Mini Hasselback Potatoes

I first encountered hasselback potatoes at a Swedish restaurant in Stockholm during a winter trip years ago. They were served as a side dish with a rich cream sauce, and I was mesmerized by their beauty and texture. The way each thin slice fanned out, creating dozens of crispy edges while maintaining a creamy center, was unlike anything I'd tasted before. When I returned home, I became obsessed with recreating them, but I wanted to add my own twist. Living in an area with incredible Cajun cuisine, I thought, why not combine these two worlds? The mini potato version came about when I realized smaller potatoes cooked more evenly and were perfect for serving as appetizers or party snacks. The vegan Cajun mayo was inspired by my need to accommodate dietary restrictions without sacrificing flavor. I experimented with different ratios of spices until I found the perfect balance of heat and creaminess. Now, these potatoes represent everything I love about cooking – taking inspiration from different cultures and making it your own.

Why I love this recipe

What I love most about this recipe is how it transforms humble potatoes into something truly special. There's something deeply satisfying about making those careful slices and watching them fan out in the oven like little edible accordions. The texture contrast is what gets me every time – those crispy, golden edges against the fluffy interior create the perfect bite. The Cajun seasoning brings warmth and complexity without being overwhelming, and that vegan mayo is so creamy and flavorful that even non-vegans can't tell the difference. I also love how versatile this recipe is. You can adjust the spice level, swap seasonings based on your mood, or serve them in different contexts. They work equally well as an elegant dinner party side or a casual game-day snack. Plus, they're naturally gluten-free and can easily be made vegan, which means I can serve them to almost anyone without worry. Most importantly, they never fail to impress – the presentation alone makes people think you spent hours in the kitchen, when really, it's one of the easiest recipes in my rotation.

What You Need From Your Kitchen

• Mini Potatoes: Wash, scrub thoroughly, and slice into thin accordion cuts without cutting all the way through
• Olive Oil: Mix with Cajun seasoning and brush generously over potatoes before and during baking
• Cajun Seasoning: Combine with olive oil for coating potatoes and mix into vegan mayo for the dipping sauce
• Vegan Mayonnaise: Use as the base for the Cajun mayo dipping sauce, mixing with seasonings and lemon juice
• Fresh Parsley: Chop finely and sprinkle over baked potatoes as garnish before serving
• Lemon Juice: Add to vegan mayo mixture to brighten flavors and add tanginess

Let's Make These Together

Prep Your Workspace

Start by setting up your cutting station with chopsticks and a sharp knife. This simple setup makes the hasselback technique foolproof and ensures you won't accidentally cut through your potatoes. Preheat your oven to 425°F so it's nice and hot when your potatoes are ready to go in.

Create the Accordion Effect

Place each potato between two chopsticks and make thin, even slices across the top. The chopsticks act as a safety barrier, stopping your knife before it cuts all the way through. Take your time with this step – the thinner and more uniform your slices, the crispier and more impressive your final result will be.

Season Generously

Mix your olive oil with Cajun seasoning and smoked paprika to create a flavorful coating. Brush this mixture all over each potato, making sure to get some of that delicious seasoning between the slices. Don't be shy with the seasoning – these potatoes can handle bold flavors and the oil helps them crisp up beautifully in the oven.

Bake to Golden Perfection

Pop your seasoned potatoes in the oven and let the magic happen. About halfway through, brush them with more seasoned oil – this extra step is crucial for achieving those irresistibly crispy edges. You'll know they're done when they're golden brown and the slices have fanned out beautifully.

Whip Up the Cajun Mayo

While your potatoes are baking, make your dipping sauce by whisking together vegan mayo, Cajun seasoning, garlic powder, and a squeeze of fresh lemon juice. This creamy, spicy sauce is the perfect companion to your crispy potatoes. Taste it and adjust the seasoning to your preference – some like it spicier, others prefer it milder.

Serve and Enjoy

Transfer your gorgeous golden hasselback potatoes to a serving platter, sprinkle with fresh parsley, and serve with your Cajun mayo on the side. Watch as everyone marvels at how professional they look, then dig in while they're hot and at their crispiest. The combination of textures and flavors is absolutely irresistible!

