Go Back

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American, Vegan
Calories: 210
Ingredients Equipment Method Notes

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 freshly ground
  • 1/4 cup vegan mayonnaise
  • 1 tsp Cajun seasoning adjust to taste
  • 1 tsp lemon juice
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Baking sheet
  • Parchment paper
  • Sharp knife
  • Mixing bowl
  • Brush or spoon

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash and dry mini potatoes. Slice each potato thinly about 3/4 of the way through, keeping the base intact.
  3. Mix olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Brush generously over potatoes, letting the oil seep into the slices.
  4. Bake for 30–35 minutes until golden brown and crisp on the edges.
  5. Mix vegan mayonnaise, Cajun seasoning, and lemon juice in a small bowl for the sauce.
  6. Remove potatoes from the oven and let cool 5 minutes. Drizzle vegan Cajun mayo over the top or serve as a dip.
  7. 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.