Mini Hasselback Dill Potatoes

• 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 pepper
• Malt vinegar or other favorite (optional)

Preheat oven to 400°F and grease a baking dish. Slice a small piece from the bottom of each potato for stability. Position potatoes between two skewers to create thin cuts without slicing all the way through. Soak in ice water for 10 minutes, then pat dry. Combine melted butter with oil, two tablespoons minced dill, and half the salt. Coat potatoes individually in the butter mixture and arrange in the baking dish. Season with remaining salt and pepper. Roast for 10 minutes, baste with additional butter mixture, then continue roasting 5-10 minutes until the skin crisps and potatoes become tender. Drizzle with remaining butter mixture and serve with vinegar if desired.