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Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These Salt & Pepper Mini Hasselback Potatoes with Cajun Dip are a flavorful and crispy side dish perfect for any meal. Thinly sliced and baked to perfection with vegan butter, herbs, and spices, these potatoes deliver a satisfying crunch with every bite. Paired with a creamy, zesty Cajun dip made from vegan mayo and a house-made spice blend, this recipe is both comforting and vibrant, ideal for vegan and vegetarian 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). Line a baking dish with parchment paper to prevent sticking and make cleanup easier.
  2. Slice the Potatoes: Carefully slice each small yellow potato thinly, making cuts halfway through but not all the way to the bottom. This creates the classic hasselback effect, allowing for crispiness while keeping the potato intact.
  3. Bake the Potatoes (Round 1): Arrange the potatoes sliced side down in the prepared baking dish. Brush the tops with melted vegan butter and sprinkle with a pinch of salt and 1/4 teaspoon pepper to season.
  4. Bake for 20 Minutes: Place the baking dish in the oven and bake the potatoes for 20 minutes, letting them start to cook through and become tender.
  5. Bake the Potatoes (Round 2): Remove the potatoes from the oven and carefully flip them so they are sliced side up. Brush with additional melted vegan butter and season with more salt, pepper, and dried parsley for added flavor.
  6. Bake for 30 Minutes More: Return to the oven and bake for another 30 minutes or until the potatoes are fork-tender and have crispy edges. For extra crispiness, broil the potatoes for 2-3 minutes at the end of baking, watching closely to avoid burning.
  7. Make the Cajun Dip: While the potatoes are baking, mix the vegan mayo with 1 tablespoon of the Cajun spice mix in a bowl until smooth and fully combined. This dip adds a creamy, spicy complement to the potatoes.
  8. Serve: Remove the potatoes from the oven and allow them to cool slightly. Serve warm alongside the flavorful Cajun dip for a delicious appetizer or side dish.

Notes

  • Use a very sharp knife to ensure thin, even slices without cutting through the potatoes.
  • Broiling at the end is optional but recommended for extra crispiness.
  • Leftover Cajun spice mix can be stored in an airtight container and used for other dishes.
  • This recipe is vegan and vegetarian friendly.
  • If small yellow potatoes are unavailable, baby red potatoes or fingerling potatoes can be used as substitutes.

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