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Garlic Dill Hasselback Potatoes

By: Cristen    www.foodandswine.comYield 4 Medium/Large Potatoes (Recipe easily doubles)
Author: Cristen


  • 4 medium/large potatoes I like Yukon Gold potatoes for this dish
  • 8 cloves of garlic
  • 1 stick of butter room temperature
  • 1/4 C chopped dill you may substitute other fresh herbs such as rosemary or thyme, just know those herbs require using much less of the herb because of their strength.  Especially rosemary!  Only use 1 tsp chopped rosemary on each potato, use 2 tsp chopped fresh thyme on each potato.
  • 1 tsp salt
  • 1/2 tsp pepper
  • olive oil
  • Additional salt and pepper to taste


  • Start by washing potatoes well.  Slice in 1/4" slices, not slicing completely through the potato, so it stays intact.  Slice cloves of garlic, thinly.  Place slices of garlic gently in between slices of potato.  Rub with a little olive oil.  Combine butter, chopped dill, salt and pepper in a small bowl.  Divide butter mixture into 4 equal parts.  Rub butter mixture on top half of potato, wrap up in foil, leaving a vent in the top for steam to escape a bit.  Bake at 400 degrees for 60 minutes for a medium/large sized potato. Your potato is finished cooking when you insert a smooth edged paring knife into the center of the potato and it is tender.  (*My potatoes were not medium nor large, just in between I think and one hour suited them perfectly.)