Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo Delight
Enjoy crispy Oven-Baked Mini Hasselback Potatoes served with a smoky Vegan Cajun Mayo for a delightful vegetarian side dish.
Equipment
- Oven
- Baking sheet
- parchment paper
- Bowl
Ingredients
For the Potatoes
- 1 pound potatoes small, waxy potatoes like Yukon Gold
- 1 tablespoon Cajun spice mix for vibrant flavor
For the Vegan Cajun Mayo
- ½ cup vegan mayo your favorite plant-based option
- 1 tablespoon lemon juice for freshness
- 1 teaspoon garlic powder adds depth
- 1 teaspoon smoked paprika for a smoky undertone
Instructions
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C).
- Wash and thoroughly dry the potatoes. Slice each potato crosswise into thin slits, stopping just before cutting through.
- Place the sliced potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and rub it into the slices.
- Sprinkle the Cajun spice mix generously over the potatoes.
- Bake for 25-30 minutes until golden-brown and crispy.
- While the potatoes bake, whisk together vegan mayo, lemon juice, garlic powder, and smoked paprika until smooth.
- Once the potatoes are ready, arrange them on a serving platter and serve with Cajun mayo dip.
Notes
Enjoy the potatoes fresh out of the oven for the best texture and taste. They can lose their crispness if left to sit too long.
Nutrition
Serving: 1potatoCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 400mgFiber: 4gSugar: 1gVitamin C: 15mgCalcium: 2mgIron: 4mg
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