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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 See Cat Morley's 1114 projects »
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  • How to cook a hasselback potato. Hasselback Potatoes - Step 1
    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.

  • How to cook a hasselback potato. Hasselback Potatoes - Step 2
    Step 2

    Mix together the butter with the minced garlic gloves, chopped dill and lots of salt and pepper.

  • How to cook a hasselback potato. Hasselback Potatoes - Step 3
    Step 3

    Spread the butter generously over the potatoes pressing it into the slits.

  • How to cook a hasselback potato. Hasselback Potatoes - Step 4
    Step 4

    Drizzle with olive oil and balsamic vinegar. Top with some fresh dill springs and season with more salt and pepper.

  • How to cook a hasselback potato. Hasselback Potatoes - Step 5
    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.

  • How to cook a hasselback potato. Hasselback Potatoes - Step 6
    Step 6

    Roast for another half an hour before removing from the oven.

  • How to cook a hasselback potato. Hasselback Potatoes - Step 7
    Step 7

    Serve with a sprinkling of parmesan, a blob of sour cream and some fresh dill.

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