Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo
by Olivia Biermann
on Nov 25, 2020 (updated Dec 9, 2025)
These bite-size hasselback potatoes are the easiest way to turn a simply roasted potato side into something that feels special. Each little potato bakes up tender on the inside with perfectly crisp, fanned edges that soak up every bit of buttery flavour. Paired with a zesty vegan cajun mayo for dipping, they are a perfect mix of crispy, creamy and spicy.
This is the kind of recipe that looks impressive on the table but takes very little effort. And after over a decade of developing recipes, that is something I have worked hard to master.
The simple charm of this dish
What makes these mini hasselback potatoes so special is that they don’t require anything fancy, just a bag of baby potatoes (see below for choosing the right type of potato!), some vegan butter, salt and pepper, and a delicious dipping sauce. You can go a few steps further and dress them up with garlic butter, sprinkle them with fresh herbs, or use any dipping sauce you like. They’re endlessly adaptable, which makes them a perfect side dish for just about any meal. And if you know Greg and I, you know a good side dish is our specialty!
How to cut mini hasselback potatoes
Making hasselback potatoes is actually easier than it looks once you get the hang of it. Place each mini potato between two chopsticks or wooden spoons, then slice thin cuts across the top. The chopsticks act as a guard so the potato stays intact while slicing.
Even though slicing the potatoes takes a few extra minutes, the end result is so worth it! The thin cuts not only look interesting, but they also help the potatoes cook faster and soak up all the flavour of whatever you season them with.
Note: if your potatoes are quite small, you can use a pairing knife to cut them instead of a chef’s knife.
Making Cajun mayo at home is a breeze! Just mix our simple homemade Cajun seasoning into vegan mayo, and you’ve got a zesty, smoky sauce ready in minutes.
Choosing the right type of potato
I have found through a lot of trial and error (hey I like potatoes okay?) that it’s best to use small size new potatoes such as fingerling, Yukon Gold, or red potatoes. It’s okay if they aren’t all the exact same size.
Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
Description
Crispy salt & pepper hasselback mini potatoes served with a delicious vegan cajun dip.
Ingredients
Potatoes:
- 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 (what to do with the leftover mix? Save it! Use it for future cajun spiced homemade fries, use it for dips. Trust me, its so nice to have the mix already made!)
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!
