The first time I tasted mini hasselback potatoes, I was instantly hooked on their irresistible combination of crispy edges and soft, fluffy centers. As I explored ways to elevate this delightful dish, I discovered that adding a spicy vegan cajun mayo not only complements the potatoes but also transforms them into an unforgettable side. Perfect for busy weeknights or impressive dinner guests, these Oven-Baked Mini Hasselback Potatoes are quick to prepare and endlessly adaptable. Whether you’re following a vegan lifestyle or simply looking for a healthier alternative to greasy fries, this recipe offers a satisfying crunch that will leave everyone reaching for more. Ready to take your potato game to the next level? Let’s get cooking!
Why Are Mini Hasselback Potatoes Irresistible?
Crispy Delight: These baked mini hasselback potatoes boast a perfect crispy exterior that contrast beautifully with their fluffy interior, making every bite a treat for the senses.
Quick Prep: With simple preparation steps, you can whip up this dish in no time, ideal for busy weeknights or casual gatherings.
Zesty Flavor: The accompanying spicy vegan cajun mayo adds an exciting zing, ensuring these potatoes stand out on any plate.
Versatile Side: Pair them with grilled vegetables or enjoy them as a fun appetizer alongside Mini Chicken Pot. The possibilities are endless!
Healthier Alternative: This recipe is a guilt-free way to indulge in crispy potato goodness without the usual heaviness, perfect for anyone looking to enjoy classic flavors with a modern twist.
Baked Mini Hasselback Potatoes Ingredients
• Here’s everything you need for these delightful and flavorful Baked Mini Hasselback Potatoes!
For the Potatoes
• Baby Potatoes – Choose new potatoes like fingerling, Yukon Gold, or red potatoes for the best texture.
• Vegan Butter – Adds richness and enhances the crispiness; olive oil is a great substitute if you prefer a lighter option.
• Salt and Pepper – Essential for seasoning these potatoes; don’t hesitate to adjust to your taste!
For the Cajun Mayo
• Cajun Spice Mix – This smoky mix brings vibrant flavor to your dip; make it using spices like paprika, cayenne, and garlic powder at home.
• Vegan Mayo – Serves as the creamy base for the dip; tahini or hummus can provide a different, yet delightful flavor.
Enjoy making your Baked Mini Hasselback Potatoes with this easy ingredient list, and get ready for some crispy, flavorful bites!
Step‑by‑Step Instructions for Baked Mini Hasselback Potatoes
Step 1: Prep the Potatoes
Begin by preheating your oven to 400°F (200°C). While it’s heating, rinse your baby potatoes and dry them thoroughly. To slice them, place each potato between two chopsticks or wooden spoons; this will prevent you from cutting all the way through. Carefully cut thin slices across the top of each potato, about 1/4 inch apart, ensuring they remain intact at the bottom.
Step 2: Season the Potatoes
Melt some vegan butter in a small saucepan over low heat. Once melted, brush the vegan butter generously over the sliced tops of your prepared mini hasselback potatoes. Then, sprinkle salt and pepper to taste, ensuring the seasonings get into those little crevices for maximum flavor. The melted butter will help create that lovely crispy texture you’ll enjoy once baked!
Step 3: Bake the Potatoes
Arrange the seasoned potatoes in a single layer on a baking sheet lined with parchment paper for easy cleanup. Place the baking sheet in your preheated oven and bake for approximately 25 minutes. Keep an eye on them; they should be golden brown and crispy on the edges, while the insides turn tender and fluffy.
Step 4: Make the Cajun Mayo
While your baked mini hasselback potatoes are in the oven, it’s time to create the zesty vegan cajun mayo. In a mixing bowl, combine vegan mayo with your prepared cajun spice mix. Stir until fully blended, adjusting the spice levels to your preference. This creamy dip will perfectly complement the potatoes once they are out of the oven, adding a delicious kick!
