Preheat your oven to 425°F (220°C).

Wash and thoroughly dry the mini potatoes, then slice each thinly, about ¼ inch apart but leave the bottom intact.

Transfer sliced potatoes into a large bowl, drizzle with olive oil, and toss gently to coat.

Sprinkle sea salt, black pepper, garlic powder, and onion powder over the potatoes and mix for even seasoning.

Line a baking sheet with parchment paper and arrange the seasoned mini potatoes evenly apart.

Bake in the preheated oven for 30-35 minutes until crispy and golden brown.

While the potatoes are baking, mix sour cream, mayonnaise, Cajun seasoning, and lemon juice in a medium bowl. Adjust salt and pepper as needed.

Once the potatoes are done, drizzle with leftover olive oil, garnish with chopped parsley, and serve with the Cajun dip.