Name: Salt & Pepper Mini Hasselback Potatoes with Cajun Dip
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 1/2–2 pounds baby potatoes (Yukon gold, baby yellow, or baby red); 3 tablespoons olive oil or avocado oil; 2 tablespoons unsalted butter, melted; 1 1/4–1 1/2 teaspoons fine sea salt, plus more to taste; 1 1/2 teaspoons freshly ground black pepper; 1/2 teaspoons garlic powder; 1/2 teaspoons onion powder; 1/4 teaspoons smoked paprika; 1–2 tablespoons finely grated Parmesan cheese; chopped fresh parsley or chives, for garnish; 1/2 cup mayonnaise; 1/2 cup sour cream or plain Greek yogurt; 1 1/2–2 teaspoons Cajun seasoning; 1/2 teaspoons smoked paprika; 1/2 teaspoons garlic powder; 1/2 teaspoons onion powder; 1 teaspoon fresh lemon juice; 1/2 teaspoon hot sauce, or more to taste; 1 pinch sugar or honey; salt and freshly ground black pepper, to taste

Salt & Pepper Mini Hasselback Potatoes with Cajun Dip taste crispy, buttery, a little smoky, and just spicy enough to keep you reaching for one more. This recipe suits busy home cooks who want a fun appetizer or side dish in about 45 minutes, with simple ingredients and big flavor. I first made these for a game night and ended up eating half the tray while “taste testing,” so consider yourself warned.

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

You control everything at home, from how crispy the potato edges get to how spicy the Cajun dip tastes. Restaurants often drown potatoes in heavy toppings, while this version stays light, salty, peppery, and super snackable.

You also use basic pantry staples and a bag of baby potatoes, so the recipe stays budget friendly. The mini size makes them perfect for parties, kids, and anyone who likes finger food that looks fancy but comes together easily.

“These Salt & Pepper Mini Hasselback Potatoes with Cajun Dip taste like restaurant-style party food that somehow walked into my kitchen and never left.” ★★★★★

Ingredients You Need

Mini Hasselback Potatoes

1 ½ to 2 pounds baby potatoes
- Use small Yukon gold or baby yellow potatoes for creamy centers and crisp edges.
- Baby red potatoes also work and hold their shape nicely.
3 tablespoons olive oil or avocado oil
- Choose a neutral or mild oil so the pepper and Cajun flavors stand out.
2 tablespoons melted unsalted butter
- Salted butter works too; just reduce added salt slightly.
1 ¼ to 1 ½ teaspoons fine sea salt
- Start with 1 ¼ teaspoons and adjust at the end.
1 ½ teaspoons freshly ground black pepper
- Freshly ground pepper makes a huge difference in flavor and aroma.
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
- Adds a subtle smoky note that pairs nicely with the Cajun dip.
Optional: 1 to 2 tablespoons finely grated Parmesan
- Sprinkle during the last 5 minutes of baking for a cheesy crust.
Optional garnish: chopped fresh parsley or chives

Cajun Dip

½ cup mayonnaise
- Use your favorite brand; I often use Duke’s or Hellmann’s.
½ cup sour cream or plain Greek yogurt
- Greek yogurt keeps it lighter and adds tang.
1 ½ to 2 teaspoons Cajun seasoning
- Use a low sodium blend if you watch salt. Taste and adjust.
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon fresh lemon juice
½ teaspoon hot sauce, or more to taste
Pinch of sugar or honey
- Balances the heat and acidity.
Salt and black pepper to taste

Pantry shortcuts and substitutions

Use pre-mixed Cajun seasoning to save time instead of measuring separate spices.
Use bottled lemon juice if you do not have fresh lemons, though fresh tastes brighter.
Swap sour cream with Greek yogurt if you want extra protein and a thicker dip.
Use a vegan mayo and plant based yogurt to keep the Cajun dip dairy free.

