Salt & Pepper Mini Hasselback Potatoes with Cajun Dip hit that perfect spot between crispy, creamy, and just-spicy-enough to keep you reaching for one more. They work for busy weeknights or casual parties, since you can get them on the table in about 45 minutes. I first made a version of these for a game night, and my friends stopped talking mid-sentence when they tried them, which I still count as a life achievement.
Why You Should Try This Salt & Pepper Mini Hasselback Potatoes with Cajun Dip
These mini hasselback potatoes cook up with shatteringly crisp edges and soft, buttery centers, and the simple salt and pepper seasoning lets the Cajun dip shine. The dip brings smoky heat, tang, and a little garlic kick, so every bite tastes like loaded fries in fancy form.
You can serve these as a snack, appetizer, or side dish, and they fit right in with game-day spreads, holiday tables, or burger night. The recipe uses basic pantry ingredients, so you probably own most of what you need already.
“These Salt & Pepper Mini Hasselback Potatoes with Cajun Dip disappeared faster than the wings at our party, and everyone asked for the recipe. ★★★★★”
Ingredients You’ll Need
Potatoes
- 1 ½ pounds baby potatoes, well scrubbed
- Use small Yukon gold or baby red potatoes for the best creamy interior.
- Choose potatoes about the size of a large grape or golf ball so they cook evenly.
Seasoning & Oil
- 3 tablespoons olive oil (or avocado oil)
- 1 tablespoon melted unsalted butter (optional, for extra richness)
- 1 ¼ teaspoons fine sea salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika (optional, adds a subtle smoky note)
You can use all olive oil if you prefer dairy free. Use fresh cracked black pepper for the best flavor, since pre-ground pepper tastes flat in comparison.
Cajun Dip
- ½ cup mayonnaise
- Use a good-quality mayo like Duke’s or Hellmann’s for the creamiest texture.
- ¼ cup sour cream or plain Greek yogurt
- 1 ½ to 2 teaspoons Cajun seasoning
- Choose a low-sodium Cajun blend if possible, then adjust salt to taste.
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ to 1 teaspoon hot sauce, to taste
- 1 teaspoon fresh lemon juice or apple cider vinegar
- Pinch of salt, to taste
- Freshly ground black pepper, to taste
If you prefer a lighter dip, use all Greek yogurt and skip the mayo. If your Cajun seasoning already tastes very salty, start with 1 teaspoon and add more slowly.
Optional Garnishes
- Chopped fresh chives or green onions
- Extra smoked paprika or Cajun seasoning for sprinkling
- Flaky sea salt for finishing
Equipment
- Sharp knife with a thin blade
- Pair of wooden chopsticks or wooden spoons (to guide the cuts)
- Cutting board
- Large mixing bowl
- Baking sheet (light-colored if possible, so the potatoes do not scorch)
- Parchment paper or silicone baking mat
- Small bowl and spoon or whisk for the dip
- Basting brush (optional, helpful for brushing oil into the cuts)
Tips & Tricks
- Use similar-sized baby potatoes so they cook at the same rate.
- Place chopsticks or wooden spoons along each side of the potato to prevent slicing all the way through.
- Slice the potatoes about 1/8 inch apart so the fans crisp nicely without falling apart.
- Dry the potatoes very well after washing so the oil clings and the skins crisp.
- Toss the potatoes in oil and seasoning in a bowl instead of on the pan for even coverage.
- Brush extra oil over the tops halfway through baking to encourage more browning.
- Start with less Cajun seasoning in the dip, then taste and add more if you want extra heat.
- Chill the Cajun dip at least 20 minutes so the flavors meld and the texture thickens.
- Line the baking sheet with parchment to prevent sticking and make cleanup easier.
- Serve the potatoes hot, right off the pan, since the edges taste crispiest straight from the oven.
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 paper. Scrub the baby potatoes well, then pat them very dry with a clean towel. Dry skins help the salt and pepper seasoning cling and help the mini hasselback potatoes crisp.
Place one potato on the cutting board and nestle a chopstick on each side. Slice across the potato, making thin cuts about 1/8 inch apart, stopping when the knife hits the chopsticks. You want the bottom of the potato to stay intact so it fans out but does not fall apart.
Repeat with all the potatoes and transfer them to a large bowl. If any potatoes try to roll around, slice a tiny sliver off the bottom to give them a flat base.
Step 2: Season the Potatoes
In a small bowl, mix the olive oil, melted butter, salt, black pepper, garlic powder, and smoked paprika. Pour this mixture over the sliced potatoes and toss gently with your hands or a spatula. Work the oil into the cuts so every little fan gets some flavor.
Arrange the potatoes cut side up on the prepared baking sheet. Space them out so hot air can circulate and crisp the edges. Spoon or brush any oil left in the bowl over the tops of the potatoes.
