Potatoes, onions and more.

Mini Hasselback Potatoes with Creamy Dill Dip


Perfect as an appetizer, these Mini Hasselback Potatoes with Creamy Dill Dip are dunkable and delicious! Gluten free, vegetarian, and perfect for the holidays.


1 1⁄2Poundminiature golden potatoes (or fingerlings)
2TablespoonOlive oil
 UnknownSalt and pepper to taste
2TablespoonFresh dill, chopped
4Unknownscallions, green and white parts
 Unknownzest of 1 lemon
1Tablespoonfresh lemon juice
1⁄2Cupsour cream


  1. Preheat oven to 425 degrees F.
  2. 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).
  3. Place cut potatoes in a bowl. Mix with olive oil and plenty of salt and pepper.
  4. Place cut side up onto a parchment covered roasting pan.
  5. Roast for approximately 60 minutes, or until potatoes are tender and golden brown on the outside.
  6. Meanwhile, add dill, scallions, salt, pepper, 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 in a bowl)
  7. Serve the potatoes warm with the dip.


*First 3 ingredients are for potatoes ONLY. The rest of the ingredients are for the dip. 


8 Servings
SourceRecipe and photo courtesy of bowl of delicious
Prep time10 minutes
Cook time1 hour