Step 5: Serve and Enjoy
Once the potatoes are done baking, remove them from the oven and allow them to cool slightly. Serve these delightful baked mini hasselback potatoes hot, paired with your zesty vegan cajun mayo dip. The crispy edges and soft centers await, making them an irresistible side that’s sure to impress your guests or family.
What to Serve with Oven-Baked Mini Hasselback Potatoes
These delightful mini potatoes pair beautifully with a variety of sides and beverages, crafting an inviting and satisfying meal experience.
- Creamy Coleslaw: This crunchy side adds a refreshing contrast, balancing the rich flavors of the potatoes and mayo.
- Grilled Corn on the Cob: Sweet, smoky corn makes an excellent summer side that complements the crispy potatoes perfectly.
- Spicy Vegan Tacos: Pair with these for a festive meal. The robust flavors will harmonize wonderfully with the zing from the cajun mayo.
- Roasted Veggies: A medley of roasted seasonal vegetables offers a nutritious and colorful addition to your table.
- Garlic Bread: The warm, buttery flavor enhances your dining experience, making every bite of the potatoes even more indulgent.
- Zesty Green Salad: A bright salad with citrus dressing refreshes the palate between bites of the crispy potatoes.
- Chilled White Wine: Opt for a light Sauvignon Blanc that will highlight the spiciness of the cajun mayo.
- Chocolate Avocado Mousse: Finish your meal with a rich dessert that maintains the healthy theme while satisfying your sweet tooth.
- Herbed Quinoa: This fluffy, protein-rich grain adds a nice bite and pairs beautifully with the flavor of the potatoes.
- Coconut-Lime Sparkler: A refreshing drink that ties in tropical sweetness, elevating the overall experience of your meal.
Storage Tips for Baked Mini Hasselback Potatoes
Fridge: Store leftover baked mini hasselback potatoes in an airtight container for up to 3 days. Make sure to let them cool completely before sealing.
Freezer: For long-term storage, freeze the baked potatoes in a single layer on a baking sheet first, then transfer them to a freezer-safe bag. They can last for up to 2 months.
Reheating: When you’re ready to enjoy them again, reheat the stored potatoes in the oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy.
Tip: It’s best to keep the vegan cajun mayo separate and add it fresh when serving the leftovers for maximum flavor!
Tips for the Best Baked Mini Hasselback Potatoes
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Slicing Technique: Use chopsticks or wooden spoons to prevent cutting all the way through the potatoes, ensuring the best texture.
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Flavored Basting: For extra flavor, baste the potatoes with a little garlic butter halfway through baking; it enhances the crispy goodness!
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Size Matters: If your potatoes are smaller, opt for a paring knife when slicing. This gives you more control and prevents messiness.
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Season Generously: Don’t hold back on salt and pepper! Proper seasoning is essential for elevating the flavor of baked mini hasselback potatoes.
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Cajun Spice Balance: Adjust the spice in your vegan mayo according to your taste; start with a little and add more gradually for the perfect kick.
Baked Mini Hasselback Potatoes Variations
Feel free to embrace your creativity and customize these delightful baked mini hasselback potatoes to suit your taste buds!
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Dairy-Free: Use coconut oil in place of vegan butter for a subtle tropical twist and a unique flavor profile.
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Spicy Kick: Add a pinch of crushed red pepper flakes to the cajun mayo, giving your dip an extra layer of heat that packs a punch.
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Herb Infusion: Mix fresh herbs like rosemary or thyme into the melted vegan butter before brushing on the potatoes. This elevates the flavor and adds a fragrant aroma.
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Cheesy Delight: Sprinkle nutritional yeast on the potatoes before baking for a cheesy, nutty flavor that complements the crispy texture beautifully.
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Creamy Alternatives: Swap out the vegan mayo for a rich cashew cream to create a dreamy dip. Blend soaked cashews with a splash of lemon juice and a bit of garlic for added zest.
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Savory Twist: Consider topping the baked potatoes with sautéed mushrooms or caramelized onions after baking for a hearty addition that’s sure to impress.
