These Mini Hasselback Potatoes with Creamy Dill Dip are dunkable and delicious! They are the perfect vegetarian, gluten-free appetizer for tailgating or holiday parties. But don’t blink- they’ll be gone in a jiffy!
For the Creamy Dill Dip:
Time Saving Tip: To make these in advance, follow all instructions as directed. Refrigerate the dip and the potatoes overnight, and reheat the potatoes on a roasting pan at 400 degrees for 15-20 minutes, until warmed and crispy.
For extra flavor: For crispier, more decadent potatoes, brush them with more olive oil or some melted butter halfway through baking.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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