Slash baby potatoes then bake with dill breadcrumbs for the perfect, crunchy accompaniment to a roast or stew
Ingredients
- 1kg baby new potato
- 2 tsp dried dill
- 2 tbsp fine breadcrumb
- 2 tbsp rapeseed oil
Method
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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.
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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.