Garlic Dill Hasselback Potatoes

10 Sep

GarlicDillHasselbackPotatoes Fanned potatoes coated with olive oil and seasoned with garlic, dill, kosher salt, and freshly ground pepper.

-By Carrie (Strommen) Lennie


6 Yukon Gold potatoes
olive oil for coating potatoes
1/2 tsp garlic powder
2 tsp dried dill weed
2 tsp kosher salt
1 tsp freshly ground pepper
3 Tbsp melted butter


  1. Preheat oven to 400 degrees.
  2. Very carefully, make parallel slits in the potato that don’t go all the way down. You want the potato slices to stay held together at the bottom of the potato.
  3. In a bowl, roll the slitted potatoes in olive oil, coating the skins well. Place potatoes, slits facing up, onto a baking sheet that has sides.
  4. In a small bowl, mix together garlic powder, dill weed, salt, and pepper. Sprinkle the seasoning over the tops of the potatoes.
  5. Bake in oven, uncovered, for 1 hour and 20 minutes. Drizzle melted butter over the tops of the potatoes before serving.
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Posted by on September 10, 2011 in Side Dishes


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