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Mini hasselbacks with dill

Slash baby potatoes then bake with dill breadcrumbs for the perfect, crunchy accompaniment to a roast or stew

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 159
  • Carbohydrates 28
  • Saturated Fat 0
  • Sugar 2
  • Protein 3
  • Fat 4.2
  • Fibre 2
  • Salt 0.1

Nutrition per serving

  • Calories 159
  • Carbohydrates 28
  • Saturated Fat 0
  • Sugar 2
  • Protein 3
  • Fat 4.2
  • Fibre 2
  • Salt 0.1

Ingredients

  • 1kg baby new potatoes
  • 2 tsp dried dill
  • 2 tbsp fine breadcrumbs
  • 2 tbsp rapeseed oil

Method

  1. Heat oven to 220C/200C fan/gas 7. To slice, place a potato in a wooden spoon and carefully cut at 3mm intervals, slicing through the potato until your knife hits the spoon. In a bowl, mix the dill and breadcrumbs together.

  2. Toss the potatoes with the oil and some seasoning, and arrange a large baking tray – cut-side up. Bake for 20 mins. Sprinkle with the dill breadcrumbs, then bake for a further 15 mins.

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