You know those moments when a simple side dish turns into the star of the show? That’s exactly what happened the first time I made Oven-Baked Mini Hasselback Potatoes with Vegan Cajun Mayo. These delightful little nuggets of goodness combine crispy edges and fluffy interiors that practically melt in your mouth. If you’re looking for a quick and adaptable side, this recipe is perfect for you—whether it accompanies a hearty vegan meal or stands alone as a tasty appetizer. Plus, with only a handful of ingredients needed, you can whip these up on a busy weeknight or serve them at your next gathering to impress friends and family. Ready to explore the world of flavors and textures? Let’s dive into how to create these unforgettable hasselback potatoes!
Why will you love these hasselback potatoes?
Simplicity at Its Best: This recipe involves just a few straightforward steps, making it perfect for any home cook.
Flavor Explosion: The crispy edges combined with the creamy, spicy vegan cajun mayo offer an irresistible flavor combination that wows every palate.
Adaptable to Your Taste: Feel free to experiment with different spice blends or dipping sauces, from the Duchess Potatoes Elegant to a sweet and spicy sauce.
Nutritional Powerhouse: These mini potatoes are not only low in calories but also high in fiber, making them a guilt-free indulgence!
Perfect for Any Occasion: Whether served alongside a BBQ or as a chic appetizer, they’re sure to be the highlight of any meal.
Crowd-Pleasing Appeal: Everyone loves potatoes, and when they’re made this way, they become a favorite you’ll want to make again and again!
Oven-Baked Mini Hasselback Potatoes Ingredients
For the Potatoes
• Baby Potatoes – Choose fingerling, Yukon Gold, or red potatoes for the best texture; ensure they’re similar in size for even baking.
• Vegan Butter – This adds richness and enhances flavor; substitute with olive oil if you prefer a healthier option.
• Salt – A pinch goes a long way in bringing out the flavor of the potatoes; adjust to taste.
• Pepper – Freshly cracked pepper elevates the dish; feel free to use a blend for added complexity.
For the Vegan Cajun Mayo
• Vegan Mayo – This forms the creamy base; homemade cashew cream is a great nut-free alternative.
• Cajun Spice Mix – Infuse your mayo with a spicy kick; consider making your own blend for a custom flavor.
With these ingredients in hand, you’re ready to create delightful Oven-Baked Mini Hasselback Potatoes that will leave your taste buds dancing!
Step‑by‑Step Instructions for Oven-Baked Mini Hasselback Potatoes
Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). This temperature allows the oven-baked mini hasselback potatoes to achieve a perfectly crispy exterior while ensuring the insides remain fluffy. Preheating is crucial, so let it sit for about 10-15 minutes, ensuring that the heat is evenly distributed.
Step 2: Prepare the Potatoes
Wash and thoroughly dry the baby potatoes to remove any dirt. This step is vital for achieving that perfect crispy texture. Once dry, assemble your kitchen tools—grab a cutting board and a sharp knife. Having chopsticks or wooden spoons handy will help stabilize the potatoes during cutting to avoid slicing all the way through.
Step 3: Slice the Potatoes
Carefully place each potato on the cutting board, then insert chopsticks or wooden spoons on either side of each potato. This will act as a guide to prevent cutting too deep. Slice thinly across the top of each potato without cutting through completely. Aim for about ¼-inch thick slices, creating a beautiful fan-like effect that allows for maximum crispiness.
Step 4: Season the Potatoes
Melt the vegan butter in the microwave or on the stove. With a pastry brush, generously coat each of your sliced potatoes with the melted vegan butter, ensuring the butter seeps into the cuts. Sprinkle salt and pepper evenly over them, adjusting to your taste. This seasoning is essential to bring out the natural flavors in your oven-baked mini hasselback potatoes.
Step 5: Bake the Potatoes
Transfer the seasoned potatoes to a baking sheet lined with parchment paper for easy cleanup. Place them in the preheated oven and bake for 25-30 minutes. Keep an eye on them, as they should turn golden brown and crispy on the outside while remaining tender inside. Check for doneness by piercing with a fork; your potatoes should be tender.
