Mini Hasselback Potatoes with Creamy Dill Dip

These Mini Hasselback Potatoes with Creamy Dill Dip are the perfect appetizer recipe, dunkable and delicious! Gluten free, vegetarian, and perfect for the holidays.#Appetizers#Vegetarian Appetizers

After you cut the potatoes, it’s a simple matter of roasting with extra virgin olive oil, pepper, and plenty of salt. The number one mistake I make when cooking potatoes is not adding enough salt. They are bland little tubers and need a ton of seasoning to live up to their potential. Salt freely!

As they roast, the slices of potato shrink away from each other and the edges get golden and crispy. If you want, halfway through baking, you can brush them with more olive oil or even some melted butter, so it seeps into the crevices a bit more. I didn’t do this and it’s not necessary, but if you like an extra crispy and decadent roasted potato, you might want to try it.

Mini Hasselback Potatoes with Creamy Dill Dip , By Easy Food Demat .

These Mini Hasselback Potatoes with Creamy Dill Dip are the perfect appetizer recipe, dunkable and delicious! Gluten free, vegetarian, and perfect for the holidays.#Appetizers#Vegetarian Appetizers

Total time: 10 minutes
Servings: 8 Servings

Ingredients :

• For the Potatoes:
• 1.5 lbs. miniature golden or fingerling potatoes
• 2 tablespoons extra-virgin olive oil
• kosher salt to taste
• black pepper to taste
• For the dip:
• 2 tablespoons fresh dill
• 4 green onions green and white parts, cut into 3-4 inch pieces
• kosher salt to taste
• black pepper to taste
• juice and zest of one lemon
• 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.