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

Nutrition per serving

  • kcal 159
  • fat 4.2g
  • saturates 0g
  • carbs 28g
  • sugars 2g
  • fibre 2g
  • protein 3g
  • salt 0.1g


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


  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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