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Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo

Crispy Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo

These Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo are a delicious, crispy side dish that pleases any palate.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 potatoes
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1 pound Baby or Fingerling Potatoes Ideal for crispy exterior and fluffy inside
  • 2 tablespoons Olive Oil For crispiness and flavor
For the Cajun Spice Mix
  • 1 tablespoon Cajun Spice Blend Bold mix for flavor
For the Vegan Cajun Mayo
  • 1/2 cup Vegan Mayonnaise Creamy base for the dip
  • 1 teaspoon Cajun Spice Extra for the mayo

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing Bowl
  • Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Wash and dry your baby or fingerling potatoes thoroughly. Slice thin cuts along the top of each potato, stopping before cutting all the way through.
  3. Toss the potatoes with olive oil and Cajun spice blend in a mixing bowl. Arrange them cut side up on a baking sheet.
  4. Bake the potatoes for about 30–35 minutes until golden brown and crispy.
  5. Mix vegan mayonnaise with extra Cajun spice in a small bowl to prepare the dip.
  6. Remove the potatoes from the oven and let them cool for a few minutes. Serve hot with the vegan Cajun mayo on the side.

Nutrition

Serving: 1potatoCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 540mgFiber: 3gSugar: 1gVitamin C: 20mgCalcium: 2mgIron: 6mg

Notes

Perfect for a side dish or snack and customizable with spices.

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