Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo
A delightful twist on a classic dish, these mini potatoes are roasted to perfection and paired with a creamy vegan Cajun mayo, making them perfect for any occasion.
Ingredients
For the Mini Potatoes
- 12 pieces mini potatoes Tender and creamy with a hearty bite.
- 3 tablespoons olive oil Adds depth and helps crisp up the potatoes.
- 1 teaspoon salt Enhances every flavor.
- ½ teaspoon black pepper Mild kick of flavor.
- 1 teaspoon smoked paprika Adds smokiness and slight sweetness.
- 1 teaspoon garlic powder Brings warmth and depth.
- 1 teaspoon onion powder Adds another layer of flavor.
- ½ teaspoon cayenne pepper Optional for added heat.
For the Vegan Cajun Mayo
- ½ cup vegan mayonnaise Base for the creamy dip.
- 1 tablespoon Cajun seasoning Provides zesty flavor.
- 1 tablespoon lemon juice Adds freshness.
- ½ teaspoon salt For seasoning the dip.
- ¼ teaspoon black pepper Adds mild spice.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash the mini potatoes under cold water and pat them dry.
- Slice the potatoes by placing them between two chopsticks to prevent cutting all the way through.
- In a bowl, mix the olive oil, salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
- Brush the mixture over each potato, ensuring each slice is coated.
Cooking
- Arrange the seasoned potatoes on a baking sheet lined with parchment paper.
- Bake for 30-35 minutes until crispy and tender.
- To make the vegan Cajun mayo, mix the vegan mayonnaise, Cajun seasoning, lemon juice, salt, and pepper in a bowl.
- Serve the potatoes warm with the Cajun mayo on the side.
Notes
Make sure to wash and dry the potatoes well. Adjust seasoning based on your taste preferences. Can be served as a side dish or appetizer.