Name: Salt & Pepper Mini Hasselback Potatoes with Cajun Dip
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 1/2 pounds baby potatoes (Yukon gold, yellow, or red); 3 tablespoons olive oil or avocado oil; 1 1/4 teaspoons fine sea salt, plus more to taste; 1 teaspoon freshly ground black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon smoked paprika; 1 tablespoon finely chopped fresh parsley or chives; 1/2 cup mayonnaise; 1/4 cup sour cream or plain Greek yogurt; 1 1/2 teaspoons Cajun seasoning; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 teaspoon lemon juice or apple cider vinegar; 1/2 teaspoon hot sauce, or more to taste; 1 pinch salt, to taste; 1 pinch black 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 weeknight dinners or game-day snacks, and you can finish the whole recipe in about 45 minutes. I tested these on my very picky neighbor and he texted me the next day asking if I had more, which counts as a standing ovation in my book.

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

You control everything: the salt level, the spice in the Cajun dip, the crispiness of the potato edges, and the quality of the oil and seasonings. That control turns a simple tray of mini potatoes into a restaurant-level side dish or appetizer.

You also save money and time. Mini Hasselback potatoes roast quickly, use basic pantry ingredients, and clean up easily since you only need one sheet pan and a small bowl for the dip.

“These Salt & Pepper Mini Hasselback Potatoes with Cajun Dip taste like steakhouse potatoes met party food and decided to stay forever. ★★★★★”

Ingredients You Need

Mini Hasselback Potatoes

1 ½ pounds baby potatoes
- Use small Yukon golds or baby yellow potatoes for a creamy center.
- Baby red potatoes also work and hold their shape nicely.
3 tablespoons olive oil or avocado oil
- I prefer extra-virgin olive oil for flavor, but any neutral oil roasts well.
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
- Adds a subtle smoky note that pairs well with the Cajun dip.
Optional: 1 tablespoon finely chopped fresh parsley or chives for garnish

Cajun Dip

½ cup mayonnaise
- Use full-fat mayo for the best texture; I often use Hellmann’s or Duke’s.
¼ cup sour cream or plain Greek yogurt
- Greek yogurt gives a tangier, lighter dip.
1 ½ teaspoons Cajun seasoning
- Choose a low-sodium blend if you watch salt; adjust to taste.
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon lemon juice or apple cider vinegar
½ teaspoon hot sauce, or more to taste
Pinch of salt and black pepper, to taste

Pantry Shortcuts & Substitutions

Use pre-mixed Cajun seasoning instead of measuring separate spices for the dip.
Swap smoked paprika with regular paprika if needed, then add a tiny pinch of chili powder for depth.
Replace sour cream with Greek yogurt if you prefer more protein and a lighter feel.
Use baby potatoes in any color mix; just keep them similar in size for even roasting.

Equipment List

Sharp knife with a thin blade
Pair of wooden chopsticks or wooden spoons (to guide the cuts)
Cutting board
Large mixing bowl
Baking sheet or sheet pan
Parchment paper or silicone baking mat (helps with cleanup)
Small bowl for the Cajun dip
Spoon or small whisk
Pastry brush or spoon for drizzling oil

Tips & Mistakes

Slice almost to the bottom of each potato but not through it, so the slices fan out yet stay attached.
Place chopsticks or wooden spoons along each side of the potato to stop the knife and prevent accidental full cuts.
Dry the potatoes well after rinsing so the oil and seasonings cling instead of sliding off.
Toss the potatoes in oil and spices in a bowl instead of on the pan to coat every nook and cranny.
Space potatoes out on the sheet pan so they roast and crisp instead of steam.
Use high heat (about 425°F / 220°C) to crisp the edges while the centers stay tender.
Taste your Cajun seasoning before adding salt to the dip, since some blends run salty.
Start with less Cajun seasoning and hot sauce, then add more after a quick taste test.
Avoid overbaking the potatoes or they dry out; check them with a fork at the 25-minute mark.
Serve the Cajun dip chilled and the potatoes hot so you get that hot-and-cold contrast.

