Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe

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There is something utterly delightful about crispy, flavorful potatoes cooked to perfection, and this Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe hits every note just right. These mini potatoes are sliced thinly like a fan and baked so they turn golden and crispy on the outside while remaining tender inside. Coated in a buttery salt and pepper mix, they get an extra kick from a smoky, spicy Cajun dip that keeps you coming back for more. This dish is perfect for sharing as a snack or impressing guests as a tasty side, bringing bold flavors and irresistible texture together in one memorable bite.

Ingredients You’ll Need

Gathering just a handful of simple yet essential ingredients is all it takes to create this magic. Each element plays an important role, whether it’s the creamy vegan butter adding richness or the perfectly balanced spices bringing depth and color.

• 1 1/2 lbs small yellow flesh potatoes: Their naturally smooth texture and size make them perfect for mini Hasselbacks.
• 1/4 cup vegan butter, melted: Adds a luscious, golden coat that crisps beautifully in the oven.
• Pinch of salt: Enhances the natural potato flavor without overpowering it.
• 1/4 tsp pepper: A subtle heat that warms every bite gently.
• 1 tsp dried parsley: Adds fresh herbal color and a mild taste boost.
• 3 tsp smoked paprika: Brings smoky warmth and a gorgeous red hue.
• 1 tsp salt: For seasoning the Cajun spice blend perfectly.
• 1 tsp garlic powder: Provides that savory umami punch.
• 1 tsp pepper: Balances spice and earthiness in the seasoning.
• 1 tsp onion powder: Lends a sweet and aromatic undertone.
• 1 tsp oregano: Offers warm, slightly bitter herbal notes.
• 1 tsp cayenne pepper: Packs a spicy kick essential for the Cajun flavor.
• 1/2 tsp thyme: Delivers subtle earthiness that complements the other herbs.
• 1/2 cup vegan mayo: Acts as a creamy, tangy base for the Cajun dip.
• 1 tbsp Cajun spice mix: The star seasoning for the dip that ties all the flavors together (keep extra for next time!).

How to Make Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe

Step 1: Preheat and Prepare

Start by setting your oven to 425°F (220°C). Prepare a baking dish by lining it with parchment paper; this helps prevent sticking and makes cleanup much easier. Preheating is key for getting that perfect crispy finish on the potatoes.

Step 2: Slice the Potatoes

Now for the signature look — carefully slice each potato thinly, making cuts about halfway down without cutting through all the way. Use a sharp knife for best results. These elegant slices will open up during baking, absorbing butter and seasonings beautifully while retaining the potato’s shape.

Step 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 pepper. This initial butter bath locks in moisture and starts the crisping process on the undersides.

Step 4: First Bake Session

Pop the potatoes in the oven and bake for about 20 minutes. This first round partially cooks the potatoes so they can become tender while preparing the shaved edges for the next coat of seasoning.

Step 5: Bake the Potatoes (Round 2)

Remove the dish carefully and flip each potato over so the sliced side is now facing up. Brush with another layer of melted butter, then sprinkle with salt, pepper, and dried parsley for fresh color and aroma. These layers of seasoning build layers of flavor.

Step 6: Final Bake

Return the potatoes to the oven and bake for 30 more minutes until they are irresistibly crispy on top and soft inside. For an extra crunch, broil them for 2-3 minutes at the end—but watch carefully so they don’t burn.

Step 7: Make the Cajun Dip

While the potatoes are baking, whisk together the vegan mayo and 1 tablespoon of the homemade Cajun spice mix in a small bowl. This creamy, spicy dip will perfectly offset the crispy yet subtly spiced potatoes.

Step 8: Serve and Enjoy

Once baked, let the potatoes cool slightly before serving warm with the Cajun dip on the side. This dish is best enjoyed fresh to savor the crispy edges and warm, tender centers paired with zesty, creamy dip.

How to Serve Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe

Garnishes

Sprinkle freshly chopped parsley or chives over the top to add a pop of bright green freshness. A light dusting of extra smoked paprika can enhance the smoky aroma, and a squeeze of fresh lemon juice lightly squeezed over the potatoes can add a lovely zing.

Side Dishes

These potatoes are spectacular as a starter or side. Pair them with a crisp green salad for balance, or alongside grilled vegetables and a juicy plant-based burger to create a mouthwatering meal full of complementary textures and flavors.

Creative Ways to Present

For a fun appetizer platter, arrange the mini Hasselbacks on a wooden board with small bowls of the Cajun dip and other accompaniments such as pickles or roasted garlic cloves. You can also skewer a few potatoes with cherry tomatoes and herbs to create colorful finger food for parties.

Make Ahead and Storage

Storing Leftovers

Place leftover Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe in an airtight container and refrigerate for up to 3 days. The potatoes will soften slightly but can be revived with a quick crisping in the oven before serving again.

Freezing

While the potatoes are best fresh, you can freeze them if needed. Flash freeze the baked potatoes on a tray first, then transfer them to a freezer bag. Store for up to 1 month. Keep the Cajun dip separate in an airtight container and thaw both before reheating.

Reheating

To reheat, preheat your oven to 400°F (200°C) and place the potatoes on a baking sheet. Warm for 10-15 minutes until heated through and crisp again. Avoid microwaving to keep their signature crispy edges. Serve with freshly mixed Cajun dip for best flavor.

FAQs

Can I use other types of potatoes for this recipe?

Absolutely! While small yellow potatoes are ideal for their texture and size, you can experiment with fingerlings or baby red potatoes. Just adjust baking time slightly as needed depending on their size and firmness.

Is the Cajun dip recipe vegan-friendly?

Yes! This Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe uses vegan mayo and spices, making it completely plant-based and perfect for vegans and anyone looking to avoid dairy.

How thin should I slice the potatoes?

Try to slice the potatoes about 1/8 inch thick without cutting all the way through. This creates the classic Hasselback fan effect, allowing more surface area to crisp while keeping the potato intact and tender inside.

Can I make the dip ahead of time?

Definitely. The Cajun dip can be made a day in advance and kept covered in the fridge. The flavors actually deepen when it sits overnight, plus it saves you time when serving!

What if I don’t have smoked paprika?

If smoked paprika isn’t available, you can substitute with regular paprika plus a tiny pinch of ground cumin or chipotle powder for that smoky flavor. It won’t be exactly the same but will still add great warmth to the potatoes.

Final Thoughts

This Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe is a true celebration of simple ingredients turned into something special. Crispy edges, tender insides, and that perfectly spiced dip make it a crowd-pleaser every time. So go ahead, pull out your knives and spice jars, and let these potatoes bring instant joy to your table—they’re truly worth every step!

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