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Baked Potato Hasselback Bites with Vegan Cajun Mayo

Crispy oven-baked mini Hasselback potatoes seasoned with salt and pepper, served with a bold vegan Cajun dipping sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 1
Course: Side Dishes
Cuisine: American
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 lbs small yellow potatoes (such as Yukon Gold)
  • 1/4 cup vegan butter, melted
  • Kosher salt to taste
  • black pepper, freshly ground to taste
  • 1 tsp dried parsley
  • 3 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • 1/2 tsp dried thyme
  • 1/2 cup vegan mayonnaise
  • 1 tbsp Cajun spice mix (from the spices above) reserve the remaining mix for another use

Method
 

  1. Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper.
  2. To make the Hasselback cuts, place a potato on a cutting board and lay a chopstick or wooden spoon handle on each side of it to act as a guard.
  3. Using a sharp knife, thinly slice the potato crosswise, stopping when the knife hits the chopsticks so the bottom stays intact. Repeat with all the potatoes.
  4. Arrange the potatoes cut-side down on the prepared baking sheet. Brush generously with melted vegan butter and sprinkle with a pinch of salt and black pepper.
  5. Bake for 20 minutes. Remove from the oven, carefully flip the potatoes cut-side up, brush again with melted butter, and sprinkle with more salt, pepper, and the dried parsley. Return to the oven and bake until tender and crispy, about 30 minutes more. For extra-crispy tops, broil for 2–3 minutes at the end.
  6. While the potatoes bake, make the Cajun dip: In a small bowl, combine the smoked paprika, salt, garlic powder, black pepper, onion powder, oregano, cayenne, and thyme. Stir to blend. Then measure out 1 tablespoon of this spice mix and whisk it into the vegan mayonnaise until smooth. Store any leftover spice mix in an airtight container.
  7. Remove the potatoes from the oven and let them cool slightly. Serve warm with the Cajun mayo dip.

Nutrition

Calories: 380kcalCarbohydrates: 31gProtein: 4gFat: 31gSaturated Fat: 4gSodium: 400mgFiber: 3gSugar: 1g

Notes

For a non-vegan version, substitute regular butter and mayonnaise. The potatoes can be sliced up to a day ahead; keep them submerged in cold water in the fridge, then pat dry before baking. If you don't have chopsticks, use two butter knives placed on either side of the potato to prevent cutting through. Ensure the potatoes are cut evenly for uniform cooking. The leftover Cajun spice mix is great on fries, popcorn, or roasted vegetables. These are best served fresh, but leftovers can be reheated in a 400°F oven for 5–10 minutes.

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