Mini hasselbacks with dill
By Good Food
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
Nutrition per serving
- kcal 159
- fat 4.2g
- saturates 0g
- carbs 28g
- sugars 2g
- fibre 2g
- protein 3g
- salt 0.1g
Ingredients
- 1kg baby new potatoes
- 2 tsp dried dill
- 2 tbsp fine breadcrumbs
- 2 tbsp rapeseed oil
Method
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.
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.