Salt & Pepper Mini Hasselback Potatoes with Cajun Dip taste crispy on the outside, creamy on the inside, and a little smoky and tangy from the dip, like fries that went to culinary school. They work perfectly for weeknight dinners, game day, or holiday spreads and take about 45 minutes from start to finish. I still eat half the tray standing at the counter, so you have my full support if you do the same.
Why Salt & Pepper Mini Hasselback Potatoes with Cajun Dip Is Worth It
These mini hasselback potatoes look fancy but stay incredibly simple, which makes them perfect for busy cooks who still want something impressive. The salt and pepper crust turns super crisp, while the centers stay fluffy and tender, so every bite hits that crunchy-creamy combo.
The Cajun dip adds smoky heat, garlic, and tangy richness that turns a basic potato side into a snack you crave. Kids love the mini size, adults love the flavor, and hosts love that the oven does most of the work.
“These Salt & Pepper Mini Hasselback Potatoes with Cajun Dip disappeared in minutes at my party and everyone begged for the recipe. ★★★★★”
Ingredients You Need
Mini Hasselback Potatoes
- 1.5 pounds baby potatoes
- Use small Yukon golds or baby red potatoes for creamy centers.
- Choose potatoes about the size of a large grape or golf ball so they cook evenly.
- 3 tablespoons olive oil
- Use extra virgin for more flavor or a neutral oil if you prefer a milder taste.
- 1.25 teaspoons fine sea salt
- Fine salt sticks better in the cuts than coarse kosher salt.
- 1 teaspoon freshly ground black pepper
- Grind it fresh for the best flavor and aroma.
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon smoked paprika
- Use regular paprika if you do not want smoky flavor.
- Optional garnish:
- 2 tablespoons chopped fresh parsley or chives
- Flaky sea salt for a final sprinkle
Cajun Dip
- 0.5 cup mayonnaise
- Use full fat for the creamiest texture; avocado oil mayo works great too.
- 0.5 cup sour cream or plain Greek yogurt
- Greek yogurt adds more tang and protein; sour cream tastes richer.
- 1.5 teaspoons Cajun seasoning
- Use a low sodium blend if you watch salt; I like Tony Chachere’s or Slap Ya Mama.
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.25 teaspoon lemon juice or apple cider vinegar
- Pinch of cayenne pepper, to taste
- Salt and black pepper, to taste
Equipment List
- Sharp knife with a thin blade
- Two wooden spoons or chopsticks to guide slicing
- Cutting board
- Large mixing bowl
- Small bowl for the dip
- Baking sheet
- Parchment paper or silicone baking mat
- Pastry brush or spoon for oil
- Small spoon or squeeze bottle for serving the dip
Quick Tips & substitutions
- Use baby Yukon golds for the creamiest centers and most even cooking.
- Place chopsticks or wooden spoons along the sides of each potato so your knife stops before cutting all the way through.
- Dry the potatoes very well after rinsing so the oil and seasonings cling better.
- Toss the potatoes in oil and spices in a bowl instead of on the pan so every slice gets flavor.
- Bake cut side up so the tops crisp and the slices fan out.
- If you want less heat, skip the cayenne in the Cajun dip and choose a mild Cajun seasoning.
- Swap Greek yogurt for sour cream if you want more protein and a lighter dip.
- Use vegan mayo and a plant based yogurt to make the Cajun dip dairy free.
- Replace Cajun seasoning with Old Bay or chili lime seasoning if you want a different twist.
- Use an air fryer at 375°F and check at 18 to 20 minutes for an even crispier version.
How to Make Salt & Pepper Mini Hasselback Potatoes with Cajun Dip
Step 1: Prep the potatoes
Preheat your oven to 425°F and line a baking sheet with parchment or a silicone mat. Rinse the baby potatoes, then dry them very well with a clean towel so they roast instead of steam. Place two chopsticks or wooden spoons along the sides of a potato, then slice across in thin cuts about 1/8 inch apart, stopping when the knife hits the wood so the base stays intact.
Repeat with all the potatoes and take your time, since neat cuts help the potatoes fan out and crisp. If a potato splits, still use it; it will roast like a super fancy wedge and still taste great.
Step 2: Season the potatoes
Place the sliced potatoes in a large bowl. Add olive oil, fine sea salt, black pepper, garlic powder, onion powder, and smoked paprika. Toss well with your hands or a spatula so oil and spices coat the potatoes and seep into the cuts.
Spread the potatoes on the baking sheet in a single layer with a little space between each one. Turn any that fall over so the cut side faces up, which helps the tops crisp and brown.
Step 3: Roast to crispy perfection
Place the baking sheet on the middle rack and roast for 20 minutes. Pull the pan out and use a spoon or brush to scoop any seasoned oil from the pan and drizzle it over the tops of the potatoes. Gently fan the slices open with the back of the spoon if they still look tight.
