Mini Hasselback Dill Potatoes

Ingredients

• 12 mini potatoes
• 1/4 cup butter
• 1/4 cup preferred oil
• Several stems fresh dill
• 1 teaspoon salt, divided
• Several turns freshly cracked black peppe
• Malt vinegar or other favorite (optional)

Recipe

Preheat oven to 400˚F. Grease a baking dish. Cut a small slice from bottom of each potato so they will sit flat. Put between two skewers to cut thin slices without cutting all the way through. Soak in ice water for 10 minutes to remove some starch and help “bloom.” Dry well with paper towels. Melt butter and stir in oil, two tablespoons finely chopped dill and half of the salt. Toss potatoes in small bowl one at the time in butter mixture and “sit” in baking dish. Scatter with remaining salt and pepper. Roast for 10 minutes, remove and drizzle with some of the butter mixture. Continue roasting 5-10 more minutes until skin is lightly crispy and potato is tender. Drizzle with any remaining butter mixture. Serve with shake of vinegar, if desired.