These Garlic and Dill Hasselback Potatoes are so easy to prepare but are still really fancy and different looking if serving to a crowd. I know, being different looking shouldn’t really be important but isn’t it nice to give people something they’ve never had before when they come over for dinner? Then, you can hit them with a “Hasselback potatoes. You’ve never had them before?” Then your guests will know you’re totally badass in the kitchen, which is why you invited them over in the first place, am I right? No? Just me? Either way, these spuds do take an hour in the oven but very little prep time and you don’t even have to peel them which makes them perfect for those big dinners when you have a load of things to do last minute like Christmas dinner! Once you have the prep done, they can sit happily in their roasting dish until you feel it’s time to roast them. You don’t need to worry about them oxidising and turning black as they sit there, they’ll be perfect.
I flavoured the potatoes with garlic and dill because I happened to have fresh dill and always have massive quantities of fresh garlic in the house but you can really use whatever herb or spice you would like. The cuts going almost through them ensure the flavours you use will permeate through the potato.
- 600 g baby new potatoes
- 4 cloves of garlic, finely grated or minced
- 40 g butter, melted
- 2 tbsp olive oil
- 0.5 tsp sea salt flakes
- 1 small bunch of dill, coarsely chopped
- Make a number of cuts into each potato going almost all the way through but not all the way through. The best way of ensuring this is by sitting the potato into a wooden spoon and cutting into it. The rim of the spoon will stop the blade from cutting all the way through the potato.
- Place all the potatoes in a single layer on a roasting tray.
- Mix the garlic, melted butter and olive oil together and pour over the potatoes. Toss or stir to coat.
- Sprinkle over the salt and dill and either set aside or roast now at 200 degrees celsius for an hour.
- Remove from oven and serve.