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Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo

Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo Delight

Delightful Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo for a crispy, vegan, gluten-free comfort food experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 potatoes
Course: Appetizers
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1 pound Mini Potatoes Choose smaller sizes for perfect bite-sized portions.
For the Cajun Spice Mix
  • 1 tablespoon Cajun Seasoning Opt for a store-bought blend or make your own.
For the Vegan Cajun Mayo
  • 1/2 cup Vegan Mayo Use store-bought or homemade for a creamy texture.
  • to taste Additional Cajun Spices Mix in more spices to enhance the flavor of your mayo.

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • Knife
  • Brush

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C) and wash the potatoes, patting them dry.
  2. Slice each mini potato multiple times, creating thin cuts without cutting all the way through.
  3. Brush the sliced potatoes with olive oil and sprinkle Cajun spice mix evenly.
  4. Arrange potatoes on a baking sheet and bake for 25–30 minutes.
  5. In a mixing bowl, combine vegan mayo with additional Cajun spices to taste.
  6. Serve the potatoes warm with the vegan Cajun mayo drizzled or on the side.

Nutrition

Serving: 2potatoesCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 400mgPotassium: 800mgFiber: 4gSugar: 1gVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

These mini hasselback potatoes are best enjoyed warm. Serve immediately for optimal flavor and texture.

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