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Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo

These mini Hasselback potatoes are oven-baked to golden perfection and drizzled with a creamy, spicy vegan Cajun mayo. A delightful and easy side dish!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Potatoes
  • 1.5 lbs mini Yukon Gold or baby potatoes
Potato Seasoning
  • 2 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 (freshly ground)
Vegan Cajun Mayo
  • 0.25 cup vegan mayonnaise
  • 1 tsp Cajun seasoning (adjust to taste)
  • 1 tsp lemon juice
Garnish
  • 1 tbsp fresh parsley (chopped, for garnish)

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.
  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.
  7. Garnish with fresh parsley and serve warm.

Notes

For extra crispy potatoes, parboil them for 5 minutes before slicing and baking.