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Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo

Crispy accordion-sliced potatoes with spicy plant-based mayo, perfect for dinner parties and weeknight meals.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American, Vegan
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Hasselback Potatoes
  • 2 pounds small Yukon Gold potatoes about 12-15 potatoes
  • 3 tbsp olive oil
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne pepper
  • 2 tbsp fresh parsley chopped
Vegan Cajun Mayo
  • 0.5 cup vegan mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne pepper
  • 0.25 tsp dried oregano
  • 0.25 tsp dried thyme
  • 0.125 tsp black pepper
  • 0.125 tsp salt
  • 1 green onion finely chopped

Equipment

  • Baking sheet
  • Sharp knife
  • Wooden spoons or chopsticks
  • Small mixing bowl
  • Pastry brush

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash and scrub potatoes thoroughly, leaving skin on. Pat completely dry with paper towels.
  3. Place each potato between two wooden spoons. Make cuts every 1/8 inch across potato, cutting 3/4 of the way through.
  4. Place sliced potatoes on prepared baking sheet, ensuring they're not touching each other.
  5. Whisk together olive oil, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
  6. Brush seasoning mixture generously over each potato, getting oil and spices between the slices.
  7. Bake for 35-45 minutes until golden brown and crispy, with slices naturally fanned out.
  8. While potatoes bake, whisk together all Vegan Cajun Mayo ingredients until smooth.
  9. Remove potatoes from oven and immediately sprinkle with fresh chopped parsley.
  10. Serve hot with Vegan Cajun Mayo on the side for dipping.

Notes

For crispier results, soak cut potatoes in cold water for 30 minutes before seasoning. Pat completely dry. Mayo can be prepared up to one week ahead and stored refrigerated.