Mini Hasselback Potatoes with Creamy Dill Dip
User Reviews
5
Mini Hasselback Potatoes with Creamy Dill Dip
Description
This recipe calls for making several closely spaced slits in golden or fingerling potatoes without cutting through, allowing the potatoes to fan while roasting at high heat. Coated with olive oil and seasoned with salt and pepper, the potatoes develop golden edges and a tender interior after about an hour in the oven.
The creamy dill dip is prepared by finely chopping fresh dill and green onions with lemon juice and zest, then combining them with sour cream and mayonnaise. The citrus brightness and herbal aroma provide a refreshing counterpoint to the roasted potatoes' richness.
These potatoes can be served warm as a flavorful side dish at any meal. Baking them with a mid-cook oil or butter brush can increase crispness and flavor. Leftover potatoes and dip refrigerate well, and the potatoes reheat nicely to regain their crisp texture.
Ingredients
For the Potatoes:
- 1.5 lbs. golden potato or fingerling potatoes, miniature
- 2 tablespoons extra-virgin olive oil
- kosher salt to taste
- black pepper to taste
For the dip:
- 2 tablespoons dill fresh
- 4 green onions green and white parts, cut into 3-4 inch pieces
- kosher salt to taste
- black pepper to taste
- lemon juice and zest of one
- 1/2 cup sour cream
- 1/4 cup mayonnaise
Instructions
- Preheat oven to 425 degrees F.
- Using a sharp knife, cut slits into the potatoes that are approximately 1/8 of an inch apart and do not cut all the way through (you can use chopsticks or something similar to brace each side of the potato and stop your knife from going through).
- Place cut potatoes in a bowl. Mix with the olive oil (2 tablespoons) and plenty of salt and pepper.
- Place cut side up onto a parchment covered rimmed baking sheet.
- Roast for approximately 60 minutes, or until potatoes are tender and golden brown on the outside.
- Meanwhile, add dill (2 tablespoons), scallions (4), kosher salt and pepper to taste, lemon zest, and lemon juice to a food processor and pulse until finely chopped. Add the sour cream and mayonnaise and pulse until combined. (alternatively, you can just chop the dill and onions finely and mix everything in a bowl)
- Serve the potatoes warm with the dip.
Notes
- Potatoes and creamy dip can be prepared ahead and refrigerated overnight.
- Reheat potatoes on a roasting pan at 400°F for 15-20 minutes to restore crispiness.
- For a crisper potato, brush with olive oil or melted butter halfway through baking.
- Nutrition info may vary depending on added salt, ingredients, and brand specifics.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 66mg | 3% |
| Potassium | 388mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 11mg | 12% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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