Description
Deliciously crispy mini Hasselback potatoes seasoned with salt and pepper, served with a creamy Cajun dip.
Ingredients
Scale
- 1 pound mini potatoes (about 20)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon Cajun seasoning
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- Wash the mini potatoes thoroughly and pat them dry. Place each potato on a cutting board and make several thin slices across the top, being careful not to cut all the way through (about 3/4 of the way down).
- Arrange the potatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, garlic powder, onion powder, and smoked paprika. Toss to coat evenly.
- Roast the potatoes in the preheated oven for 25-30 minutes, or until they are tender and crispy on the edges. You can check for doneness by inserting a fork into one of the potatoes.
- While the potatoes are roasting, prepare the Cajun dip. In a small bowl, combine sour cream, mayonnaise, Cajun seasoning, and lemon juice. Mix well until smooth and creamy.
- Once the potatoes are done, remove them from the oven and let them cool slightly. Serve warm with the Cajun dip on the side, garnished with chopped parsley.
Notes
- For a spicier dip, add a few dashes of hot sauce or a pinch of cayenne pepper to the Cajun dip.
- Experiment with different seasonings for the potatoes, such as Italian herbs or chili powder, to customize the flavor to your liking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg