Salt & Pepper Mini Hasselback Potatoes with Cajun Dip taste crispy, salty, peppery, and a little smoky with a cool, tangy kick on the side. They work perfectly for weeknight dinners, game day spreads, or holiday parties and take about 1 hour from start to finish. I tested these on my very picky neighbor and he now “accidentally” walks by every time I turn on the oven.
Why You Should Try This Salt & Pepper Mini Hasselback Potatoes with Cajun Dip
These mini hasselback potatoes give you the best parts of roasted potatoes in every bite: crunchy edges, fluffy centers, and tons of surface area for salt, pepper, and butter. The Cajun dip adds creamy heat and tang, so each bite tastes like a tiny loaded baked potato with attitude.
You can prep the potatoes and the dip ahead, then roast right before serving, which keeps entertaining stress low. They also look fancy on a platter, even though the method stays simple and beginner friendly.
“These Salt & Pepper Mini Hasselback Potatoes with Cajun Dip disappeared faster than the wings at our game night, and that never happens. ★★★★★”
Ingredients You’ll Need
Mini Hasselback Potatoes
- 1 ½ pounds baby potatoes
- Use small Yukon golds or baby red potatoes for creamy centers.
- Choose ones about 1 to 1 ½ inches wide so they cook evenly.
- 3 tablespoons olive oil
- Any neutral oil works, but extra virgin olive oil adds nice flavor.
- 2 tablespoons melted unsalted butter
- Use all oil if you want a dairy free version.
- 1 ¼ teaspoons fine sea salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- Freshly cracked pepper gives better flavor than pre ground.
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika (optional, for a hint of smoky flavor)
- 1 tablespoon finely chopped fresh parsley or chives, for garnish
- Flaky sea salt, to finish (optional but highly recommended)
Cajun Dip
- ½ cup mayonnaise
- Use a good quality mayo; I like Hellmann’s or Duke’s.
- ½ cup sour cream or plain Greek yogurt
- Greek yogurt gives extra tang and a bit more protein.
- 1 ½ to 2 teaspoons Cajun seasoning
- Use a low sodium blend if you watch salt. Taste and adjust.
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon fresh lemon juice or apple cider vinegar
- ½ teaspoon hot sauce, or more to taste
- Pinch of sugar or honey, to balance the heat
- Salt and black pepper to taste
Pantry Shortcuts & Substitutions
- Use pre mixed Cajun seasoning for both the dip and a sprinkle on the potatoes if you want extra spice.
- Swap baby potatoes with fingerlings and slice them the same way; they crisp nicely.
- Use all Greek yogurt in the dip instead of mayo for a lighter version, and add a splash more lemon juice.
- If you avoid dairy, skip butter on the potatoes and use all oil, and make the dip with vegan mayo and dairy free yogurt.
Equipment List
- Sharp small knife (paring knife works best)
- Two wooden spoons or chopsticks to guide the cuts
- Large mixing bowl
- Baking sheet (light colored if possible, to avoid over browning)
- Parchment paper or silicone baking mat
- Small bowl and whisk for the dip
- Basting brush or spoon for drizzling fat over potatoes
Tips & Tricks
- Dry the potatoes very well after rinsing so the skins crisp instead of steam.
- Place chopsticks or wooden spoon handles along each side of the potato to prevent cutting all the way through.
- Slice the potatoes about 1/8 inch apart so the fans open nicely and crisp.
- Toss the potatoes in oil and seasonings in a bowl instead of on the pan for even coating.
- Start with a higher oven temperature (400–425°F) so the edges crisp while the centers turn tender.
- Baste the potatoes halfway through roasting with the seasoned oil and butter from the pan for extra flavor.
- Taste your Cajun seasoning before adding more; some blends run very salty or very spicy.
- Chill the Cajun dip for at least 20 minutes so the flavors blend and the texture thickens.
- Sprinkle flaky salt and fresh herbs on the potatoes right before serving to keep the texture bright and crisp.
- Serve the dip in a shallow bowl so people can scoop and swipe easily with the mini potatoes.
How to Make Salt & Pepper Mini Hasselback Potatoes with Cajun Dip
Step 1: Prep and slice the mini potatoes
Preheat your oven to 425°F and line a baking sheet with parchment paper. Rinse the baby potatoes, then pat them completely dry with a clean towel. Set two chopsticks or wooden spoon handles along the long sides of a potato, then cut thin slices across, stopping when the knife hits the wood.
Repeat with all potatoes and keep the slices about 1/8 inch apart so they fan out. If any potatoes roll around, slice a tiny sliver off the bottom to give them a flat base. Place all sliced potatoes in a large mixing bowl.
Step 2: Season the potatoes
In a small bowl, mix the olive oil, melted butter, salt, black pepper, garlic powder, onion powder, and smoked paprika. Pour this mixture over the potatoes and toss gently with your hands or a spatula so the oil seeps into the cuts. Make sure every potato looks glossy and well coated.
Transfer the potatoes to the lined baking sheet, cut side up, and space them out so they do not touch. Spoon any extra oil mixture from the bowl over the tops. This step helps the edges crisp and brown nicely.
