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Salt & Pepper Mini Hasselback Potatoes

Savor Crunchy Salt & Pepper Mini Hasselback Potatoes Today

These Salt & Pepper Mini Hasselback Potatoes are a delightful and crunchy side dish, made to impress your guests.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 12-15 pieces Mini Potatoes Choose baby or new potatoes for that perfect size and texture.
  • 3 tablespoons Olive Oil Helps achieve that satisfying crunch during baking.
  • 1 tablespoon Sea Salt Essential for enhancing flavors; adjust based on your taste.
  • 1 tablespoon Ground Black Pepper Adds a burst of flavor and depth.
  • 1 teaspoon Garlic Powder For a savory kick; can be swapped with fresh garlic.
  • 1 teaspoon Onion Powder Adds sweetness and complexity.
  • 1 tablespoon Chopped Fresh Parsley Perfect for garnishing.
For the Cajun Dip
  • ½ cup Sour Cream The creamy base that makes the dip irresistible.
  • ¼ cup Mayonnaise Add richness to the dip; use a plant-based alternative for vegan.
  • 1 tablespoon Cajun Seasoning Adjust to your spice preference.
  • 1 teaspoon Lemon Juice Brightens the flavors of the dip.
  • Salt and Pepper Taste before serving to ensure balance.

Equipment

  • Oven
  • Mixing bowl
  • Baking Sheet
  • Parchment paper

Method
 

Cooking Instructions
  1. Preheat your oven to 425°F (220°C) and ensure the rack is in the middle.
  2. Wash and dry the mini potatoes, then slice each thinly, stopping about ¼ inch from the bottom.
  3. In a large mixing bowl, drizzle the sliced potatoes with olive oil and toss gently until evenly coated.
  4. Sprinkle sea salt, ground black pepper, garlic powder, and onion powder over the potatoes, tossing to enhance flavor.
  5. Line a baking sheet with parchment paper and arrange the potatoes cut side up, spaced apart.
  6. Bake the potatoes for 30-35 minutes until golden brown and crispy, checking with a fork for tenderness.
  7. Prepare the Cajun dip by combining sour cream, mayonnaise, Cajun seasoning, and lemon juice in a mixing bowl. Stir until smooth.
  8. Once baked, drizzle the potatoes with remaining olive oil and garnish with chopped parsley.
  9. Serve warm on a platter with the Cajun dip on the side.

Nutrition

Serving: 1potatoCalories: 150kcalCarbohydrates: 27gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 1gVitamin A: 2IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

Serve immediately for optimal crunchiness. Store leftovers in an airtight container for up to 3 days, reheating in the oven.

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