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Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo

Crispy Oven-Baked Mini Hasselback Potatoes with Zesty Vegan Cajun Mayo

Delight in these Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo for a guilt-free comfort dish bursting with flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 potatoes
Course: Appetizer
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1 pound potatoes Choose small, waxy varieties for the best texture.
  • 2 tablespoons Cajun spice mix This adds a delightful kick.
For the Cajun Mayo
  • ½ cup vegan mayonnaise Offers creaminess while keeping it plant-based.
  • 1 tablespoon lemon juice Brightens up the flavors beautifully.
  • 1 teaspoon garlic powder Adds a savory depth.
  • 1 teaspoon mustard Balances the richness.
  • Salt to taste

Equipment

  • oven
  • baking sheet
  • parchment paper
  • medium bowl

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Wash the potatoes thoroughly and slice them thinly, about ⅛-inch thick, without cutting all the way through.
  3. Place the sliced potatoes on a baking sheet lined with parchment paper and brush them generously with oil.
  4. Sprinkle the Cajun spice mix evenly over the potatoes.
  5. Bake for 30-35 minutes, checking around the 25-minute mark.
  6. While baking, mix together the vegan mayonnaise, lemon juice, garlic powder, mustard, and salt.
  7. Serve the baked potatoes hot, paired with the Vegan Cajun Mayo.

Nutrition

Serving: 1potatoCalories: 150kcalCarbohydrates: 28gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 350mgPotassium: 400mgFiber: 4gSugar: 1gVitamin C: 15mgCalcium: 2mgIron: 8mg

Notes

Enjoy these potatoes fresh out of the oven for the best texture. Letting them sit too long can make them soggy.

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