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Mini Hasselback Dill Potatoes

A twist on salt and vinegar chips, these cute little potatoes will impress your family and guests, with presentation and a punch of flavor.

Makes 1 dozen, about 4 servings

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.  Grease a baking dish.

Cut a small slice from bottom of each potato so they will sit flat. Put between 2 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, 2 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 minute until skin is lightly crispy and potato is tender. Drizzle with any remaining butter mixture. Serve with shaker of vinegar if desired.