Potatoes, right? They’re like the ultimate blank canvas in the kitchen! You can boil ’em, mash ’em, stick ’em in a stew… but have you ever hasselbacked them? Trust me, it’s a game-changer. These Oven Baked Mini Hasselback Potatoes with Vegan Cajun Mayo take the humble potato to a whole new level. They’re crispy, flavorful, and that vegan cajun mayo? Oh. My. Goodness.
I first saw hasselback potatoes on some fancy cooking show years ago, and I thought, “Wow, too complicated!” But honestly? It’s way easier than it looks, and these Oven Baked Mini Hasselback Potatoes are proof. You get all those amazing textures and flavors with minimal effort. Seriously, you HAVE to try this!
Why You’ll Love These Oven Baked Mini Hasselback Potatoes
Okay, so why should you make these little guys? Well, let me tell you!
- Quick prep time! You’re not spending all day in the kitchen.
- Easy baking – just pop ’em in the oven and let the magic happen.
- That vegan cajun mayo? Seriously addictive!
- They’re amazing as appetizers or a side dish – super versatile.
- Spice level? Totally up to you! Make ’em mild or wild.
Quick and Easy Oven Baked Mini Hasselback Potatoes
Seriously, who has hours to spend on a side dish? Not me! These Oven Baked Mini Hasselback Potatoes are ready in under an hour. Boom!
Flavorful Vegan Cajun Mayo
The star of the show? That creamy, spicy, tangy vegan cajun mayo. It’s the perfect complement to the crispy potatoes. So good!
Perfect Appetizer or Side Dish – Oven Baked Mini Hasselback Potatoes
Game night? Dinner party? Just a regular Tuesday? These Oven Baked Mini Hasselback Potatoes are always a hit. They fit right in, no matter the occasion!
Ingredients for Oven Baked Mini Hasselback Potatoes with Vegan Cajun Mayo
Alright, let’s gather our goodies! Here’s what you’ll need to make these amazing Oven Baked Mini Hasselback Potatoes with Vegan Cajun Mayo. Don’t worry, it’s mostly stuff you probably already have!
For the Oven Baked Mini Hasselback Potatoes
- 1 1/2 lbs small yellow flesh potatoes (about 1.5-2 inches in diameter each – the smaller, the cuter!)
- 1/4 cup vegan butter, melted (trust me, the melted butter is key!)
- Pinch of salt (kosher or sea salt is my fave)
- 1/4 tsp pepper (freshly ground, if you’re feeling fancy!)
- 1 tsp dried parsley
For the Vegan Cajun Mayo
- 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
- 1/2 cup vegan mayo (I like using one with a neutral flavor)
- 1 tbsp cajun spice mix (store-bought is fine, or make your own!)
How to Make Oven Baked Mini Hasselback Potatoes with Vegan Cajun Mayo
Okay, ready to get cooking? Here’s the lowdown on how to make these Oven Baked Mini Hasselback Potatoes with Vegan Cajun Mayo. It’s easier than you think, I promise!
Preparing the Oven Baked Mini Hasselback Potatoes
First things first, let’s get those potatoes ready! Preheat your oven to 425°F (220°C). While it’s heating up, line a baking dish with parchment paper. This is a MUST – trust me, it saves you a ton of cleanup later!
Now, the fun part: slicing the potatoes. This might seem tricky, but it’s all about the chopstick trick! Place a potato on your cutting board and lay a chopstick (or even a wooden spoon handle!) on either side of the potato. These act like little guards, stopping your knife from slicing all the way through. Clever, right?
Using a sharp knife (careful now!), make thin, even slices across the potato. The knife will stop when it hits the chopsticks. You want the potato to stay intact at the bottom, kinda fanning out slightly as you slice. Slice each potato the same way, trying to keep them roughly the same thickness so they cook evenly. Don’t worry if they aren’t perfect – they’ll still taste amazing!
Place the sliced potatoes cut-side DOWN in your prepared baking dish. Brush ’em with that melted vegan butter – get in all those little crevices! Then, sprinkle with a little salt and pepper.
Baking the Oven Baked Mini Hasselback Potatoes
Pop that baking dish into your preheated oven and bake for 20 minutes. Then, take ’em out and flip the potatoes so they’re sliced-side UP. Brush them again with the melted vegan butter (yes, more butter!) and sprinkle with salt, pepper, and that dried parsley. Bake for another 30 minutes, or until the potatoes are fork-tender and crispy on top. Keep an eye on them!
Want ’em *extra* crispy? Broil for 2-3 minutes at the end. But watch them like a hawk – they can go from golden brown to burnt in seconds! Oops, been there, done that!
Making the Vegan Cajun Mayo
While the potatoes are doing their thing in the oven, let’s whip up that vegan cajun mayo. It’s super simple! Just grab a bowl and combine the smoked paprika, salt, garlic powder, pepper, onion powder, oregano, cayenne pepper, and thyme. Give it a good stir to get all those spices mixed together nicely.
Then, add that spice mix to your vegan mayo and stir it all up until it’s well combined. Taste and adjust the spices to your liking. Want it spicier? Add a pinch more cayenne! Not a fan of oregano? Leave it out! It’s your mayo, make it your own!
