Mini hasselbacks with dill

Mini hasselbacks with dill

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(1 ratings)

Prep: 15 mins Cook: 35 mins


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

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving (6)

  • kcal159
  • fat4.2g
  • saturates0g
  • carbs28g
  • sugars2g
  • fibre2g
  • protein3g
  • salt0.1g
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  • 1kg baby new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tsp dried dill
  • 2 tbsp fine breadcrumb
  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…


  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.

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