Step 6: Make the Cajun Mayo
While the potatoes are baking, prepare the creamy vegan cajun mayo. In a bowl, combine vegan mayo with your cajun spice mix. Stir well until thoroughly blended, creating a zesty dipping sauce. Feel free to adjust the spice level according to your preference. Set it aside, ready to complement your oven-baked mini hasselback potatoes once they’re out of the oven.
Step 7: Serve and Enjoy
Once the mini hasselback potatoes are done baking, remove them from the oven and allow them to cool slightly for a couple of minutes. Arrange them on a platter alongside the vegan cajun mayo. The stunning presentation will draw everyone in, and you’ll be ready to serve these delightful, crispy treats as a side dish or a perfect appetizer!
Expert Tips for Oven-Baked Mini Hasselback Potatoes
Stabilize with Care: Use chopsticks or wooden spoons while slicing to ensure even cuts and avoid cutting all the way through your potatoes.
Check for Doneness: Baking time may vary; pierce with a fork to check tenderness. Aim for crispy edges without overcooking the insides.
Season Generously: Don’t skimp on salt and pepper; seasoning is vital for enhancing the natural flavors of your oven-baked mini hasselback potatoes.
Experiment with Flavors: Feel free to mix up the spice in your cajun mayo or try other dips—garlic butter or ranch elevate this dish even more!
Store for Later: Leftovers can be kept in an airtight container for up to 3 days. Reheat in the oven to restore their glorious crispiness.
Make Ahead Options
These Oven-Baked Mini Hasselback Potatoes are perfect for meal prep! You can wash and slice the baby potatoes up to 24 hours in advance, then store them in a bowl of cold water in the refrigerator to prevent browning. When you’re ready to bake, simply drain, pat dry, and proceed with brushing them with vegan butter, then season as instructed. You can also prepare the vegan cajun mayo up to 3 days ahead; just mix the mayo with the cajun spice and store it in an airtight container in the fridge. When it’s time to serve, bake the potatoes as instructed, and you’ll enjoy flavorful, crispy potatoes with minimal effort on busy weeknights!
Oven-Baked Mini Hasselback Potatoes Variations
Feel free to get creative and customize your oven-baked mini hasselback potatoes to suit your taste buds!
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Garlic-Infused: Brush the potatoes with garlic-infused vegan butter for an aromatic twist. This simple addition gives a burst of flavor that’s hard to resist.
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Herb-Studded: Add fresh herbs like rosemary or thyme to the tops of the potatoes before baking. The fragrant oils released during baking will elevate this dish to a whole new level.
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Spicy Cajun Twist: Increase the cajun spice blend in the mayo or add cayenne pepper directly to the potatoes for extra heat. This spicy kick is perfect for those who love to feel the burn!
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Dijon Mustard Mayo: Mix some Dijon mustard into your vegan mayo for a tangy and creamy dipping sauce. It brings a delightful punch that complements the crispy potatoes beautifully.
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Cheesy Version: Sprinkle nutritional yeast on top before baking for a cheesy flavor without dairy. It’s a great way to enjoy a cheesy nostalgia!
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Sweet Potato Variation: Swap out baby potatoes with small sweet potatoes. The natural sweetness pairs wonderfully with the cajun mayo and adds a lovely color to your plate.
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Accompaniment Options: Serve them with a variety of dips; try Cheesy Taco Potatoes for a flavor fusion. A vegan ranch also works wonders to cool the palate against the spicy mayo.
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Stuffed Hasselbacks: Before baking, stuff the cuts with your favorite sautéed vegetables or beans for more texture and filling goodness. It turns a simple side into a mini meal!
With these variations, your oven-baked mini hasselback potatoes will never be boring—and can be tailored to satisfy every craving!
Storage Tips for Oven-Baked Mini Hasselback Potatoes
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.
Freezer: For longer storage, freeze the baked potatoes in an airtight container or freezer bag for up to 2 months. Thaw in the fridge before reheating.