Return the pan to the oven and roast another 10 to 15 minutes, until the edges look deeply golden and the centers feel tender when you poke with a fork. If you want extra crispy tops, switch the oven to broil on high for 1 to 2 minutes and watch closely so nothing burns.
Step 4: Mix the Cajun dip
While the potatoes roast, stir together mayonnaise and sour cream or Greek yogurt in a small bowl. Add Cajun seasoning, smoked paprika, garlic powder, onion powder, lemon juice, and cayenne. Mix until smooth, then taste and adjust salt, pepper, or heat.
Chill the dip in the fridge while the potatoes finish roasting so the flavors meld. The dip thickens slightly as it chills, which helps it cling to the potatoes.
Step 5: Finish and serve
Once the potatoes look crisp and golden, remove the pan from the oven and let them cool for 5 minutes. Sprinkle with chopped parsley or chives and a pinch of flaky sea salt if you like a little extra crunch. Transfer the potatoes to a serving platter.
Serve the Salt & Pepper Mini Hasselback Potatoes with Cajun Dip on the side in a small bowl or drizzle some over the top and keep extra for dipping. Watch them vanish faster than you expect, so you might want to double the batch for a crowd.
Recipe Variations
- Gluten free: Use a gluten free Cajun seasoning and check labels on mayo and yogurt or sour cream.
- Dairy free: Use vegan mayo and a dairy free yogurt, and skip sour cream.
- Vegan: Use plant based mayo and yogurt and keep the potatoes as written.
- Low carb: Swap baby potatoes for small halved radishes or small turnips and roast the same way, then serve with the Cajun dip.
- Extra spicy: Add more cayenne to the dip and sprinkle a pinch on the potatoes before roasting.
- Herb lovers: Add dried thyme or rosemary to the potato seasoning and top with extra fresh herbs.
- Cheesy twist: Sprinkle grated Parmesan or a dairy free Parmesan style cheese over the potatoes during the last 5 minutes of baking.
Ways to Serve
- Serve as a snack board centerpiece with raw veggies and extra Cajun dip.
- Pair with grilled chicken, steak, or fish for an easy dinner side.
- Add to a game day spread with wings, sliders, and a big salad.
- Use as a fun alternative to fries with burgers or turkey sandwiches.
- Serve at holiday dinners as a bite size potato side that feels special.
- Pack leftovers in lunch boxes with extra dip and some crunchy veggies.
Storage Success
Store leftover Salt & Pepper Mini Hasselback Potatoes in an airtight container in the fridge for up to 4 days. Keep the Cajun dip in a separate sealed container and use it within 5 to 6 days. Reheat the potatoes on a baking sheet in a 400°F oven or in an air fryer until hot and crisp again, about 8 to 10 minutes. Stir the dip before serving and thin it with a tiny splash of lemon juice or water if it thickens in the fridge.
Salt & Pepper Mini Hasselback Potatoes with Cajun Dip
Ingredients
Method
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Rinse the baby potatoes and dry them very well with a clean towel so they roast instead of steam.
- Place two chopsticks or wooden spoons along the sides of each potato, then slice across in thin cuts about 1/8 inch apart, stopping when the knife hits the wood so the base stays intact. Repeat with all potatoes.
- Place the sliced potatoes in a large bowl. Add olive oil, fine sea salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Toss well so the oil and spices coat the potatoes and seep into the cuts.
- Spread the potatoes on the prepared baking sheet in a single layer, making sure the cut sides face up for better crisping.
- Roast the potatoes on the middle rack for 20 minutes.
- Remove the pan from the oven and use a spoon or brush to scoop any seasoned oil from the pan and drizzle it over the tops of the potatoes. Gently fan the slices open if they still look tight.
- Return the pan to the oven and roast for another 10 to 15 minutes, until the edges are deeply golden and the centers are tender when pierced with a fork.
- For extra crispy tops, switch the oven to broil on high for 1 to 2 minutes, watching closely so they do not burn.
- While the potatoes roast, combine the mayonnaise and sour cream or Greek yogurt in a small bowl.
- Add the Cajun seasoning, smoked paprika, garlic powder, onion powder, lemon juice or vinegar, and cayenne pepper, if using.
- Stir until smooth, then taste and adjust with salt, black pepper, or more heat as desired. Chill the dip in the refrigerator while the potatoes finish roasting.
- Remove the potatoes from the oven and let them cool for about 5 minutes.
- Sprinkle with chopped parsley or chives and a pinch of flaky sea salt, if desired.
- Transfer the potatoes to a serving platter and serve with the Cajun dip on the side or drizzled over the top.
Notes
Approximate per serving (1/6 of recipe): 260–300 calories; fat 22–24 g; saturated fat 4–5 g; carbohydrates 16–20 g; fiber 2–3 g; sugars 1–3 g; protein 3–4 g; sodium 430–550 mg. Values will vary based on brands used, exact potato size, and whether you use sour cream or Greek yogurt.