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Switch Things Up

The first time I made these hasselback potatoes, I was honestly intimidated by the slicing technique. I'd seen those perfect accordion cuts in restaurants and assumed they required some kind of culinary degree. But then I discovered the chopstick trick – placing chopsticks on either side of the potato while slicing – and suddenly it was foolproof! I got a little carried away with the Cajun seasoning on my first batch (my kitchen smelled like a Louisiana bayou for days), but that's when I realized these potatoes could handle bold flavors. Now I make them at least twice a month, and I've experimented with different spice blends. The vegan Cajun mayo was a happy accident when I ran out of regular mayo and had to improvise. My plant-based friends went crazy for it, and now it's the only version I make. These potatoes have become my signature dish at gatherings, and people always ask for the recipe.

Perfect Pairings

These Mini Hasselback Potatoes pair beautifully with a variety of dishes. Serve them alongside grilled vegetables and a fresh garden salad for a complete plant-based meal. They're also fantastic with barbecue favorites like veggie burgers, grilled portobello mushrooms, or jackfruit pulled "pork." For a heartier spread, pair them with roasted Brussels sprouts, garlic green beans, or a creamy mushroom soup. The vegan Cajun mayo also works wonderfully as a dip for raw vegetables, sweet potato fries, or as a spread for sandwiches and wraps.

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Frequently Asked Questions

→ How do I prevent cutting all the way through the potatoes?

The best trick is to place chopsticks or wooden spoon handles on either side of the potato while slicing. This creates a physical barrier that stops your knife before it cuts completely through, keeping the potato intact at the bottom while allowing you to make thin, even slices all the way across the top.

→ Can I use regular-sized potatoes instead of mini potatoes?

Yes, you can definitely use regular-sized potatoes! Just be aware that they'll need a longer cooking time (usually 50-60 minutes or more) and may not be quite as crispy throughout. You'll also want to adjust the amount of seasoning accordingly. Mini potatoes are preferred for this recipe because they cook more evenly and are perfect for serving as appetizers.

→ How do I make the Cajun mayo less spicy?

To reduce the heat, simply decrease the amount of Cajun seasoning in the mayo and add more smoked paprika for color and flavor without the spice. You can also add a bit more lemon juice or a teaspoon of maple syrup to balance the heat. Start with less seasoning and add more to taste – it's easier to add heat than to take it away!

→ Can I make these potatoes ahead of time?

While these potatoes are best served fresh from the oven when they're at their crispiest, you can prep them several hours in advance. Slice the potatoes and keep them in cold water to prevent browning, then drain and pat dry before seasoning and baking. The Cajun mayo can be made up to 3 days ahead and stored in the refrigerator. If you need to reheat baked potatoes, use a 400°F oven for 10-15 minutes to re-crisp them.

→ What other seasonings work well with hasselback potatoes?

Hasselback potatoes are incredibly versatile! Try rosemary and garlic, Italian herb blend with parmesan (for non-vegan version), BBQ seasoning, ranch seasoning, or even curry powder. You can also stuff butter or vegan butter mixed with herbs between the slices before baking. For a simple classic version, just use salt, pepper, and fresh herbs.

→ How do I store and reheat leftovers?

Store leftover hasselback potatoes in an airtight container in the refrigerator for up to 3 days. To reheat and restore crispiness, place them in a 400°F oven for 10-15 minutes or use an air fryer at 375°F for 5-7 minutes. Avoid microwaving as this will make them soggy. The Cajun mayo should be stored separately and can last up to 5 days in the refrigerator.

Conclusion

These Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo are proof that simple ingredients can create something truly spectacular. The combination of crispy, seasoned potatoes with that creamy, spicy mayo is absolutely addictive. Whether you're serving them as an appetizer, side dish, or party snack, they're guaranteed to disappear fast. The best part? They look impressive but are incredibly easy to make, making them perfect for both weeknight dinners and special occasions.