Begin by preheating your oven to 425°F (220°C). Wash and dry the mini waxy potatoes thoroughly. Carefully slice thin, even cuts across the top of each potato about 1/8 inch apart, ensuring not to cut all the way through.

In a large mixing bowl, toss the sliced potatoes with a generous drizzle of olive oil. Sprinkle your Cajun spice mix over the potatoes, tossing once more to evenly distribute the spices.

Place the seasoned potatoes on a baking sheet lined with parchment paper, ensuring they are spaced apart. Bake in your preheated oven for 30-35 minutes, flipping halfway through.

While the potatoes are baking, prepare the vegan Cajun mayo by mixing vegan mayo with additional Cajun spice according to your taste preference. Mix well until smooth and creamy.

Once the potatoes are crispy and golden brown, remove them from the oven and let them cool slightly. Serve hot with the zesty vegan Cajun mayo on the side.