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Mini Hasselback Potatoes

Crispy Mini Hasselback Potatoes with Zesty Cajun Mayo Delight

Mini Hasselback Potatoes are a crispy, flavorful dish perfect for busy evenings, served with a spicy vegan Cajun mayo dip.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 potatoes
Course: Appetizers
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1 pound Mini Potatoes yellow, red, or fingerling varieties
  • 3 tablespoons Vegan Butter or olive oil for a lighter option
  • to taste Salt
  • to taste Pepper
  • 2 teaspoons Dried Parsley or fresh parsley for extra freshness
  • 2 tablespoons Cajun Spice Mix adjust to taste
For the Vegan Mayo Dip
  • 1/2 cup Vegan Mayo
  • 1 teaspoon Cajun Spice

Equipment

  • Oven
  • Baking dish
  • Parchment Paper
  • Knife
  • Chopsticks or wooden spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking dish with parchment paper.
  2. Wash the mini potatoes thoroughly and slice them thinly, using chopsticks or wooden spoons as guides.
  3. Place the sliced mini potatoes cut-side down in the baking dish, drizzle melted vegan butter, and sprinkle with salt and pepper.
  4. Bake for 20 minutes until they start to soften.
  5. Flip the potatoes with sliced sides facing up, brush with more vegan butter, and season again.
  6. Bake for another 30 minutes until tender and golden brown; optionally broil for 2-3 minutes for extra crispiness.
  7. Mix vegan mayo with Cajun spice in a bowl for the dipping sauce.
  8. Serve the potatoes warm with the zesty Cajun mayo dip.

Nutrition

Serving: 1potatoCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 300mgPotassium: 600mgFiber: 2gSugar: 1gVitamin C: 20mgCalcium: 2mgIron: 6mg

Notes

Expert tips include using a sharp knife for uniform slicing and seasoning at multiple stages for enhanced flavor.

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