Tips for Perfect Oven Baked Mini Hasselback Potatoes
Want to nail these Oven Baked Mini Hasselback Potatoes every time? Here are a few tricks I’ve learned along the way. These little details can really make a difference!
Achieving Crispy Oven Baked Mini Hasselback Potatoes
Crispy potatoes are the BEST! Don’t overcrowd the pan – give those little guys some space. Broiling at the end (watch them!) gives you that extra crunch. And don’t skimp on the butter!
Getting Evenly Cooked Oven Baked Mini Hasselback Potatoes
Uniform potato size is key. If some are bigger than others, they won’t cook at the same rate. Aim for similar-sized potatoes and even slices for perfect, consistent results. You got this!
Ingredient Notes and Substitutions for Oven Baked Mini Hasselback Potatoes with Vegan Cajun Mayo
Okay, so maybe you don’t have *everything* on hand? No worries! Here are some easy swaps and notes about the ingredients for these Oven Baked Mini Hasselback Potatoes with Vegan Cajun Mayo. Get creative!
Potato Substitutions for Oven Baked Mini Hasselback Potatoes
Don’t have small yellow potatoes? Red potatoes work great too! Even fingerling potatoes would be delish. Just keep in mind that different types might need slightly different cooking times – keep an eye on ’em!
Vegan Cajun Mayo Variations
Not feeling the vegan mayo? You could use a vegan sour cream or even a cashew cream for a different vibe. Play around with the spices too! A little smoked chipotle powder? Yum!
Serving Suggestions for Oven Baked Mini Hasselback Potatoes
Okay, so you’ve got these amazing Oven Baked Mini Hasselback Potatoes… now what? They’re fantastic on their own with that cajun mayo, but they’re also a rockin’ side dish! I love serving them with a juicy vegan burger or some grilled portobello mushrooms. And hey, more dipping sauces are always a good idea! Ranch? BBQ? Go wild!
Frequently Asked Questions About Oven Baked Mini Hasselback Potatoes
Got questions about these Oven Baked Mini Hasselback Potatoes? I got you! Here are a few of the most common questions I get asked. Hopefully, this helps!
Can I make Oven Baked Mini Hasselback Potatoes ahead of time?
You *can*, but honestly, they’re best fresh! If you’re short on time, you can slice the potatoes ahead of time and keep them in a bowl of cold water to prevent browning. But bake ’em right before serving for maximum crispiness. Trust me!
What other toppings can I use on Oven Baked Mini Hasselback Potatoes?
Oh, the possibilities are endless! Skip the cajun mayo and try a drizzle of vegan pesto, a sprinkle of vegan parmesan cheese, or even some chopped fresh herbs. A little sriracha mayo? YES, PLEASE! Get creative!
How do I store leftover Oven Baked Mini Hasselback Potatoes?
If you actually *have* leftovers (doubtful!), store them in an airtight container in the fridge. They’ll keep for a couple of days. Reheat them in the oven or air fryer to crisp them up again – microwaving will make them sad and soggy. Nobody wants soggy potatoes!
Storing and Reheating Oven Baked Mini Hasselback Potatoes
Okay, so you have leftover Oven Baked Mini Hasselback Potatoes? Awesome! Store them in an airtight container in the fridge. To reheat, I highly recommend popping them back in the oven or air fryer to get that crispy goodness back. Microwaving? Not so much!
Nutritional Information for Oven Baked Mini Hasselback Potatoes with Vegan Cajun Mayo
Heads up! The nutritional info here is just an estimate. It can totally change based on the exact ingredients and brands you use, so don’t take it as gospel. Happy cooking!
Enjoyed This Recipe? Leave a Comment Below!
Loved these Oven Baked Mini Hasselback Potatoes? Let me know in the comments! And don’t forget to give the recipe a rating. Happy cooking!
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Wicked Oven Baked Mini Hasselback Potatoes in 50 Minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Enjoy these Oven Baked Mini Hasselback Potatoes with a zesty Vegan Cajun Mayo. A flavorful and fun appetizer or side dish.
Ingredients
- 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
- 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
- 1/2 cup vegan mayo
- 1 tbsp cajun spice mix
Instructions
- Preheat oven to 425 F. Line a baking dish with parchment paper.
- To slice the potatoes, place a potato on the cutting board and lay a chopstick (or wooden spoon) on each side of the potato. These will act as a guard, preventing your knife from slicing all the way through.
- Using a sharp knife, make thin, even slices across the potato, stopping when the knife hits the chopsticks. The potato should remain intact at the bottom, fanning out slightly as you slice. Slice each potato the same way, keeping them roughly uniform in thickness so they cook evenly.
- Place potatoes sliced side down into the baking dish. Brush with melted butter and sprinkle some salt and pepper overtop.
- Bake in preheated oven for 20 minutes. Remove from oven, flip the potatoes sliced side up and brush again with melted butter, and sprinkle with salt, pepper and parsley. Bake 30 minutes, or until potatoes are fork-tender but crispy on top. Broil for 2-3 minutes if you want the tops extra crispy.
- Meanwhile, combine cajun dip ingredients and stir to combine.
- Remove potatoes from oven and let cool slightly before serving. Serve with the dip!
Notes
- Adjust spices to your preference.
- For extra crispy potatoes, broil for a few minutes at the end.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
