Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo – The Ultimate Crispy Potato Snack

When it comes to comfort food, potatoes always steal the spotlight. Whether mashed, roasted, or fried, they manage to satisfy cravings across cultures and cuisines. Today, we’re taking the humble potato to the next level with Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo. These little bites are crispy, flavorful, and irresistibly fun to eat. Perfect as an appetizer, side dish, or snack, this recipe combines a gorgeous presentation with bold Cajun-inspired flavors.

What Are Hasselback Potatoes?

Hasselback potatoes originated in Sweden at a restaurant called Hasselbacken in the 1950s. The technique involves slicing potatoes into thin, even cuts without cutting all the way through, so the potato fans out beautifully when baked. This method not only looks elegant but also increases the surface area, allowing the edges to crisp up while the inside remains tender.

Mini Hasselback potatoes are a modern twist, using baby potatoes to create perfectly portioned, bite-sized treats. Paired with a zesty vegan Cajun mayo, they’re a match made in snack heaven.

Ingredients

For the Hasselback Potatoes:

• 1 ½ pounds baby potatoes (about 20 small potatoes)
• 3 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp sea salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, finely chopped

For the Vegan Cajun Mayo:

• ½ cup vegan mayonnaise
• 1 tbsp Cajun seasoning (adjust to taste)
• 1 tsp lemon juice
• ½ tsp smoked paprika

Instructions

1. Preheat the Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the Potatoes: Place each baby potato between two wooden spoons or chopsticks to act as a guard. Slice thin slits across the potato, stopping just before cutting all the way through. Repeat for all potatoes.
3. Season: In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Brush the mixture generously over each potato, making sure some seeps into the slits.
4. Bake: Arrange the potatoes on the baking sheet, cut side up. Bake for 35–40 minutes, brushing with extra oil halfway through, until golden brown and crispy at the edges.
5. Make the Cajun Mayo: While the potatoes bake, whisk together vegan mayonnaise, Cajun seasoning, lemon juice, and smoked paprika in a bowl until smooth. Chill until serving.
6. Serve: Transfer the baked potatoes to a serving platter, sprinkle with fresh parsley, and serve hot with the Cajun mayo on the side for dipping.

Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo

Crispy mini Hasselback potatoes served with a smoky, spicy vegan Cajun mayo – perfect for snacking, sides, or entertaining.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 people

Course: Appetizer, Snack

Cuisine: American, Fusion

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

Hasselback Potatoes

• 1.5 pounds baby potatoes about 20 small potatoes
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• 2 tbsp fresh parsley finely chopped

Vegan Cajun Mayo

• 0.5 cup vegan mayonnaise
• 1 tbsp Cajun seasoning adjust to taste
• 1 tsp lemon juice
• 0.5 tsp smoked paprika

Equipment

• Sharp knife
• Wooden spoons or chopsticks
• Baking sheet
• Mixing bowls

Method

 

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place each potato between two chopsticks and cut thin slices without cutting all the way through.
3. Mix olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Brush over potatoes.
4. Bake for 35–40 minutes until golden and crispy, brushing with oil halfway through.
5. Whisk together vegan mayo, Cajun seasoning, lemon juice, and smoked paprika until smooth.
6. Serve potatoes hot, garnished with parsley, with Cajun mayo for dipping.

Notes

Adjust Cajun seasoning to control spice level. Best served hot and fresh.

Why You’ll Love This Recipe

• Crispy & Flavorful: Every slit crisps up beautifully, creating maximum crunch.
• Plant-Based: The vegan Cajun mayo adds creaminess and spice without dairy or eggs.
• Crowd-Pleaser: Perfect for game nights, parties, or as a side dish to a hearty dinner.
• Customizable: Change up the seasoning blends to suit your flavor preferences.

Tips for Success

• Uniform Slicing: Use chopsticks or skewers to avoid cutting all the way through the potatoes.
• Extra Crisp: Halfway through baking, brush the potatoes again with oil to enhance browning.
• Spice Level: Adjust the Cajun seasoning to be milder or spicier based on preference.
• Make Ahead: You can prepare the Cajun mayo in advance and store it in the fridge for up to 3 days.

Variations

• Garlic Herb Hasselbacks: Swap Cajun spices for Italian herbs and serve with garlic aioli.
• Cheesy Twist: Sprinkle vegan shredded cheese on top during the last 10 minutes of baking.
• Loaded Bites: Top with vegan sour cream, scallions, and plant-based bacon bits for loaded potato flavor.

Serving Suggestions

These oven-baked mini Hasselback potatoes pair wonderfully with:

• BBQ mains like grilled tofu skewers or veggie burgers.
• Holiday spreads alongside roasted vegetables and vegan stuffing.
• Casual snacking with cocktails, beer, or sparkling water at a gathering.

Fun Facts

• Hasselback potatoes not only taste amazing, but they’re also Instagram-worthy! Their signature fan-like appearance makes them stand out on any table.
• The slicing method helps them cook faster than whole roasted potatoes while still maintaining a fluffy center.
• Cajun seasoning originates from Louisiana cuisine, combining paprika, garlic, onion, oregano, thyme, cayenne, and black pepper for a smoky, spicy kick.