Step 3: Roast until crispy and tender
Place the baking sheet on the middle rack of the oven. Roast the potatoes for 20 minutes, then pull the pan out and use a spoon or brush to baste the potatoes with the hot oil and butter from the pan. At this point the slices start to fan open.
Return the pan to the oven and roast another 15 to 20 minutes, until the edges look deep golden and a knife slides easily into the center of a potato. If you want extra crispiness, switch the oven to broil on low for 2 to 3 minutes and watch closely. Pull the pan out and let the potatoes sit for 5 minutes while you finish the Cajun dip.
Step 4: Mix the Cajun dip
While the potatoes roast, add mayonnaise, sour cream or Greek yogurt, Cajun seasoning, smoked paprika, garlic powder, onion powder, lemon juice, hot sauce, and a pinch of sugar or honey to a small bowl. Whisk until the dip looks smooth and creamy. Taste and add more Cajun seasoning, hot sauce, salt, or pepper as you like.
Cover and chill the dip in the fridge while the potatoes finish roasting. The dip thickens slightly and the spices mellow and blend. Stir again before serving.
Step 5: Finish and serve
Transfer the hot mini hasselback potatoes to a serving platter. Sprinkle with flaky sea salt and chopped parsley or chives. If you enjoy extra heat, dust a tiny bit more Cajun seasoning over the top.
Serve the potatoes with the Cajun dip in the center of the platter or in individual ramekins. Encourage people to grab a potato by the ends and dunk it right into the dip for the perfect bite. Expect the platter to clear faster than you think, so maybe double the batch.
What to Serve with Salt & Pepper Mini Hasselback Potatoes with Cajun Dip
These Salt & Pepper Mini Hasselback Potatoes with Cajun Dip pair beautifully with grilled chicken, baked salmon, or simple roasted vegetables. They also sit nicely next to turkey, ham, or a veggie roast on a holiday table. Add a crisp green salad, some steamed green beans, or a tray of raw veggies to keep the plate balanced. For a casual spread, serve them with sliders, chicken tenders, or a big bowl of chili and plenty of extra Cajun dip.
Storage Options
- Store leftover potatoes in an airtight container in the fridge for up to 4 days.
- Keep the Cajun dip in a separate sealed container in the fridge for up to 5 days.
- Reheat the potatoes on a baking sheet in a 375°F oven for 10 to 15 minutes until hot and crisp again; avoid the microwave if you want to keep the edges crunchy.
- Serve the dip chilled or let it sit at room temperature for 10 minutes and stir before serving; do not freeze the dip, and skip freezing the potatoes if you care about texture.
Salt & Pepper Mini Hasselback Potatoes with Cajun Dip
Ingredients
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Rinse the baby potatoes and pat them completely dry with a clean towel.
- Place two chopsticks or wooden spoon handles along the long sides of each potato. Using a small sharp knife, cut thin slices across the potato about 1/8 inch apart, stopping when the knife hits the wood so you do not cut all the way through.
- Repeat with all the potatoes. If any potato rolls, slice a small sliver off the bottom to create a flat base. Place all sliced potatoes in a large mixing bowl.
- In a small bowl, combine the olive oil, melted butter, fine sea salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Pour the seasoning mixture over the potatoes and toss gently with your hands or a spatula, working the oil into the cuts so each potato is glossy and well coated.
- Transfer the potatoes to the prepared baking sheet, cut side up, spacing them so they do not touch. Spoon any remaining oil mixture from the bowl over the tops of the potatoes.
- Place the baking sheet on the middle rack of the oven and roast for 20 minutes.
- Remove the pan from the oven and baste the potatoes with the hot oil and butter from the pan using a spoon or brush. The slices should begin to fan open.
- Return the pan to the oven and roast for another 15 to 20 minutes, until the edges are deep golden and a knife slides easily into the center of a potato.
- For extra crispiness, switch the oven to low broil for 2 to 3 minutes, watching closely so they do not burn. Remove from the oven and let the potatoes rest for about 5 minutes.
- While the potatoes roast, add the mayonnaise, sour cream or Greek yogurt, Cajun seasoning, smoked paprika, garlic powder, onion powder, lemon juice or vinegar, hot sauce, and a pinch of sugar or honey to a small bowl.
- Whisk until the mixture is smooth and creamy, then taste and adjust with more Cajun seasoning, hot sauce, salt, or pepper as desired.
- Cover and chill the dip in the refrigerator for at least 20 minutes so the flavors blend and the texture thickens slightly. Stir again before serving.
- Transfer the hot mini hasselback potatoes to a serving platter.
- Sprinkle with flaky sea salt and chopped parsley or chives. If you like extra heat, dust a small amount of additional Cajun seasoning over the potatoes.
- Serve the potatoes with the Cajun dip in a bowl in the center of the platter or in individual ramekins. Serve immediately while the potatoes are hot and crisp.
Notes
Approximate per serving (about 1/6 of recipe): 260 calories; fat 21 g; saturated fat 6 g; carbohydrates 16 g; fiber 2 g; sugars 2 g; protein 3 g; sodium 430 mg. Values are estimates and will vary based on brands, exact amounts, and portion size.
Leave a Reply