Mini hasselbacks with dill

Mini hasselbacks with dill

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Cooking time

Prep: 15 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4 - 6

Slash baby potatoes then bake with dill breadcrumbs for the perfect, crunchy accompaniment to a roast or stew

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving (6)

kcalories
159
protein
3g
carbs
28g
fat
4.2g
saturates
0g
fibre
2g
sugar
2g
salt
0.1g

Ingredients

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

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Method

  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.

Recipe from Good Food magazine, March 2014

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