Who says potatoes at a holiday dinner have to be part of the main event? Instead, try serving these (adorable) Mini Hasselback Potatoes with Creamy Dill Dip as an appetizer for your next dinner party or Thanksgiving meal.
I can’t get over how fun these are to eat. I love anything that can be dipped in a dip (who doesn’t?), but somehow the cut layers of these potatoes make it all the more fun. The pieces of potatoes can be pulled apart and dunked, or you can just go for it with the whole thing. And that dill sauce!! Man, is it good. I had some leftover (I don’t know how) and had it with crab cakes the next day. It’s wonderful. You will want to put it on everything.
Cutting the hasselback potatoes can be a bit of a challenge, but I have a trick that helps. Basically, you want to cut slits in the potatoes about 1/8 of an inch apart but not cut all the way through, so the slices are attached. I just put a couple of chopsticks on each side of the potatoes, so my knife wouldn’t go through all the way. You can use two spatulas or wooden spoons, or anything else that will brace the potato and stop your knife….