan Cajun mayo. A perfect vegan side dish or snack for any occasion.
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and dry mini potatoes. Slice each potato thinly about 3/4 of the way through, keeping the base intact.
- Mix olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Brush generously over potatoes, letting the oil seep into the slices.
- Bake for 30–35 minutes until golden brown and crisp on the edges.
- Mix vegan mayonnaise, Cajun seasoning, and lemon juice in a small bowl for the sauce.
- Remove potatoes from the oven and let cool 5 minutes. Drizzle vegan Cajun mayo over the top or serve as a dip.
- Garnish with fresh parsley and serve warm.
Notes
Perfect as a party snack or side dish. Customize with other spices or roasted garlic for extra flavor.
Serving Suggestions
- Serve alongside vegan mains, like lentil loaf or stuffed bell peppers.
- Add to a brunch spread with roasted vegetables and avocado toast.
- Perfect as a party appetizer with a small dollop of Cajun mayo on top.
Health Benefits
- Potatoes: Provide potassium, vitamin C, and fiber.
- Olive oil: Heart-healthy monounsaturated fats.
- Vegan mayo: Low in saturated fat compared to traditional mayo.
- Cajun spices: Adds flavor without calories or sodium overload.