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

Step 1: Prep the Potatoes

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. Rinse the baby potatoes, scrub them if needed, and dry them very well with a clean towel.

Place one potato between two chopsticks on a cutting board. Slice across the potato in thin slices, about 1/8 inch apart, stopping when your knife hits the chopsticks so you keep the bottom intact. Repeat with all the potatoes and place them in a large bowl.

Step 2: Season the Potatoes

Add olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika to the bowl with the potatoes. Toss everything together so oil and spices coat the potatoes and slip between some of the slices. Use your fingers to gently fan a few of the cuts open so seasoning sneaks inside.

Transfer the seasoned potatoes to the prepared baking sheet, cut side up. Spread them out so they do not touch too closely. This spacing helps them crisp instead of steam.

Step 3: Roast Until Crispy and Tender

Place the sheet pan on the middle rack of the oven. Roast the mini Hasselback potatoes for 25 to 35 minutes, depending on size. Turn the pan halfway through roasting so they brown evenly.

Check doneness by sliding a fork into the center of a potato; it should glide in easily while the edges look browned and crisp. If they need more color, roast for another 3 to 5 minutes and check again. Pull them from the oven and sprinkle a tiny pinch of extra salt and pepper over the top if you like bold flavor.

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, salt, and pepper to a small bowl. Stir until the dip looks smooth and creamy. Taste and adjust with more Cajun seasoning, hot sauce, or lemon juice.

Chill the Cajun dip in the fridge while the potatoes finish roasting. The flavors meld and the texture thickens slightly as it chills.

Step 5: Garnish and Serve

Once the potatoes finish roasting, transfer them to a serving plate. Sprinkle chopped parsley or chives over the top for a fresh pop of color and flavor. Serve the Salt & Pepper Mini Hasselback Potatoes hot with the chilled Cajun dip on the side or drizzled lightly over the top.

If you serve them for a party, keep a spoon in the dip bowl so people do not double dip with potatoes. Your future self and your guests will appreciate that.

Variations I've Tried

Extra cheesy version: Sprinkle grated Parmesan over the potatoes during the last 5 minutes of roasting so it melts and crisps on top. The salty cheese pairs perfectly with the Cajun dip.
Herb-heavy version: Add dried thyme and dried oregano to the seasoning mix, then finish with fresh parsley and chives. This version tastes great with grilled chicken or fish.
Lemon-pepper twist: Use lemon pepper seasoning instead of plain black pepper and add extra lemon juice to the Cajun dip. This combo tastes bright and works nicely for spring or summer meals.
Spicy lover’s version: Add a pinch of cayenne to the potato seasoning and bump up the hot sauce in the Cajun dip. This variation fits anyone who always reaches for the hot sauce bottle.

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

Serve these Salt & Pepper Mini Hasselback Potatoes with Cajun Dip as a fun appetizer with veggie sticks and a simple green salad on the side. They also shine as a side dish with grilled chicken, roasted salmon, or a juicy burger. Kids usually love the mini size and the crispy edges, especially if you keep the Cajun dip on the milder side. Set the potatoes on a platter with toothpicks and a big bowl of dip in the center and you have instant party food with almost no effort.

How to store

Fridge: Cool leftover potatoes completely, then store them in an airtight container in the fridge for up to 4 days. Keep the Cajun dip in a separate container in the fridge for up to 5 days.
Freezer: Freeze the cooked potatoes on a baking sheet until firm, then transfer them to a freezer bag and store for up to 2 months; skip freezing the Cajun dip since it can separate.
Reheating: Reheat potatoes in a 400°F (200°C) oven or air fryer for 8 to 12 minutes until hot and crisp again; avoid the microwave if you want to keep the edges crispy. Stir the Cajun dip and serve it chilled straight from the fridge or let it sit at room temperature for about 10 minutes to soften slightly.