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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
Cook Time 40 minutes
Total Time 1 hour
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.