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Smoky Flavor: Incorporate a dash of liquid smoke into your cajun mayo to add a bold smoky flavor, enhancing the overall taste experience.
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Garnish Options: Finish your potatoes with a sprinkle of diced green onions or a dollop of guacamole for a fresh and creamy touch when serving alongside dishes like Honey Roasted Potatoes.
Try out these variations to keep your potato dish exciting, and don’t forget to explore more delicious recipes like Scalloped Sweet Potatoes for additional inspiration!
Make Ahead Options
These Oven-Baked Mini Hasselback Potatoes are a fantastic option for meal prep enthusiasts! You can prepare the potatoes by slicing them and seasoning them up to 24 hours in advance; simply store them in an airtight container in the refrigerator to keep them fresh. For the vegan cajun mayo dip, mix the ingredients and refrigerate for up to 3 days before serving. When you’re ready to enjoy your delicious Baked Mini Hasselback Potatoes, just pop them in the oven at 400°F (200°C) for about 25 minutes until crispy and golden. This easy prep saves you time on busy weeknights while ensuring that your dish is just as flavorful and satisfying!
Baked Mini Hasselback Potatoes Recipe FAQs
What type of baby potatoes should I use for Hasselback potatoes?
Absolutely! It’s best to choose new potatoes such as fingerling, Yukon Gold, or red potatoes for the perfect texture. Look for ones that are firm with no dark spots, ensuring they are fresh and ready to be transformed into delightful bites.
How long can I store leftover baked mini hasselback potatoes?
You can store leftover baked mini hasselback potatoes in an airtight container in the fridge for up to 3 days. Just be sure to let them cool completely before sealing them to maintain their texture. When you’re ready to enjoy them again, a quick reheat in the oven will bring back their delicious crispness!
Can I freeze my baked mini hasselback potatoes? If so, how?
Yes! To freeze your baked mini hasselback potatoes, first, let them cool completely. Then, spread them out in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Once frozen, transfer them to a freezer-safe bag and they can last up to 2 months. For best results, reheat them in the oven at 350°F (175°C) for about 10-15 minutes when you want to enjoy them.
What should I do if the potatoes aren’t crispy enough?
If you find your baked mini hasselback potatoes aren’t as crispy as you’d like, there are a few things you can do. Firstly, ensure you’re brushing the tops generously with the melted vegan butter. For added crispiness, try baking them a bit longer or broiling them for the last few minutes—just keep a close eye to prevent burning. You can also baste the potatoes halfway through baking with a little more butter for an extra flavor boost!
Are there any allergy considerations for this recipe?
Yes! This recipe is naturally vegan, but always check labels if you’re cooking for someone with specific allergies. The vegan mayo should be dairy-free, and most store-bought options are also free from egg. However, if you’re concerned about gluten, make sure to choose a gluten-free vegan mayo. If you’re cooking for pets, it’s best to keep them away from seasoned foods, especially those with spices, as they can be harmful to some animals. Always consult your vet for pet dietary advice.
How can I customize the vegan cajun mayo dip?
Very! You can easily customize the vegan cajun mayo to suit your preferences. Start by mixing the basic vegan mayo with cajun spices, then add fresh herbs like chopped parsley or dill for a fresh twist. You might also experiment with adding a splash of lemon juice or a dash of hot sauce for an extra kick, serving up a deliciously tailored dip that pairs perfectly with your baked mini hasselback potatoes!
Baked Mini Hasselback Potatoes with Zesty Vegan Mayo Dip
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Rinse and dry baby potatoes. Slice them thinly across the top, using chopsticks to prevent cutting all the way through.
- Melt vegan butter and brush it over the sliced tops of the potatoes. Season with salt and pepper.
- Arrange seasoned potatoes on a baking sheet lined with parchment paper. Bake for approximately 25 minutes until golden brown and crispy.
- While potatoes are baking, mix vegan mayo with cajun spice mix in a bowl until blended.
- Once baked, allow potatoes to cool slightly and serve hot with the cajun mayo dip.
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