Ingredients: |
Ingredients: For the Potatoes:
1.5 lbs. miniature golden or fingerling potatoes
2 tablespoons olive oil
salt and pepper, to taste
For the dip:
2 tablespoons fresh dill, chopped
4 scallions, green and white parts
salt and pepper, to taste
zest of one lemon
1 tablespoon fresh lemon juice
1/2 cup sour cream
1/4 cup mayonnaise
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Directions: |
Directions: 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 olive oil and plenty of salt and pepper.
Place cut side up onto a parchment covered roasting pan.
Roast for approximately 60 minutes, or until potatoes are tender and golden brown on the outside.
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)
Serve the potatoes warm with the dip.
*To make these in advance, follow all instructions as directed. Refrigerate the dip and the potatoes overnight, and reheat the potatoes on a roasting pan at 400 degrees for 15-20 minutes, until warmed and crispy.
If you want a crispier, more decadent potato: 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. |
This recipe for Mini Hastleback Potatoes with Creamy Dill Dip is from