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Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 25 reviews
  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 65 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These Salt & Pepper Mini Hasselback Potatoes with a zesty Cajun dip are a deliciously crispy and flavorful side dish perfect for any meal. Thinly sliced mini potatoes are brushed with melted vegan butter and seasoned with salt, pepper, and herbs before baking to tender perfection. Paired with a creamy Cajun-spiced vegan mayo dip, they make for an irresistible appetizer or snack suitable for vegan diets.

Ingredients

Scale

Potatoes and Seasoning

  • 1 1/2 lbs small yellow flesh potatoes
  • 1/4 cup vegan butter, melted
  • Pinch of salt
  • 1/4 tsp pepper
  • 1 tsp dried parsley

Cajun Spice Mix

  • 3 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp pepper
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp cayenne pepper
  • 1/2 tsp thyme

Cajun Dip

  • 1/2 cup vegan mayo
  • 1 tbsp Cajun spice mix (from above)

Instructions

  1. Preheat and Prepare: Preheat your oven to 425°F (220°C) and line a baking dish with parchment paper to prevent sticking and facilitate easy cleanup.
  2. Slice the Potatoes: Using a very sharp knife, carefully slice each potato thinly halfway through without cutting all the way. This classic Hasselback technique allows the slices to fan out slightly during cooking.
  3. Bake the Potatoes (Round 1): Place the potatoes sliced side down in the prepared baking dish. Brush generously with melted vegan butter, then sprinkle with a pinch of salt and 1/4 tsp pepper for initial seasoning.
  4. Bake for 20 Minutes: Place the dish in the oven and bake the potatoes for 20 minutes to start the cooking process and get the bottoms crisping nicely.
  5. Bake the Potatoes (Round 2): Remove the potatoes from the oven, flip them over so the sliced side is up. Brush again with melted vegan butter, then sprinkle with additional salt, pepper, and dried parsley for extra flavor.
  6. Continue Baking: Return the potatoes to the oven and bake for another 30 minutes, or until they are fork-tender and the tops are crispy. For extra crispiness, broil the potatoes for 2-3 minutes at the end if desired.
  7. Make the Cajun Dip: While the potatoes bake, combine the vegan mayo and 1 tablespoon of the homemade Cajun spice mix in a bowl. Stir thoroughly until the dip is smooth and flavorful.
  8. Serve: Once cooked, remove the potatoes from the oven and allow them to cool slightly. Serve the warm Hasselback potatoes alongside the Cajun dip for dipping and enjoy.

Notes

  • Use a very sharp knife for clean, even slices without breaking the potatoes.
  • Broiling at the end enhances crispiness but watch closely to prevent burning.
  • The leftover Cajun spice mix can be used to season other dishes such as roasted vegetables or grilled tofu.
  • These potatoes are perfect as a side dish or appetizer for gatherings.
  • Ensure potatoes are small and similar in size for even cooking.

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Find it online: https://quickkitchenfix.com/salt-and-pepper-mini-hasselback-potatoes-with-cajun-dip-recipe/