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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 1h45

Calories: 2

Golden and crispy hasselback potatoes with dill and garlic balsamic vinegar
I really liked the chocolate hint you can taste in the Garlic Balsamic Vinegar from Cochrane Cottage which I thought would taste perfect on some crispy hasselback potatoes topped with lots of dill and sour cream.

Posted by Cat Morley from London, United Kingdom • Published 12th June 2015 • See Cat Morley's 1146 projects »

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Laura_927 favorited Hasselback Potatoes 30 Jun 08:22
Tiffanezep K. favorited Hasselback Potatoes 22 Jun 23:27
Jenn favorited Hasselback Potatoes 15 Jun 23:35
Cat Morley published her project Hasselback Potatoes 12 Jun 06:00

Step 1
Wash and scrub your potatoes before slicing them several times without cutting the whole way through the potato. Place in a roasting dish.
Step 2
Mix together the butter with the minced garlic gloves, chopped dill and lots of salt and pepper.
Step 3
Spread the butter generously over the potatoes pressing it into the slits.
Step 4
Drizzle with olive oil and balsamic vinegar. Top with some fresh dill springs and season with more salt and pepper.
Step 5
Roast for an hour at 200'C and then ladle the butter over the potatoes and splash on a little more balsamic vinegar.
Step 6
Roast for another half an hour before removing from the oven.
Step 7
Serve with a sprinkling of parmesan, a blob of sour cream and some fresh dill.