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Servings: 13 potatoes
Calories: 109kcal
Ingredients
For the Potatoes:
- 1 ½ pounds mini golden potatoes
- 2 tablespoons extra-virgin olive oil
- Salt to taste
- Black pepper to taste
- Freshly chopped parsley for garnish
For the Dip:
- ½ cup sour cream
- ¼ cup mayonnaise
- 3 tablespoons freshly chopped dill
- 1 lemon juiced
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and spray a baking sheet with cooking spray.
- Wash the mini golden potatoes thoroughly to remove any dirt. Place each potato on a cutting board and slice small crosswise cuts into the potato, about ⅛ inch apart, stopping two-thirds of the way down to avoid cutting all the way through.1 ½ pounds mini golden potatoes
- In a medium bowl, toss the prepared potatoes with olive oil, salt, and black pepper until evenly coated. Spread the potatoes onto the greased baking sheet, ensuring they’re spaced apart for even roasting. Bake for 40–45 minutes or until the potatoes are golden brown and crispy.2 tablespoons extra-virgin olive oil, Salt, Black pepper
- While the potatoes are baking, prepare the dill dip. In a small bowl, mix the sour cream, mayonnaise, chopped dill, and lemon juice. Add salt and black pepper to taste, then stir until smooth. Chill the dip in the refrigerator until ready to serve.½ cup sour cream, ¼ cup mayonnaise, 3 tablespoons freshly chopped dill, 1 lemon, Salt, Black pepper
- Once baked, remove the potatoes from the oven and let them cool slightly for about 5 minutes. Garnish with freshly chopped parsley and serve alongside the chilled dill dip.Freshly chopped parsley
Notes
- Slicing Made Simple: Use chopsticks or wooden spoons to keep the knife from cutting all the way through the potatoes.
- Choose Even-Sized Potatoes: Pick mini potatoes of a similar size so they cook evenly.
- Don’t Skimp on Oil: A generous coating of olive oil helps the potatoes crisp up beautifully in the oven.
- Broil for Extra Crispiness: If you love super crispy edges, broil the potatoes for 2–3 minutes after baking. Watch carefully to prevent burning.
- Use Fresh Dill: Fresh dill in the dip makes a huge difference in flavor compared to dried.
- Make the Dip Ahead: You can prepare the dill dip up to a day in advance and refrigerate it until needed.
- Check for Doneness: The potatoes should be fork-tender and golden brown when done.
- Garnish Just Before Serving: Add parsley at the last moment for the freshest look and taste.
- Mix it Up: For a different flavor, brush the potatoes with melted butter (or garlic butter), add bacon and thinly sliced green onions, sprinkle with shredded cheddar cheese, and garnish with rosemary.
Nutrition
Calories: 109kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 34mg | Potassium: 244mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 15mg | Calcium: 18mg | Iron: 0.5mg
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