Step 3: Roast Until Crispy and Tender
Place the baking sheet on the middle rack of the oven. Roast the mini hasselback potatoes for 25 to 35 minutes, depending on size. The potatoes should look deeply golden on the edges and feel tender when you pierce the center with a knife.
Around the 15 to 20 minute mark, pull the pan out and spoon any pooled oil over the tops. This quick baste helps the slices fan out and crisp. If the edges brown too fast, lower the oven temperature to 400°F for the last 5 to 10 minutes.
Once the potatoes reach your ideal level of crispness, remove the pan from the oven. Sprinkle a tiny pinch of extra salt and pepper over the hot potatoes if you like bold flavor.
Step 4: Mix the Cajun Dip
While the potatoes roast, stir together the mayonnaise, sour cream or Greek yogurt, Cajun seasoning, garlic powder, onion powder, hot sauce, and lemon juice in a small bowl. Taste and adjust with more Cajun seasoning, hot sauce, or salt until the dip hits your preferred spice level. The dip should taste tangy, creamy, and slightly smoky.
Cover the bowl and chill it in the fridge until the potatoes finish roasting. Chilling helps the Cajun dip thicken and smooth out. Right before serving, give it a quick stir and crack some fresh black pepper on top.
Step 5: Serve
Transfer the hot salt and pepper mini hasselback potatoes to a serving platter. Sprinkle with chopped chives or green onions and a light dusting of smoked paprika or Cajun seasoning if you want extra color. Serve the Cajun dip on the side in a small bowl so everyone can dunk or drizzle.
If you serve these at a party, keep a small spoon in the dip so people do not double dip. Watch the platter closely, because these little potatoes tend to vanish in suspiciously short order.
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, roasted salmon, or simple pan-seared steak. You can also serve them alongside turkey burgers, veggie burgers, or pulled chicken sandwiches as a fun twist on fries. For a lighter spread, add a big green salad, crunchy slaw, or roasted vegetables. Offer cold drinks like iced tea, lemonade, or sparkling water with citrus slices to balance the Cajun spice.
Storage Options
- Store leftover mini hasselback 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 potatoes in a 375°F oven or air fryer for 8 to 12 minutes until hot and crisp again; avoid the microwave if you want to keep the edges crunchy.
- Freeze cooked potatoes on a baking sheet until firm, then transfer to a freezer bag for up to 2 months; reheat from frozen in a 400°F oven or air fryer until heated through and crisp.
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.
- Scrub the baby potatoes well and pat them very dry with a clean towel so the skins crisp in the oven.
- Place one potato on a cutting board and nestle a wooden chopstick or wooden spoon handle along each side. Slice across the potato, making thin cuts about 1/8 inch apart, stopping when the knife hits the chopsticks so the bottom stays intact.
- Repeat with all the potatoes. If any potato rolls, slice a tiny sliver off the bottom to create a flat base, then transfer the potatoes to a large bowl.
- In a small bowl, whisk together the olive oil, melted butter (if using), fine sea salt, black pepper, garlic powder, and smoked paprika.
- Pour the seasoning mixture over the sliced potatoes and toss gently, working the oil into the cuts so the slices are coated as evenly as possible.
- Arrange the potatoes cut side up on the prepared baking sheet, spacing them out so hot air can circulate. Spoon or brush any remaining oil mixture over the tops.
- Roast on the middle rack for 25–35 minutes, or until the edges are deeply golden and the centers are tender when pierced with a knife. Around the 15–20 minute mark, spoon any pooled oil on the pan back over the potatoes to encourage more browning and fanning of the slices.
- If the edges brown too quickly, reduce the oven temperature to 400°F (200°C) for the last 5–10 minutes. When done, remove from the oven and sprinkle with a tiny pinch of extra salt and pepper, if desired.
- While the potatoes roast, combine the mayonnaise, sour cream or Greek yogurt, Cajun seasoning, garlic powder, onion powder, hot sauce, and lemon juice or vinegar in a small bowl.
- Stir until smooth, then taste and adjust the seasoning with more Cajun seasoning, hot sauce, or a pinch of salt and black pepper until the dip is tangy, creamy, and slightly smoky to your liking.
- Cover and chill the dip in the refrigerator until ready to serve so the flavors meld and the texture thickens slightly.
- Transfer the hot mini hasselback potatoes to a serving platter.
- Garnish with chopped chives or green onions, and sprinkle with a little smoked paprika or Cajun seasoning and flaky sea salt if you like.
- Serve immediately with the chilled Cajun dip on the side for dunking or drizzling.
Notes
Approximate per serving (about 1/6 of recipe): 210 calories; fat 16 g; saturated fat 3 g; carbohydrates 16 g; fiber 2 g; sugars 1 g; protein 2 g; sodium 430 mg. Values will vary based on exact ingredients, brands, and portion size.
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