Mini hasselbacks with dill
- Good Food team
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Serves 4 - 6
Easy
Prep: 15 mins
Cook: 35 mins
A star rating of 5 out of 5.1 ratingRate
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Slash baby potatoes then bake with dill breadcrumbs for the perfect, crunchy accompaniment to a roast or stew
Freezable
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
- 1kg baby new potato
- 2 tsp dried dill
- 2 tbsp fine breadcrumb
- 2 tbsp rapeseed oil
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Nutrition: per serving (6)
-
kcal159
-
fat4.2g
low
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saturates0g
-
carbs28g
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sugars2g
-
fibre2g
-
protein3g
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salt0.1g
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Method
-
step 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.
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step 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.
Recipe from Good Food magazine, March 2014
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