Description
Crispy, accordion-cut Hasselback potatoes seasoned with Cajun spices and served with a creamy, spicy Cajun dipping sauce. This recipe is easy to make and perfect as a side dish or appetizer.
Ingredients
- 6 medium Yukon Gold potatoes, scrubbed clean
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 2 tablespoons melted butter
- Fresh parsley, chopped (for garnish)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons Cajun seasoning (adjust to taste)
- 1 tablespoon lemon juice
- 1 green onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 jalapeno, seeded and minced (optional, for extra heat)
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place a potato on a cutting board with chopsticks or wooden spoons on either side to act as a guide.
- Using a sharp knife, make thin, even slices across the potato, about 1/8 inch apart, stopping at the guide. Repeat with remaining potatoes.
- In a small bowl, combine olive oil, minced garlic, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Place potatoes in a baking dish and coat generously with the olive oil mixture, ensuring it gets between the slices.
- Bake for 45-60 minutes, or until potatoes are tender and edges are crispy and golden brown.
- About halfway through baking, remove potatoes and brush with melted butter.
- Check for doneness; a fork should insert easily, and slices should be fanned out and crispy.
- While potatoes bake, combine sour cream, mayonnaise, Cajun seasoning, lemon juice, green onion, cilantro, and minced jalapeno (if using) in a medium bowl.
- Stir until well combined. Taste and adjust seasoning as needed.
- Cover and refrigerate the dip for at least 30 minutes to allow flavors to meld.
- Garnish baked Hasselback potatoes with fresh parsley.
- Serve warm with the Cajun dip on the side.
Notes
- Yukon Gold potatoes are recommended, but Russet or red potatoes can also be used.
- Add shredded cheddar, Parmesan, or Gruyere cheese during the last 10 minutes of baking for a cheesy variation.
- Experiment with rosemary, thyme, or oregano in the olive oil mixture.
- Adjust the amount of Cajun seasoning and jalapeno in the dip to your preference for spice level.
- For a vegan option, use vegan sour cream, mayonnaise, and a plant-based butter alternative.
- Potatoes can be prepared ahead by slicing and coating with oil mixture, then refrigerating. The dip can also be made a day or two in advance.
- If potatoes are not cooking evenly, rotate the baking dish halfway through.
- For crispier potatoes, ensure adequate olive oil and butter are used, and do not overcrowd the baking dish.
- If the dip is too thick, thin with a tablespoon or two of milk or water.
- If the dip is too spicy, add more sour cream or mayonnaise, or a squeeze of lime juice.
- Prep Time: 20 minutes
- Cook Time: 45-60 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350-450
- Sugar: 5-7g
- Sodium: 400-600mg
- Fat: 25-35g
- Saturated Fat: 10-15g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 30-40g
- Fiber: 3-5g
- Protein: 5-7g
- Cholesterol: 50-70mg
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