Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo
Transform ordinary potatoes into an extraordinary culinary masterpiece with these perfectly crispy Oven-Baked Mini Hasselback Potatoes paired with a zesty Vegan Cajun Mayo. This show-stopping side dish combines the visual appeal of accordion-sliced potatoes with bold, spicy flavors that will elevate any meal from ordinary to exceptional.
The hasselback technique, originating from Sweden’s Hotel Hasselbacken, creates incredibly crispy exteriors while maintaining fluffy, tender interiors. These mini versions are perfectly portioned and cook faster than traditional large hasselback potatoes, making them ideal for weeknight dinners or impressive dinner party presentations.
What makes this recipe truly special is the accompanying Vegan Cajun Mayo – a creamy, plant-based condiment that delivers a perfect balance of heat and tang. The smoky paprika, cayenne pepper, and aromatic herbs create a complex flavor profile that complements the earthy potatoes beautifully.
This dish represents the perfect marriage of comfort food familiarity with gourmet presentation. Each potato becomes a golden, crispy masterpiece with multiple layers that capture and hold the seasoning, while the creamy mayo provides a cooling contrast to the warm, spiced potatoes.
Whether you’re hosting a dinner party, preparing a holiday feast, or simply wanting to upgrade your weeknight potato game, these hasselback potatoes deliver restaurant-quality results in your home kitchen. The recipe is naturally gluten-free and can easily accommodate various dietary preferences.
The preparation technique requires patience but rewards you with stunning visual appeal. Each carefully placed cut creates a fan-like appearance that not only looks impressive but also increases the surface area for maximum crispiness. The result is a potato that’s crispy on the outside, fluffy on the inside, and absolutely irresistible.
The vegan mayo component sets this recipe apart from typical potato sides. Made with plant-based ingredients, it’s lighter than traditional mayonnaise while delivering bold flavors that complement rather than overpower the potatoes’ natural taste. The cajun seasoning adds warmth and complexity without overwhelming heat.
This recipe scales beautifully for any occasion. Whether you’re serving two people or twenty, the cooking method remains consistent, making it perfect for meal prep or large gatherings. The potatoes can be partially prepared ahead of time, and the mayo can be made days in advance.
The nutritional profile of this dish is impressive too. Potatoes provide essential vitamins, minerals, and fiber, while the plant-based mayo keeps the dish lighter than cream-based alternatives. The olive oil used in preparation contributes healthy monounsaturated fats.
Ingredients
For the Hasselback Potatoes:
- 2 pounds small Yukon Gold potatoes (about 12-15 potatoes)
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons fresh parsley, chopped
For the Vegan Cajun Mayo:
- 1/2 cup vegan mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
- 1 green onion, finely chopped
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and scrub the potatoes thoroughly, leaving the skin on. Pat completely dry with paper towels.
- Place each potato on a cutting board between two wooden spoons or chopsticks. Make cuts every 1/8 inch across the potato, cutting about 3/4 of the way through. The spoons will prevent you from cutting completely through.
- Place the sliced potatoes on the prepared baking sheet, ensuring they’re not touching each other.
- In a small bowl, whisk together olive oil, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper to create the seasoning mixture.
- Brush the seasoning mixture generously over each potato, making sure to get the oil and spices between the slices. Use your fingers to gently fan out the slices if needed.
- Bake for 35-45 minutes, or until the potatoes are golden brown and crispy on the outside, and the slices have fanned out naturally.
- While the potatoes bake, prepare the Vegan Cajun Mayo by whisking together all mayo ingredients in a small bowl until smooth and well combined.
- Remove potatoes from the oven and immediately sprinkle with fresh chopped parsley.
- Serve hot with the Vegan Cajun Mayo on the side for dipping.
Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and scrub potatoes thoroughly, leaving skin on. Pat completely dry with paper towels.
- Place each potato between two wooden spoons. Make cuts every 1/8 inch across potato, cutting 3/4 of the way through.
- Place sliced potatoes on prepared baking sheet, ensuring they’re not touching each other.
- Whisk together olive oil, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Brush seasoning mixture generously over each potato, getting oil and spices between the slices.
- Bake for 35-45 minutes until golden brown and crispy, with slices naturally fanned out.
- While potatoes bake, whisk together all Vegan Cajun Mayo ingredients until smooth.
- Remove potatoes from oven and immediately sprinkle with fresh chopped parsley.
- Serve hot with Vegan Cajun Mayo on the side for dipping.
Notes
Chef’s Tips and Variations
The key to perfect hasselback potatoes lies in the cutting technique. Take your time with the cuts – consistent spacing ensures even cooking and the most attractive presentation. Don’t worry if a few cuts go too deep; these potatoes will still taste incredible.
For extra flavor depth, try soaking the cut potatoes in cold water for 30 minutes before seasoning. This removes excess starch and creates even crispier results. Just remember to pat them completely dry before applying the oil and seasonings.
The Vegan Cajun Mayo can be customized to your heat preference. Start with less cayenne and add more to taste. You can also experiment with different herbs – fresh chives or cilantro work beautifully in place of green onions.
Consider these delicious variations: substitute sweet potatoes for a sweeter version, add grated Parmesan cheese (or nutritional yeast for vegan option) during the last 10 minutes of baking, or try different spice blends like Italian seasoning or curry powder.
For meal prep, the potatoes can be cut and stored in cold water up to 24 hours ahead. The mayo can be prepared up to one week in advance and stored in the refrigerator.
These potatoes pair wonderfully with grilled proteins, roasted vegetables, or as part of a larger mezze-style spread. They’re equally at home at casual barbecues and elegant dinner parties.
