Ingredients:

• 5 lbs. miniature golden or fingerling Idaho® potatoes
• 2 tablespoons olive oil
• Kosher salt and black pepper, to taste

For the Creamy Dill Dip:

• 2 tablespoons chopped fresh dill
• 4 scallions, green and white parts, thinly sliced
• Zest of one lemon
• 1 tablespoon fresh lemon juice
• ½ cup sour cream
• ¼ cup mayonnaise
• Kosher salt and black pepper, to taste

Directions:

1. Preheat oven to 425° F.
2. Using a sharp knife, cut slits into the potatoes that are approximately ⅛ of an inch apart. Do not cut all the way through. You can use chopsticks or something similar to brace each side of the potato and stop your knife from going through.
3. Place cut potatoes in a large bowl and mix with olive oil and plenty of salt and pepper, stirring to coat.
4. Place potatoes cut side up onto a parchment covered rimmed baking sheet.
5. Bake for 60 minutes, or until potatoes are tender and golden brown on the outside.
6. Meanwhile, mix together ingredients for dip in a medium bowl. Refrigerate.
7. Serve the potatoes warm with the dip.