Reheating: To regain that delightful crispiness, reheat oven-baked mini hasselback potatoes in the oven at 350°F (175°C) for about 10-15 minutes.
Avoid Room Temperature: To ensure safety, do not leave these potatoes out at room temperature for more than 2 hours after cooking.
What to Serve with Oven-Baked Mini Hasselback Potatoes
Elevate your dining experience by pairing these delightful mini potatoes with scrumptious sides and drinks that enhance their flavors.
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Zesty Coleslaw: The crunch and tanginess of coleslaw provide a refreshing contrast, making each bite even more enjoyable.
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Garlic Roasted Asparagus: Its tender, savory flavors complement the crispy texture of the potatoes for a well-rounded dish.
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Crispy Vegan Chick’n: The hearty and flavorful protein creates a satisfying main dish, perfect for a meatless meal.
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Spicy Black Bean Salsa: This vibrant salsa adds a kick and a splash of color, offering a fresh element that brightens the plate.
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Creamy Avocado Dip: This luscious dip offers a smooth contrast that enhances the potatoes’ crispy edges perfectly.
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Refreshing Lemonade: A glass of chilled lemonade pairs wonderfully, cutting through the meal’s richness and adding a zesty zing.
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Vegan Creamy Mushroom Soup: The umami-rich, warm flavors of mushroom soup make for a cozy and hearty pairing, ideal for chilly days.
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Chocolate Avocado Mousse: End your meal on a sweet note with a rich dessert that echoes the creaminess of the vegan mayo, sure to satisfy cravings.
These carefully chosen accompaniments will enhance your Oven-Baked Mini Hasselback Potatoes experience, turning any meal into a gathering that feels truly special!
Oven-Baked Mini Hasselback Potatoes Recipe FAQs
How do I choose the right baby potatoes?
Absolutely! Look for small, firm baby potatoes like fingerling, Yukon Gold, or red potatoes. Check for any dark spots or blemishes; you want them to be smooth and similar in size for even cooking.
What’s the best way to store leftover hasselback potatoes?
Leftovers can be kept in an airtight container in the fridge for up to 3 days. Be sure to allow them to cool completely before sealing to avoid condensation, which can make them soggy.
Can I freeze my oven-baked mini hasselback potatoes?
Yes, you can! To freeze, let your baked potatoes cool completely. Then, place them in an airtight container or freezer bag, ensuring they are sealed tightly. You can store them in the freezer for up to 2 months. When you’re ready to eat, thaw them in the fridge overnight before reheating.
What should I do if my potatoes aren’t cooking evenly?
If your potatoes aren’t cooking evenly, it could be due to size differences. Make sure to use baby potatoes of similar sizes for uniform roasting. If they seem undercooked after the suggested baking time, just return them to the oven for an additional 5-10 minutes. Keep an eye on them to avoid overcooking.
Are there any dietary considerations for this recipe?
Very! These oven-baked mini hasselback potatoes are vegan and gluten-free. However, if you’re making the cajun mayo and someone in your household has nut allergies, you might want to stick to store-bought vegan mayo instead of homemade cashew cream.
How can I make my cajun mayo spicier or milder?
To adjust the spiciness of your cajun mayo, simply add more cajun spice mix for a kick! Conversely, if you prefer it milder, you can reduce the amount of spice. Tasting as you mix is always a great way to find that perfect balance!
Savory Oven-Baked Mini Hasselback Potatoes with Cajun Mayo
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) and let it sit for about 10-15 minutes.
- Wash and thoroughly dry the baby potatoes. Use a cutting board and sharp knife, with chopsticks or wooden spoons to stabilize during cutting.
- Slice thinly across the top of each potato without cutting through completely, about ¼-inch thick.
- Melt the vegan butter and coat each potato with it, then sprinkle salt and pepper evenly.
- Transfer seasoned potatoes to a baking sheet lined with parchment paper and bake for 25-30 minutes.
- While baking, mix vegan mayo with cajun spice mix to prepare the mayo, adjusting spice as desired.
- Once baked, let the potatoes cool slightly and serve with the vegan cajun mayo.
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