Mini hasselbacks with dill

• baby new potato↗1kg kg
• dried dill↗2 tsp tsp
• fine breadcrumb↗2 tbsp tbsp
• rapeseed oil↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. To slice, place a potato in a wooden spoon and carefully cut at 3mm intervals, slicing through the potato until your knife hits the spoon. In a bowl, mix the dill and breadcrumbs together.

2. 2

   Toss the potatoes with the oil and some seasoning, and arrange a large baking tray – cut-side up. Bake for 20 mins. Sprinkle with the dill breadcrumbs, then bake for a further 15 mins.