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Mini hasselbacks with dill

Mini hasselbacks with dill

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Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

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

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving (6)
HighlightNutrientUnit
kcal159
low infat4.2g
saturates0g
carbs28g
sugars2g
fibre2g
protein3g
salt0.1g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2014

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Rating: 5 out of 5.1 rating
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