Name: Salt & Pepper Mini Hasselback Potatoes with Cajun Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 1/2 pounds baby potatoes (small Yukon gold or baby red potatoes); 3 tablespoons olive oil; 1 1/4 teaspoons fine sea salt; 1 teaspoon freshly ground black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon smoked paprika; 1 tablespoon melted butter; 1 tablespoon finely chopped fresh parsley or chives, for garnish; 1/2 cup mayonnaise; 1/4 cup sour cream or plain Greek yogurt; 1 1/2 teaspoons Cajun seasoning; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/2-1 teaspoon hot sauce, to taste; 1 teaspoon lemon juice or apple cider vinegar; 1 pinch sugar or honey; salt and pepper, to taste

Salt & Pepper Mini Hasselback Potatoes with Cajun Dip taste crispy, creamy, a little smoky, and just spicy enough to keep you reaching for one more. They work perfectly for busy weeknights or game-day snacking, and you can pull the whole thing off in about 45 minutes. I tested these on my very picky family in Ohio, and the platter vanished before I sat down.

Why Make This Salt & Pepper Mini Hasselback Potatoes with Cajun Dip at Home

You control the salt, the spice, and the level of crispiness, which means no sad, under-seasoned potatoes from a frozen bag. Mini hasselbacks cook quickly, look fancy, and still stay budget friendly.

You also mix the Cajun dip in one bowl with pantry staples, so no mystery ingredients. The whole recipe works well for parties, weeknight dinners, or solo snacking in sweatpants while you watch your favorite show.

“These Salt & Pepper Mini Hasselback Potatoes with Cajun Dip taste like restaurant-style potatoes that someone secretly upgraded with extra crunch and flavor.” ★★★★★

Ingredients You Need

Mini hasselback potatoes

1 ½ pounds baby potatoes
- I like small Yukon gold or baby red potatoes for creamy centers.
- Choose ones about the size of a large grape or golf ball so they cook evenly.
3 tablespoons olive oil
- Use avocado oil if you prefer a higher smoke point.
1 ¼ teaspoons fine sea salt
1 teaspoon freshly ground black pepper
- Use coarse grind for more texture.
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
1 tablespoon melted butter
- Use plant-based butter if you keep it dairy free.
1 tablespoon finely chopped fresh parsley or chives, for garnish

Cajun dip

½ cup mayonnaise
- I usually use Hellmann’s or Duke’s because they taste rich and not too sweet.
¼ cup sour cream or plain Greek yogurt
- Greek yogurt makes the dip tangier and lighter.
1 ½ teaspoons Cajun seasoning
- Use a low-sodium blend if you watch your salt.
½ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
½–1 teaspoon hot sauce, to taste
1 teaspoon lemon juice or apple cider vinegar
Pinch of sugar or honey to balance the heat
Salt and pepper to taste

Equipment

Sharp small knife or paring knife
Two wooden spoons or chopsticks to guide cuts
Cutting board
Large mixing bowl
Baking sheet
Parchment paper or silicone baking mat
Small bowl and whisk for the dip
Pastry brush or spoon for oil and butter

Tips & Mistakes

Slice almost to the bottom of each potato but keep the base intact so the slices fan out without falling apart.
Place chopsticks or wooden spoons along the sides of each potato to stop your knife from cutting all the way through.
Dry the potatoes very well after rinsing so the oil sticks and the skins crisp properly.
Toss the potatoes in oil and seasoning in a bowl instead of on the baking sheet to coat them evenly and avoid bland spots.
Space the potatoes out on the baking sheet so they roast and crisp instead of steam.
Brush the potatoes with melted butter halfway through baking to boost flavor and browning.
Taste your Cajun seasoning before adding extra salt because some blends already taste very salty.
Chill the Cajun dip for at least 20 minutes so the flavors blend and the texture thickens.
Avoid overbaking until the potatoes shrivel; pull them when the edges look crisp and the centers feel tender when you poke with a knife.
Reheat leftovers in the oven or air fryer instead of the microwave so the skins stay crisp.

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.

Place one potato between two chopsticks on a cutting board. Slice across the potato in thin cuts about 1/8 inch apart, stopping when your knife hits the chopsticks so the base stays intact. Repeat with all the potatoes.

Step 2: Season the potatoes

Place the sliced potatoes in a large bowl. Add olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika. Toss until every potato looks glossy and the seasoning coats the slices.

Transfer the potatoes to the baking sheet with the cut sides facing up. Gently fan the slices open with your fingers if they stick together so the oil and heat reach inside.

Step 3: Roast to crispy perfection

Slide the baking sheet into the oven and roast for 20 minutes. Pull the tray out, brush the potatoes with melted butter, and gently separate any slices that still cling together.

Return the tray to the oven and roast another 10 to 15 minutes, until the edges look browned and crisp and a knife slides into the center easily. If you want extra crunch, switch the oven to broil for 1 to 2 minutes and watch closely.

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, hot sauce, lemon juice, and a pinch of sugar or honey to a small bowl. Whisk until the dip looks smooth and creamy.

Taste and adjust with more hot sauce, salt, or lemon juice as you like. Cover and chill in the fridge until the potatoes finish roasting.

Step 5: Finish and serve

Once the potatoes look crisp and tender, pull them from the oven and let them sit for 3 to 5 minutes. Sprinkle with chopped parsley or chives and a tiny extra pinch of salt and pepper if you like bold flavor.

Serve the Salt & Pepper Mini Hasselback Potatoes warm with the Cajun dip on the side or drizzled over the top. Watch them disappear faster than you can say “I should have doubled the recipe.”

Variations I've Tried

Cheesy version
Sprinkle shredded sharp cheddar or Monterey Jack over the potatoes during the last 5 minutes of baking. The cheese melts into the slices and turns bubbly and golden.
Garlic herb version
Swap the smoked paprika for Italian seasoning and add extra garlic powder. Toss the hot potatoes with minced fresh herbs and a squeeze of lemon juice right out of the oven.
Extra spicy version
Add a pinch of cayenne to the potato seasoning mix. Stir more hot sauce and a bit of extra Cajun seasoning into the dip for a bigger kick.
Lighter dip version
Use all Greek yogurt instead of sour cream and mayonnaise. Add a little extra lemon juice and a drizzle of olive oil so the texture stays silky.

How to Serve Salt & Pepper Mini Hasselback Potatoes with Cajun Dip

Serve these mini hasselback potatoes on a big platter with the Cajun dip in a bowl in the center so everyone can dunk. Pair them with grilled chicken, baked salmon, or veggie burgers for a fun side dish. They also work well on a snack board with fresh veggies, fruit, and a second dip like ranch or hummus. Add some sparkling water with citrus slices or iced tea and you have a full spread.

How to store

Fridge: Cool leftovers completely, then store the potatoes and Cajun dip in separate airtight containers in the fridge for up to 3 days.
Freezer: Freeze the cooked, cooled potatoes in a single layer on a tray, then move them to a freezer bag for up to 2 months; skip freezing the dip and mix it fresh.
Reheating: Reheat potatoes in a 375°F oven or air fryer for 8 to 10 minutes until hot and crisp; stir the dip and serve it cold or let it sit at room temperature for 10 minutes to soften.