Equipment List

Sharp knife
Two wooden chopsticks or wooden spoons
- These help you slice the potatoes without cutting all the way through.
Cutting board
Large mixing bowl
Small bowl for the dip
Baking sheet
Parchment paper or a silicone baking mat
Pastry brush or spoon for brushing oil and butter
Wire rack (optional, helps extra crisping)

Tips & Mistakes

Slice almost to the bottom of each potato, but keep the base intact so the slices fan out instead of falling apart.
Place chopsticks or wooden spoons on both sides of each potato to stop the knife from cutting all the way through.
Dry the potatoes very well after rinsing so the oil sticks and the skins crisp.
Use freshly ground black pepper, not pre-ground dust from the back of the pantry.
Do not crowd the baking sheet; give each potato a little space so hot air circulates and edges crisp.
Brush oil and butter into the slices once halfway through baking to boost flavor and crunch.
Taste the Cajun dip and adjust salt and heat before serving; some Cajun blends already pack plenty of salt.
Chill the dip at least 20 minutes so the flavors meld and the texture thickens.
Do not overbake the potatoes until they shrivel; pull them when the centers feel tender and the edges look golden and crisp.
Serve the potatoes hot or warm; cold potatoes lose their crisp texture and taste less exciting.

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

Step 1: Prep and slice the mini potatoes

Preheat your oven to 425°F and line a baking sheet with parchment paper. Rinse the baby potatoes and pat them very dry with a clean towel. Place one potato between two chopsticks on a cutting board, then slice across the potato every 1/8 inch, stopping when the knife hits the chopsticks. Repeat with all potatoes and keep the slices attached at the bottom.

Step 2: Season the potatoes

In a large bowl, whisk together olive oil, melted butter, salt, black pepper, garlic powder, onion powder, and smoked paprika. Add the sliced potatoes and toss gently so the oil mixture coats the outsides and seeps into the cuts. Arrange the potatoes cut side up on the baking sheet, spacing them slightly apart. Use a brush or spoon to drizzle any remaining oil mixture over the tops.

Step 3: Bake until crisp and tender

Place the baking sheet on the middle rack and bake 20 minutes. Pull the tray out and gently fan the slices open with a fork if they still look tight, then brush with any oil from the pan. Return to the oven and bake another 15 to 20 minutes, until the edges look golden and the centers feel tender when you poke them with a knife. If you use Parmesan, sprinkle it on during the last 5 minutes so it melts and browns lightly.

Step 4: Mix the Cajun dip

While the potatoes bake, stir together mayonnaise, sour cream or Greek yogurt, Cajun seasoning, smoked paprika, garlic powder, onion powder, lemon juice, hot sauce, and a pinch of sugar or honey in a small bowl. Taste and adjust salt, pepper, and heat level to your preference. Cover and chill the Cajun dip in the fridge until the potatoes finish baking. The dip thickens slightly and tastes more balanced after it rests.

Step 5: Finish and serve

Once the potatoes look crisp and golden, remove them from the oven and let them cool 5 minutes so you do not scorch your fingers. Sprinkle with extra salt and pepper if needed, then add chopped parsley or chives for color. Transfer the Salt & Pepper Mini Hasselback Potatoes to a platter and serve them with the chilled Cajun dip in a bowl in the center. Watch them disappear faster than you expect.

Variations I've Tried

I swap the Cajun dip with a lemon herb yogurt dip when I want something extra tangy and fresh. I also toss the potatoes with a little grated Parmesan and extra black pepper for a cacio e pepe style twist. Sometimes I add a pinch of cayenne and extra smoked paprika to the potatoes themselves for more heat and smoke.

You can also use everything bagel seasoning instead of plain salt and pepper for a fun brunch version. For a dairy free option, I use olive oil only on the potatoes and mix vegan mayo with a squeeze of lime and Cajun seasoning for the dip.

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

Serve these Salt & Pepper Mini Hasselback Potatoes with Cajun Dip hot or warm on a big platter with toothpicks or small forks. Pair them with grilled chicken, baked fish, or a big salad for a complete meal. They also work as a game day snack, a holiday side dish, or a fun movie night treat. Offer extra Cajun dip on the side and maybe a simple sparkling water with citrus slices to cool the spice.

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 baked potatoes on a tray until solid, then move them to a freezer bag and keep up to 2 months; skip freezing the dip and mix it fresh.
Reheating: Reheat potatoes on a baking sheet in a 400°F oven or air fryer until hot and crisp again, about 8 to 12 minutes; stir the chilled Cajun dip and serve it cold or let it sit at room temperature 10 minutes to soften.