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Baked Mini Hasselback Potatoes

Baked Mini Hasselback Potatoes with Zesty Vegan Mayo Dip

Baked Mini Hasselback Potatoes are crispy and fluffy, served with a zesty vegan mayo dip, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 potatoes
Course: Appetizers
Cuisine: Vegan
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1 pound Baby Potatoes Choose new potatoes like fingerling, Yukon Gold, or red potatoes for the best texture.
  • 2 tablespoons Vegan Butter Can substitute with olive oil for a lighter option.
  • to taste Salt
  • to taste Pepper
For the Cajun Mayo
  • 2 tablespoons Cajun Spice Mix Smoky mix including paprika, cayenne, and garlic powder.
  • 1 cup Vegan Mayo Tahini or hummus can be used as an alternative.

Equipment

  • Oven
  • baking sheet
  • parchment paper
  • mixing bowl
  • saucepan
  • Chopsticks or Wooden Spoons

Method
 

Preparation Steps
  1. 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.
  2. Melt vegan butter and brush it over the sliced tops of the potatoes. Season with salt and pepper.
  3. Arrange seasoned potatoes on a baking sheet lined with parchment paper. Bake for approximately 25 minutes until golden brown and crispy.
  4. While potatoes are baking, mix vegan mayo with cajun spice mix in a bowl until blended.
  5. Once baked, allow potatoes to cool slightly and serve hot with the cajun mayo dip.

Nutrition

Serving: 1potatoCalories: 130kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 250mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 20mgCalcium: 2mgIron: 6mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Best to rehear in the oven for crispy texture.

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