Description
Small potatoes sliced thinly and baked until crisp, served with a spicy vegan mayonnaise.
Ingredients
Scale
- 1 lb small potatoes (like creamer or baby Yukon Gold)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegan mayonnaise
- 1 tsp Cajun seasoning
- 1/2 tsp lemon juice
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the potatoes well. Place one potato between two wooden spoons or chopsticks to prevent cutting all the way through. Slice the potato thinly across the top at 1/8-inch intervals. Repeat with all potatoes.
- Place the potatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Gently press the slices open slightly.
- Bake for 30 to 35 minutes, or until the edges are golden brown and crisp.
- While the potatoes bake, mix the vegan mayonnaise, Cajun seasoning, and lemon juice in a small bowl to make the mayo.
- Remove potatoes from the oven. Serve immediately with the vegan Cajun mayo for dipping or topping.
Notes
- For extra crispiness, brush the potatoes with oil halfway through baking.
- You can add garlic powder to the oil for more flavor.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 potatoes
- Calories: 250
- Sugar: 1
- Sodium: 350
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 3
- Cholesterol: 0
Keywords: Hasselback potatoes, mini potatoes, vegan side dish, Cajun mayo, baked potatoes